Easy Teriyaki Chicken
It's an easy recipe for tender teriyaki chicken. A milk marinade overnight will make it soft and juicy.
Servings 2
Ingredients
To marinade
- 300 g (0.6lb) boneless, skin-on chicken thighs(recommended) or boneless breasts
- 1/2 cup whole milk sub. 1 tbs Sake and a pinch of salt
Teriyaki chicken sauce
- 1 1/2 tbsp tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
To fry
- 1 tbsp cornstarch or potato starch sub. flour
- 1 tbsp olive oil
Instructions
- Make a cut in the thick part of the chicken. Not to cut all through the chicken.
- Marinate in whole milk overnight. You can substitute with sake and salt.
- Next day, drain the milk and wipe off the any moisture with cooking paper and coat with cornstarch/potato starch.
- Heat oil in a frying pan and fry the chicken skin side down over medium heat. While frying, mix soy sauce, mirin, sake and sugar in a small bowl.
- When the skin is crispy and golden brown, turn it over and cook it with the lid on the pan. At this time, add vegetables and cook together if you want.
- Once the chicken is cooked through, add the mixed sauce and gently tilt the pan. When the sauce becomes thick, take out the chicken from a pan and cut it. Then put it on a plate and pour the sauce on top.