
Teriyaki Chicken
Level
intermediate
Cooking
5 min
Preparation
135 min
Ingredients
Servings
2
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!
Tried this recipe? Rate it!
Shop ingredients
You may also like
Steam-Fry Chicken & Prawn Dumplings
Chicken Rendang with Potatoes
Crispy Chicken with Auspicious Mandarin Orange & Ginger Scallion Sauce
Crispy Duck Leg with Mandarin Orange
Prawn Paste Mushrooms & Shabu Rolls
5.0 (1)Ayam Goreng Kalasan
Braised South African Baby Abalone with Stuffed Onion
Sambal Balado Fish
Braised Australian Baby Abalone in Red Yeast Sauce
2.0 (1)Kellogg’s Corn Flakes & Cheese-crusted Chicken
Steamed Egg with Pork and Salted Vegetables
Golden Chicken Ingot
Sustenir Bell Pepper Pesto Chicken Wings
Dendeng Begedil
BBQ Chicken Wings
Braised Long Cabbage with Sweet Corn and Egg White Sauce
Chicken Rendang
Chicken Karaage Taco Sleigh
Abundant Claypot With Abalone Sauce
Dak-galbi (Korean Spicy Stir-Fried Chicken)