Another teriyaki recipe to add to my ever growing list of teriyaki recipes lol.
)** by RecipeTin Eats
* 350g / 12 oz thigh fillets skin on, bone removed (note 1)
* 1½ tbsp soy sauce
* 1½ tbsp sake
* 1½ tbsp mirin
* 2 tsp sugar
* 2 cups shredded cabbage
* ½ cup shredded carrot
* a sprig of parsley or mint (optional)
1. Combine the sauce ingredients in a small bowl or cup and mix well.
2. If the thickness of the chicken is uneven, make an incision where the flesh is thick and spread to level the thickness. Poke the skin with the tip of the knife in several places so that the sauce will get through to the flesh better.
3. Heat a non-stick fry pan over medium heat. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden brown. Turn the chicken over and cook for about 3 minutes. (Note 2) If a lot of fat oil came out of the skin, absorb excess oil with a paper towel (Note 3).
4. When the chicken is nearly cooked, add the sauce, shake the pan to even the sauce and put the lid on. Cook for 30 seconds.
5. Remove the lid and cook until the sauce thickens and reduces to about 1-1.5 tablespoons (Note 4). Turn the chicken over and coat the skin side with the sauce.
6. Remove the pan from the heat and place the chicken on the cutting board, skin side up. Cover with foil for few minutes to let it cook further. Slice the chicken into 1.5-2cm thick pieces.
7. Place mixed cabbage and carrot salad on a plate and then arrange the sliced chicken. Pour the sauce over the chicken and add a sprig of parsley/mint if using.
8. Serve immediately.
1. I could not find chicken thigh with only skin on. So I bought chicken thighs with skin & bone on and removed the bones. You can use skin off and even chicken breast if you prefer. The texture of the chicken will be different, particularly with chicken breast but the flavor should be the same.
2. Depending on the thickness of the thigh fillets, time will vary.
3. It is important to remove excess oil as much as possible. Too much oil from the fat prevents the teriyaki sauce from sticking to the meat. This is the reason for using a non-stick fry pan with no oil. If using a normal fry pan, I’d suggest that you oil the pan with a small amount of oil when heating up.
4. You need to retain enough sauce to pour over the chicken on the plate. After turning off the heat, the sauce continues to cook with pan’s residual heat and concentrate further. So turn off the heat slightly earlier. You can always concentrate further if required.
"NO OIL"... A couple seconds later........ "Remove Oil".
I know what the creator of the GIF meant, still kind of funny.
Where do I find the essence of Helen Mirin so that I can make this?
Lived in japan for a few years, and one of the women I tutored taught me how ( one variety of ) authentic teriyaki sauce is made. Evidently you make stock from tiny dried sardines first, similar to Worcestershire sauce. Best teriyaki sauce I've ever had, and not one I've been able to replicate since moving back to the States :(
I don't trust most of the gif recipes that show up here, they feel overly concerned with filmography and instagramability. But I trust this asian lady and the way she yells at me about NO OIL.
How is that skin crispy after after that proceedure with the sauce?
Perfect, exactly how I like to cook my chicken, works for pretty much any part of the chicken with the skin still on. When you make more / have fattier chicken you can safe the rendered fat for frying or let it cool and have with some dark bread and onions.
All I'd suggest is starting the chicken in a cold pan is it will reduce shrinking of the skin and help render more fat.
Eh, I'd much rather have some PNW style teriyaki (ie the delicious goodness that's served up from nearly every strip mall in the greater Seattle area!)
Note: This recipe is on point in terms of the chicken being identical to what you can get, but using the left over marinade as sauce, while good, isn't a replica of what the stores have. (I'm still searching for a recipe for that!)
1 cup soy sauce
1 cup granulated sugar
1 ½ teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
¼ teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch
1. In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil
over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes.
Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
2. Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and
turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
3. Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over
high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to
pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2
cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
4. Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil
or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat
and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep
mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates,
and drizzle with sauce