Chef Johns Chicken Teriyaki Food

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TERIYAKI CHICKEN THIGHS | CHEF JOHN'S COOKING CLASS



Teriyaki Chicken Thighs | Chef John's Cooking Class image

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.

Provided by Chef John Zhang

Categories     Daily TasteLife

Time 35m

Yield 3 servings

Number Of Ingredients 15

1 cup Cooked rice
10 oz. Boneless skinless chicken thighs
【Marinade】
1/4 tsp. Salt
1/4 tsp. Ground black pepper
1 tbsp. Sake
1 large Egg yolk
【Crispy Coating】
2 cup Corn starch
【Pan-Frying】
1/2 cup Cooking oil
【Sauce】
2 tbsp. Sake
1 tbsp. Mirin
1/3 cup Teriyaki sauce

Steps:

  • 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.)
  • In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.
  • 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. )
  • 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.
  • Add Sake, mirin, and Teriyaki sauce. As soon as the chicken is evenly coated with the sauce, turn off the heat.
  • Cut the chicken into small pieces, put it on a serving plate. Serve with broccoli, carrot, or any vegetable that you prefer, and rice.
  • Enjoy!

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH



Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Soak bamboo skewers in water.
  • Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
  • Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
  • Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
  • Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g

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