Matt Xiaxiang
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Main dishesTeriyaki chicken
Posted: 13/09/2024Updated: 13/09/2024
A Japanese dish where chicken thighs are covered in a sweet and savoury glaze made from soy sauce, mirin, sugar, and ginger.
Ingredients
Servings
- 4 large Skin-on, boneless chicken thighs
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 3 tablespoons Water
- 2 tablespoons Rice wine vinegar
- 2 teaspoons Sesame oil
- 1 tablespoon Honey
- 2 cloves Garlic
- 1 teaspoon Chilli flakes
- 2 teaspoons Cornflour
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Neutral oil
Instructions
- Prepare the teriyaki sauce: Combine light soy sauce, dark soy sauce, rice wine vinegar, sesame oil, minced garlic, white pepper, chilli flakes, salt, and black pepper in a bowl.
- Debone the chicken thighs and marinade with a few tablespoons of the teriyaki sauce.
- Heat a pan on medium heat with the neutral oil. Once hot, add the chicken thighs skin side down and fry until crispy. This should take about 4-5 minutes. Flip and fry for an additional 2-3 minutes until nearly cooked throughout.
- Remove the chicken from the pan and set aside. Mix honey into the remaining teriyaki sauce. Heat the sauce over medium-low heat for 4-5 minutes, allowing it to thicken.
- Mix 2 teaspoons of cornflour with 2 teaspoons of cold water until smooth. Add the cornflour slurry to the teriyaki sauce and continue cooking until it thickens.
- Place the chicken thighs back into the marinade skin side up. Cook for a final 1-2 minutes and brush the skin with some of the glaze.
- Allow the chicken thighs to rest for a couple minutes before slicing and serving on rice.
My notes
Cooking tips
- Crispy chicken skin: For crispy skin, pat the chicken thighs dry with a paper towel before cooking. Ensure they’re laid skin-side down for even browning. Avoid moving the chicken thighs when cooking side down. This will help to make the skin as crispy as possible.
- Cornflour slurry: Always mix cornflour with cold water before adding it to the sauce to prevent clumping. Stir constantly until the sauce thickens to your preferred consistency.
- Rest the chicken: Allow the chicken to rest for a couple of minutes after grilling. This keeps the juices inside, making it tender when sliced.
Alternative ingredients
- Swap chicken thighs with chicken breasts for a leaner option, though the meat may be slightly drier. Slice the chicken thighs into smaller pieces before cooking to help prevent it from becoming too dry.
- Use tofu for a vegetarian version. Marinate and pan-fry the tofu before glazing.
- Use brown sugar if you don’t have honey, though it will result in a less sticky glaze.
Storage instructions
- Refrigeration: Store in an airtight container in the fridge. It can be safely stored for up 3-4 days.
- Freezing: Place it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: To quickly re-heat, heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time depending on the microwave's power and portion size.
- Stove: Re-heat on the stove over medium heat. Add a little water to loosen the sauce and cook until hot throughout.
Nutrition and dietary facts
Dairy-free
(Per serving) Calories: 440kcal (20%), Protein: 35g (58%), Fat: 23.4g (29%), Saturated fat: 5.8g (39%), Carbohydrates: 15g (5%), Sugars: 6.8g (27%), Fibre: 1g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.