How to make Teriyaki/Soysauce Chicken

Get ready for an AMAZING recipe – Inspired by Seonkyoung Longest! This recipe is great for lunch and dinner. It’s easy to make, and it goes well with rice or quino, veggies, and egg. It’s also super DELICIOUS and JUICY! I came across this recipe by Seonkyoung Longest and became inspired to recreate my own version, so I would like to share it here. Before I start, I’d like to say that the measurements here can definitely be modified. The first time I made this recipe, I used 2 spoonfuls of mirin and sake and only 1 spoonful of soy sauce. I wanted more of the sake and mirin flavor, so the 2nd time around, I used a little more. Feel free to measure to taste!

Time 30-45 minutes
Ingredients

Chicken thighs – 3 pieces ( boneless preferred )
Sake – 3 tbsp
Mirin – 3 tbsp
Pepper – 3-4 pinches
Soy sauce – 2 tbsp
Salt – 2-3 pinches
Oil – 1 tbsp
Ginger – thumb size piece
Garlic – 3 cloves
Green onion – half a stalk
Onion – quarter of one

I purchase most of my ingredients from Costco (membership required to enter) and Whole Foods. If I can’t find some of the ingredients I need, I would go to the Asian supermarket.

If the chicken pieces are a little bigger, you can put more sauce as well. It will also be more flavorful if you marinate the chicken for 1-2 hours prior to cooking, but it is not needed.

In a little bowl, pour the sake, mirin, pepper, soy sauce, salt, diced ginger, diced garlic, chopped green onions ( leave a little for garnish later if you would like ),chopped onions, and mix well.

This part is optional, but I like to use some salt to rub the chicken skin, and scrub the chicken as it helps make the chicken skin more crispy and it gets rid of some of the raw chicken smell and taste. Then rinse the chicken.

If the Chicken thighs have bones, use scissors to debone it first. I find that using scissors are easier. Feel free to use boneless chicken, it can save you some time and all the cutting. You can also just leave the bone if you don’t mind it. Use a towel to pat dry the chicken.

At high heat, put some oil ( I used olive oil ) in a pan, and wait for it to heat up for about 30 seconds.

Place the chicken slices – skin side face down- on the pan and wait for about 3 minutes, and keep watch. When the skin is golden brown and to your liking, flip it to the other side. Let cook for about 15 – 20 minutes at medium – high heat. Feel free to take out the chicken and cut into the middle to make sure the pieces are fully cooked. Some stoves may require the chicken to be cooked a little longer.

When the chicken is fully cooked, remove from the pan and place them on a plate, you can use paper towel to get rid of the excess oil.

Then pour the mixture of flavor into the same pan and let it simmer and cook for about 30 secs, once it looks quite thickened, place the chicken pieces back onto the pan. Flip and stir the chicken until the pieces are all coated with the sauce.

I placed aluminum foil on the cutting board because I didn’t want to wash it again=P Cut the chicken slices and place them on a bowl of rice with some veggies.