Chicken Teriyaki
Seonkyoung Longest recipe - Korean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbs. Soy sauce
- 2 Tbs. Mirin
- 2 Tbs. Sake
- 1 Tbs. Sugar
- 1 tsp. Fresh ginger juice, grated garlic or finely chopped green onion
- 2 Chicken thighs boneless, skin on
- 1 Tbs. Cooking oil
Instructions
- 1
In a small mixing bowl, add soy sauce, miring, sake, sugar and ginger juice/garlic/green onion and mix well. Set aside.
- 2
Heat a large skillet over medium high heat; add cooking oil and swirl to coat. Lay chicken on hot skillet skin side down, cook for 7 to 8 minutes or until chicken skin is golden brown and very crispy.
- 3
Flip over and cook additional 2 to 3 minutes or until chicken is all the way cooked through.
- 4
Turn off heat, remove chicken from skillet and set aside and tap excess oil on skillet with paper towel.
- 5
Heat over medium heat. Pour teriyaki sauce into skillet and simmer for 3 minutes or until it’s thicken.
- 6
Reduce heat to medium low; add cooked chicken into skillet and coat evenly with sauce. Let it cook together for a minute.
- 7
Remove from heat and let it rest for 3 to 5 minutes.Cut chicken into bite size pieces if you would like to serve with chopsticks.
- 8
Serve with warm cooked short grain rice, soba noodles or salad greens and pour remaining sauce over chicken.