Seattle people love their chicken teriyaki. I thought it was a simple dish with minimal effort. If making it from scratch, it take a little more work and it tastes so much better.
Chicken Teriyaki is a Japanese entry ate during lunchtime. One important feature in the dish is the grill marks. It is commonly prepared with leg meat and tastes even better if the skin is left on it. The skin on the chicken will keep the meat moist while giving caramelized hue and crispy taste. To make authentic teriyaki sauce taste sweet is equal parts of soy sauce, mirin, sake, and sugar.
I decided to make this dish for the potluck at work. The theme was barbecue and I think Chicken Teriyaki will be a great addition with an Asian flare to it.
INGREDIENTS:
*For Brine*
3-4lbs boneless skinless chicken breasts or chicken thighs (boneless) w/ skin
2/3 cup rice wine or sake
1 cup Japanese soy sauce
4 – 5 tsp mirin
1 tsp sesame oil
1/3 cup white sugar or dark brown sugar
7 garlic cloves (minced)
1 tbsp fresh ginger (minced)
1 tbsp vegetable oil
black pepper
2-3 Tbsp sesame seeds (garnish)
*teriyaki sauce*
2 tbsp mild flavored honey (or maltose)
2 tbsp dark soy sauce
2 tbsp mirin
2 tbsp sake or rice wine
DIRECTIONS:
Difficult Level: 2 – Season, Cut, and Mix
Preparation time: 30 minutes plus 2+ hours to marinate
Cook Time: 10 minutes in the oven and 5 minutes on the grill
Total Time: 45 minutes
1. In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
2. Place chicken in a large ziplock bag, pour in teriyaki sauce. Press out as much air as you can. Seal and marinade over night or a few hours in the refrigerator.
3. Remove chicken from the marinade. Cook chicken by grilling, baking or cut into pieces and stir fry.
4. To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous. It should take on a caramelized taste but be careful not to burn it.
5. Grill until brown then flip so the skin side face up. BAse the skin and the top side with teriyaki sauce and continue grilling until the top is golden brown with just a few charred spots.
6. Give the chicken one final baste with the teriyaki sauce and serve.
ADAPTATION:
http://blogchef.net/teriyaki-chicken-recipe/
http://norecipes.com/blog/2009/07/16/chicken-teriyaki-recipe/
