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Teriyaki Chicken Thighs | Chef John’s Cooking Class

Teriyaki Chicken Thighs | Chef John’s Cooking Class
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Looking for a new and easy dinner recipe?  Now you can easily make a tender Teriyaki Chicken with a sweet and savory flavor at home.

Recipe
PRE TIME: 15 min
COOKING TIME: 20 min
TOTAL TIME: 35 min
3 SERVING
Ingredients:
  • 1 cup Cooked rice
  • 10 oz. Boneless skinless chicken thighs
  • Marinade
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper
  • 1 tbsp Sake
  • 1 large Egg yolk
  • Crispy Coating
  • 2 cups Corn starch
  • Cook The Coating
  • ½ cup Cooking oil
  • 2 tbsp Sake
  • 1 tbsp Mirin
  • cup Teriyaki sauce
Directions:
Step 1
Step 1
1
Gently pound the meat several times by using the tip, back, and face of a knife respectively. (Pond the chicken with a knife to break the tendons, so the flavors easy to absorb.)
Step 2
Step 2
2
In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.
Step 3
Step 3
3
On a plate, add corn starch, coat the chicken with corn starch evenly. (Shake off excessive corn starch, fry until golden over medium-low heat. It will scorch if the heat is too high. )
Step 4
Step 4
4
In a large cooking pan over medium heat, bring enough oil to 250°F/120°C, then turn the heat to medium-low. Shake off excessive corn starch on the chicken, fry for 3-5 minutes until golden.
Step 5
Step 5
5
Add Sake, mirin, and Teriyaki sauce. As soon as the chicken is evenly coated with the sauce, turn off the heat.
Step 6
Step 6
6
Cut the chicken into small pieces, put it on a serving plate. Serve with broccoli, carrot, or any vegetable that you prefer, and rice.
Step 7
Step 7
7
Enjoy!
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