I love chicken teriyaki, and this one is about as good as it gets. The sweet and salty are perfectly balanced (I didn’t use reduced sodium soy sauce, and I recommend the same for you) and the marinade makes the chicken so tender – it’s fantastic. The flavors all blend together so well, the ginger and garlic add such depth. I used chicken breasts, but you can use any pieces you want, thigh meat would be great. You can also marinate this and cook it on the grill, it would be awesome.
from: ben rayl, in copenhagen dk
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- sugar - 1/2 cup
- soy sauce - 1/2 cup
- mirin - 1/2 cup
- rice wine vinegar - 1/4 cup
- sesame oil - 1 tsp
- garlic - 2 cloves, minced
- ginger - 2 tbsp, minced
- crushed red pepper - 1/2 tsp
- chicken breasts - 4, large
- vegetable oil - 2 tbsp
- corn starch - 2 tbsp
- cold water - 2 tbsp
- In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.
- Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.
- Marinate in the refrigerator for at least two hours, shaking the bag frequently.
- Heat the oil in a large skillet over medium high heat. Use tongs to remove the chicken from the bag, reserving the marinade.
- Cook the chicken on both sides until cooked through, about 5 - 6 minutes per side, then remove from heat.
- While the chicken is cooking, finish the sauce. Pour the marinade into a small saucepan, and put over medium heat.
- Whisk the cornstarch into the water, then add this to the marinade. Bring to a boil, then reduce heat and simmer, stirring often - until the sauce begins to thicken.
- Slice the chicken breasts and brush liberally with the sauce - serve with Asian vegetables and white rice.