Chicken Teriyaki
This sauce you can use on almost anything it is SO good and the chicken, so juicy, so tender. Give it a shot.
Equipment
- Plancha
Ingredients
Sauce
- 2 tbsp peanut oil
- 1-2 cloves of garlic minced
- 2-3 tbsp ginger minced
- 200 ml - 7 fl oz Mirin
- 200 ml - 7 fl oz Soy sauce
- 200 ml - 7 fl oz Sake
- 1 tbsp rice flour plus 2 tbsp water for thickening
- 2 tbsp roasted sesame seeds
Instructions
Sauce
- in a small pan running on medium-low add the peanut oil
- add the minced garlic
- add the minced ginger
- once the garlic releases its fragrance add the mirin
- add the soy sauce and the sake
- let it simmer for 10 minutes
- in a small bowl add 1 tbsp rice flour plus 2 tbsp water for thickening then add it to the pan
- once the sauce thickens up add the roasted sesame seeds
- switch it off and let it cool down
Chicken
- cut the chicken thighs in bite size pieces
- put the chicken on the skewers
- on the flat top running at around 200℃- 392℉ add some peanut oil
- add 2 sliced red chilli peppers to give some flavour to the oil
- add 2 tbsp of green onion and let it cook for 1 minute
- take them out and put it in a bowl to use them for garnish later
- add the chicken on the flat top and season them with sea salt and black pepper
- take the sauce, spread it on the chicken skewers and make sure it's evenly on all sides
- flip them over and repeat the above step
- ready to serve