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Dans la lune

March 22, 2020

Japanese Teriyaki Chicken

Japanese Teriyaki Chicken

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Japanese Teriyaki Chicken

Ingredients

  • 5 skinless boneless chicken thighs - cut the excess fatty skin
  • 70ml soy sauce
  • 70ml mirin
  • 70ml white cook wine or cooking sake
  • 3 1/2 tbsp white sugar
  • 1/4 tsp hondashi powder

Instructions

  • 1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
  • 2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
  • 3. Flip the chicken and cook for 3~4 min or until nicely brown.
  • 4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
  • 5. Slice the chicken into bite-size pieces.
  • 6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!
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