Recipe: Teriyaki Chicken ++++

Teriyaki Chicken
照燒雞
照り焼きチキン

Ingredients:

Chicken Seasoning Basic Ratio 1:1:1:
Skin On Boneless Chicken Tight 4 pieces
Soy Paste 5Tsp
Sake 5Tsp
Mirin 5Tsp
Additional: Ginger 2 pieces

Adjust Teriyaki Sauce as needed:
Soy Sauce 1Tsp

Oyster Sauce 1Tsp

Honey 1tsp

Rice

Green Onion 1 spring diced

Method:

1. Cook rice and steam vegetable
2. Clean chicken and butterfly it to have a more even thickness
3. Use the tip of the knife to loosen the chicken meat side
4. Mix all the seasoning (Soy Paste 5Tsp, Sake 5Tsp, Mirin 5Tsp, and grated ginger) together
5. Put the chicken tight in seasoning and marinate for 10 minutes
6. Preheat a medium frying pan over medium heat without oil
7. Add the chicken tight skin side down to pan-fried for approximately 2 minutes (Note: Watch the cooking closely as the chicken skin may burn quickly and easily)
8. Keep the leftover seasoning and set it aside
9. Turn the heat down to low and cook the other side of the chicken tight with the lid on for 3 minutes
10. Remove the lid and dish up the chicken tights
11. Discard any excess oil from the chicken but do not clean the pan
12. Add the leftover seasoning in the frying pan and let it simmer on low heat until bubbly
13. Taste the teriyaki sauce and adjust as needed and turn off the heat
14. Add the chicken tights back into the pan to absorb the teriyaki sauce
15. Remove the chicken tights and cut into strips for plating
16. Drizzle desired teriyaki sauce and sprinkle with green onion to serve with rice and vegetables