Teriyaki Chicken With Homemade Teriyaki Sauce Food

CHICKEN AND TERIYAKI SAUCE

Steps:

• Mix marinade ingredients; soy sauce, water, sugar and mirin.
• Add chcken and marinade in refrigerator for 30 minutes.
• Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
• In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder.
• Bring to a boil.
• Add cornstarch mixture.
• Stir until thickened.
• Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times).
• Keep sauce warm while chicken cooks.
• Cut chicken in bite size pieces.
• Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.

TERIYAKI CHICKEN (WITH HOMEMADE TERIYAKI SAUCE)

Steps:

• Combine the 4 ingredients in a small saucepan over high heat.
• Bring to boil, then turn heat down and simmer until it reduces by half - it should only take 5 minutes or so. The consistency should be like a light syrup. Keep your eye on it - it will start to thicken suddenly!
• Bring to room temperature before using.
• Combine the Marinade with the chicken and marinate for at least 20 minutes, preferably overnight.
• Remove chicken from Marinade but do not discard the Marinade liquid.
• Heat oil in non stick pan over medium to medium-high heat. You don't want it too hot because otherwise the sugar in the Marinade will burn before the inside is cooked.
• Place the chicken in the pan and cook the first side for around 3 minutes, checking to ensure the skin isn't cooking too quickly. If it is, remove pan from heat and turn the heat down, and add about 2 to 4 tbsp of water to the pan then return to the stovetop. The water slows down the searing process on the skin while still allowing the chicken to cook on the inside.
• Turn chicken over and cook the other side. Just before the chicken is finished cooking, add 2 tbsp of water to the pan and and swirl around and mix with the marinade that has come off the chicken. This will make a dark glossy "sauce". Move the chicken around in the pan to coat with this sauce.
• The Marinade is a strong flavour so you shouldn't need any extra sauce. But if you do want more, add equal parts of Teriyaki Sauce and water to the pan and allow to come to a simmer and let it cook until the desired consistency.
• Serve with rice.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

TERIYAKI CHICKEN

Steps:

• Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
• Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.