Teriyaki Chicken

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ChickenDance.gif ArrestedDevelopmentChicken.gif


Important tips learned over time

  • Cook the chicken SUPER hot… Put the stove burners to high! This will intentionally burn/blacken the sauce, especially those grated onions. Due to something about the oil mix, it won't smoke, and will instead golden the chicken in a wonderfully tasty way!
  • But if it does get too dry and begins smoking, then add in some sake or white wine. This will loudly sizzle since the pan is so freakin' hot, so don't be surprised! It also helps to deglaze the pan and get those tasty bits onto the chicken instead.
  • Marinate for at least 2-3 hours in the refrigerator.
  • Makes for damn good kabobs.


Jason's Damn Teriyaki Chicken v1

  • 1 lb bone-in chicken
  • 2 TBS soy sauce
  • 3 TBS rum
  • 1 TBS mirin
  • 1 TBS brown sugar
  • 1/2 onion (grated)
  • 2 inch ginger (grated)


Jason's Damn Teriyaki Chicken v2

  • 1 lb boneless chicken
  • 2 TBS soy sauce
  • 3 TBS sake
  • 1 TBS rice vinegar
  • 1 TBS sugar
  • 2 TBS oyster sauce
  • 1/2 onion (grated)
  • 2 inch ginger (grated)


Teriyaki Chicken: Base Recipe

http://www.justonecookbook.com/recipes/chicken-teriyaki/

  • 1 lb boneless chicken thighs with skin, rinsed and pat dry
  • 2 TBS soy sauce
  • 2 TBS water
  • 1 TBS sake
  • 1 TBS mirin
  • 1 TBS sugar
  • 1/4 onion (grated)
  • 1 inch ginger (grated)