RECIPE OF A JAPANESE DISH TERIYAKI CHICKEN

RECIPE OF A JAPANESE DISH

TERIYAKI CHICKEN

Teriyaki was invented in Japan. "Teri" means shiny and "yaki" means grill, because the sweet sauce gives a shiny appearance even after grilling. It can be used on many things besides just chicken; fish and beef are also very popular (Japanese McDonald's serves teriyaki hamburgers).   Even the SubWay sandwiches have started using teriyaki chicken.  But it is also best eaten with plain boiled rice and vegetables..

The "teriyaki chicken" we get in our country might not be the same thing as authentic Japanese Teriyaki though. Personally I don't like chicken skin, so I prefer American-style over the Japanese version which usually leaves the skin on.

Chicken Teriyaki Recipe

Serves: 2-3 | Prep Time: 10 Minute | Cook Time: 10 Minutes

Ingredients:

1 lb chicken thighs, deboned, skin-on

Salt

White sesame seeds, for garnishing

Teriyaki Sauce:

1/3 cup Japanese mirin (sweet rice wine)

2 tablespoons soy sauce or San-J Tamari

1 tablespoon sugar

Method:

Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.

In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken and garnish with some sesame seeds. Serve immediately with steamed rice.

You may use boneless and skinless chicken breasts or chicken thighs but the best is skin-on, boneless chicken thighs.

Parsan Narang

Kolkata

14th April 2016