One thing you should probably try this year is making the classic teriyaki chicken. Assemble your chicken thighs of wings, some corn flour, a homemade teriyaki sauce or you can buy one in the stores, a little oil fo the pan and some mayonnaise to finish things off. We start with the chicken and dry them out so easily in the frying pan but still the number one thing that people go wrong and they are making the chicken is they cut it too small and then it shrinks up too much in the pan and it gets overcooked.
So when you are cooking chicken and especially the teriyaki chicken, just make sure you don’t hop them too small. Apply corn flour on your already prepared dry chicken. If we are doing a teriyaki beef or teriyaki steak we would need any cornflour because it’s going to spend long enough in the frying pan to get a nice, flavorful crust on the outside but with chicken, we are not going to cook them for long. The cornflour will give us a nice crust to help the teriyaki sauce to stick to the outside and give us that really nice, glaze teriyaki chicken we are looking for. Make sure your frying pan is very hot to prevent the chicken from sticking into the pan, so in a very hot frying pan.
Add oil and leve it for about a minute for it to start heating then add chicken and with a really hot pan, we are tryong to get the perfect browning on the outide of the chicken on each side then brown it with your teriyaki sauce. Now as the sauce starts to pick in the juice and caramelize, its going to coat the outside of your chicken, just keep pushing the chikcen to make sure that its not over feet and then when it gets to a nice thicjk consistency, shake it and just get everything moving. The teriyaki glaze is kind of glazing and coasting the putside and thats exactly how it should be.
When you are done with your teriyaki chiken, serve and finish that up with a touch of mayonnaise . This is a 10- minute dinner that you willl be making everyday.!
- 1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
- 1 tablespoon sesame oil, optional (adds a wonderful flavour)
- 2 teaspoons minced garlic
- 1 shallot/green onion stem, sliced to garnish
- 4 cups broccoli florets, lightly steamed
- 1 teaspoon cornstarch or corn flour
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant. Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.