Chicken Teryaki Recipe

Last Sunday we celebrated Father's day by having lunch at Buffet Palace at Matina, Davao City. One dish that really caught my eyes (and my taste buds) is the Chicken Teryaki. 

Here is the recipe in making this delicious Chicken Teryaki

Ingredients (serves 2):

4 chicken thighs, skinless and boneless
3 tbsp light soy sauce
3 tbsp mirin
2 tbsp sake
3 tsp sugar
Some toasted sesame seeds for garnish (optional)


1. Trim the chicken thighs of skin and excess fat if needed. Place them in a bowl with the light soy sauce, sake, mirin and sugar. Mix well and leave to marinate in the fridge for at least 30 minutes or overnight.

2. Heat some oil in a frying pan on medium-high heat. Remove the chicken from the bowl, draining off excess marinade, and cook in the pan. Pan fry for about 2 minutes on each side until the chicken is nicely browned.

3. Add 5 tbsp water to te reserve marinade (whatever's left in the bowl) and pour over the chicken. Cover and simmer on low heat until cooked through, about 2 minutes.

4. Uncover, increase the heat and reduce the sauce to a glaze to coat the chicken (be careful not to burn the sauce). Remove chicken and slice. Pour remaining teriyaki sauce over the chicken and garnish with toasted sesame seeds. 


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