Teriyaki Chicken
Level
intermediate
Cooking
5 min
Preparation
135 min
Ingredients
Servings
Boneless Skinless Sakura Chicken Thighs (cut into small chunks) | 900 g |
Mirin | 3 1⁄2 tbsp |
Light soy sauce | 3 1⁄2 tbsp |
Dark Soy Sauce | 1⁄2 tbsp |
Brown sugar | 2 tbsp |
Ginger | 1 tsp |
Sesame Oil | 1⁄2 tbsp |
Corn Starch | 1 tsp |
Oil | 2 tbsp |
How to cook
Step 1
- Mix mirin, light soy sauce, dark soy sauce, brown sugar, ginger, sesame oil and corn starch
Step 2
- Add in chicken and mix well
Step 3
- Set aside for 2 hours to marinate
Step 4
- Heat the oil in a frying pan over medium high heat
Step 5
- Transfer the chicken to the pan and pan-fry for a minute
Step 6
- Add the reserved marinade to the pan, reduce heat to medium, and simmer until the sauce thickens
Step 7
- Coasts the chicken with the sauce and serve over rice!
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