Our Family's Golden Ratio Chicken Teriyaki. Great recipe for Our Family's Golden Ratio Chicken Teriyaki. I love this teriyaki, which I've been eating since I was little. Great recipe for Golden Ratio Teriyaki Chicken.
Do not put oil in the pot, turn to small heat, add chicken, the skin is slowed down and fried to golden. Then turn over and simmer on the other side to golden. Heat oil over medium high heat in a large wok.
Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, our family's golden ratio chicken teriyaki. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Our Family's Golden Ratio Chicken Teriyaki. I love this teriyaki, which I've been eating since I was little. Great recipe for Golden Ratio Teriyaki Chicken.
Our Family's Golden Ratio Chicken Teriyaki is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Our Family's Golden Ratio Chicken Teriyaki is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook our family's golden ratio chicken teriyaki using 5 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Our Family's Golden Ratio Chicken Teriyaki:
- Take 1 of Chicken thigh (or breast meat or wings).
- Get 25 ml of A. Soy sauce.
- Take 25 ml of A. Mirin.
- Make ready 1 of to 1 1/2 tablespoons A. Sugar.
- Prepare 1 of Vegetable oil (or oil of your choice).
Add remaining sauce ingredients into a small bowl. Heat oil over medium high heat in a large wok. Prick the chicken: In Japan, bone-less, skin-on c hicken thighs are a preferred choice because they don't dry out quickly. We almost always use skin-on because the skin provides a safety layer between chicken flesh and a hot pan, and as a result, you get moist and juicy meat every time.
Instructions to make Our Family's Golden Ratio Chicken Teriyaki:
- Cut off any extra fat or sinew from the chicken thigh if it bothers you..
- Combine all the A. ingredients in a small bowl..
- If you are lining the serving plate with lettuce or other vegetables, cut them up and soak them in cold water..
- Put some vegetable oil in a frying pan and heat over high heat until it is smoking lightly. *Even if you use a non-stick frying pan, by using oil the skin will become crispy..
- When the frying pan is smoking slightly, add the prepared chicken thigh from Step 1 skin side down. *Pan fry over high heat for about a minute..
- After pan frying for about a minute over high heat, turn down the heat to a bit lower than medium, cover with a lid and steam-fry. *The skin becomes crispy by cooking the chicken on high heat in Step 5..
- When the chicken is nicely browned, turn it over, put the lid back on and cook the chicken through thoroughly *over low heat..
- After steam-cooking the chicken for 3 to 4 minutes, open the lid, mix up the Step 2 sauce quickly and add it all at once to the frying pan..
- Turn the chicken occasionally so that the flavors coat both sides. Cook over medium heat for 2 to 3 minutes, taking care not to let the sauce burn..
- The more you simmer the sauce, the thicker it will get. It's best to cook it until just before it starts to smell like it might burn. When you get used to making this, you'll know when that is..
- [If you are baking the chicken in an oven…] Bring the sauce ingredients to a boil in a frying pan first, then put the baked chicken in the sauce and coat as described in Step 9..
- I use either the oven or the frying pan to cook the chicken, depending on the situation. Either way the results are delicious..
- Delicious chicken teriyaki is complete. This is our family's golden ratio. It's a star in bentos, etc., of course..
- I love this way of eating it. Line a plate with a bed of vegetables (dry off any excess moisture in Step 3), and put the sliced chicken, sauce and mayonnaise on top….
- I like to line the plate with lots of lettuce. I love the combination of crispy lettuce, piping hot teriyaki chicken and mayonnaise..
- Here I made a teriyaki sandwich using a butter roll. This combination is even better than hamburgers or rice bowls..
- Keep any leftover teriyaki sauce in the refrigerator, and use it the next time you make teriyaki. It will keep for more than 10 days in the refrigerator, and longer than that in the freezer..
- I've been eating this since I was little, and I love it. Whenever this was for dinner I was so happy when I was a child. Please try this teriyaki sauce with many kinds of ingredients..
Our Family's Golden Ratio Chicken Teriyaki. A collection of the best recipes from the Cookpad Japan community, translated into English! Share a picture of your creation! In a small bowl, add all the teriyaki sauce ingredients, mix it well and set aside. Pat dry the chicken thigh with paper towel, poke the chicken skin with fork or knife tip to achieve the crispy skin.
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