Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, our family's golden ratio chicken teriyaki. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Our Family's Golden Ratio Chicken Teriyaki is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Our Family's Golden Ratio Chicken Teriyaki is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook our family's golden ratio chicken teriyaki using 5 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Our Family's Golden Ratio Chicken Teriyaki:
- Take 1 Chicken thigh (or breast meat or wings)
- Make ready 25 ml A. Soy sauce
- Get 25 ml A. Mirin
- Get 1 to 1 1/2 tablespoons A. Sugar
- Get 1 Vegetable oil (or oil of your choice)
Instructions to make Our Family's Golden Ratio Chicken Teriyaki:
- Cut off any extra fat or sinew from the chicken thigh if it bothers you.
- Combine all the A. ingredients in a small bowl.
- If you are lining the serving plate with lettuce or other vegetables, cut them up and soak them in cold water.
- Put some vegetable oil in a frying pan and heat over high heat until it is smoking lightly. *Even if you use a non-stick frying pan, by using oil the skin will become crispy.
- When the frying pan is smoking slightly, add the prepared chicken thigh from Step 1 skin side down. *Pan fry over high heat for about a minute.
- After pan frying for about a minute over high heat, turn down the heat to a bit lower than medium, cover with a lid and steam-fry. *The skin becomes crispy by cooking the chicken on high heat in Step 5.
- When the chicken is nicely browned, turn it over, put the lid back on and cook the chicken through thoroughly *over low heat.
- After steam-cooking the chicken for 3 to 4 minutes, open the lid, mix up the Step 2 sauce quickly and add it all at once to the frying pan.
- Turn the chicken occasionally so that the flavors coat both sides. Cook over medium heat for 2 to 3 minutes, taking care not to let the sauce burn.
- The more you simmer the sauce, the thicker it will get. It's best to cook it until just before it starts to smell like it might burn. When you get used to making this, you'll know when that is.
- [If you are baking the chicken in an oven…] Bring the sauce ingredients to a boil in a frying pan first, then put the baked chicken in the sauce and coat as described in Step 9.
- I use either the oven or the frying pan to cook the chicken, depending on the situation. Either way the results are delicious.
- Delicious chicken teriyaki is complete. This is our family's golden ratio. It's a star in bentos, etc., of course.
- I love this way of eating it. Line a plate with a bed of vegetables (dry off any excess moisture in Step 3), and put the sliced chicken, sauce and mayonnaise on top…
- I like to line the plate with lots of lettuce. I love the combination of crispy lettuce, piping hot teriyaki chicken and mayonnaise.
- Here I made a teriyaki sandwich using a butter roll. This combination is even better than hamburgers or rice bowls.
- Keep any leftover teriyaki sauce in the refrigerator, and use it the next time you make teriyaki. It will keep for more than 10 days in the refrigerator, and longer than that in the freezer.
- I've been eating this since I was little, and I love it. Whenever this was for dinner I was so happy when I was a child. Please try this teriyaki sauce with many kinds of ingredients.
So that is going to wrap it up for this special food our family's golden ratio chicken teriyaki recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
