Teriyaki Chicken

Name: Teriyaki Chicken
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; a little sesame; 3000g Mirin; 400g Sake; 700g Soy sauce; a little ginger; a little garlic; 150g White sugar

by Yunyun Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

The sauce is as bright as the sun shines, hence the name "Teriyaki". This classic Japanese dish is a "frequent customer" on my table, not only because of the sweet taste, but also because the teriyaki sauce makes the chicken shine and also makes the mood start to shine.
The teriyaki sauce can be used to burn other firmer meats, such as cod and eel.

Ingredients

2 pcs Chicken Leg
a little Sesame
3000g Mirin
400g Sake
700g Soy Sauce
a little Ginger
a little Garlic
150g White Sugar

Teriyaki Chicken

1. Debone chicken and set aside.
Add 300g sake to about 200g mirin, boil it, and let the alcohol evaporate. Add 600g of soy sauce. Chop ginger and garlic into the end and add in.

2. After the sauce is boiled and cooled, the boneless chicken thighs are added to the sauce and marinated for one day.

3. Stir fragrant sesame seeds.
Similarly, take 100g of mirin and add 100g of sake to a boil to let the alcohol evaporate. Add 100g soy sauce, 150g white sugar, and simmer slowly until the sauce thickens.
Take a frying pan, fry the marinated chicken drumsticks and coat them with teriyaki sauce.