Wednesday, July 31, 2013

429. Chicken Teriyaki

Having a great teriyaki sauce recipe in your pocket sets you down a wonderful culinary path.

Teriyaki mushroom. Teriyaki salmon. Teriyaki chicken. Yes, it is wonderful indeed.
Even people who think themselves adverse to Asian food will be won over by this wonderful chicken.
The balance of flavors is beautiful: all the ingredients contribute as a whole, yet not one in particular stands out. The original recipe from alrecipes uses 12 skinless chicken thighs, but I just used a whole chicken, cut into 8 pieces, and skinned those. It turned out fantastic.


1 Tbsp cornstarch
1 Tbsp water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic, crushed
1 knob fresh ginger, peeled and grated
1/4 tsp pepper
1 chicken, cut into 8 and skinned
spring onions, to serve


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. 
Let simmer, stirring frequently, until sauce thickens and bubbles. 
Preheat oven to 400F.
 Place chicken pieces in a lightly greased 9x13 inch baking dish. 
Brush chicken with the sauce. Turn pieces over, and brush again. 
Bake in the preheated oven for 45 minutes. 
Turn pieces over, and bake for another 45 minutes. 
Brush with sauce every 10 minutes during cooking.
Serve sprinkled with thinly sliced spring onion. 

 صحة و عافية

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