Teriyaki Chicken

Teriyaki Chicken

Teriyaki. Who doesn’t love it? A Japanese dish where meats like chicken, beef, duck or fish are grilled, baked or broiled in a marinade based on soy sauce, mirin and sugar. This dish is a quick and easy meal making it a popular family favourite!

Ingredients:
    •    About 8 – 10 skinless or with skin chicken thigh fillets
For marinade
    •    1 tablespoon of corn flour
    •    2 – 3 tablespoon of water
    •    1/2 cup of caster sugar
    •    1/2 cup of light sauce
    •    1 tablespoon of dark soy sauce
    •    2 tablespoon of mirin (sold in most Asian groceries. Mirin is similar to sake; lower in alcohol and higher in sugar content)
    •    2 tablespoon of cider vinegar
    •    2 – 3 cloves of garlic, crushed or finely chopped
    •    1/2 teaspoon or 3 cm of fresh ginger, grated
    •    1/4 teaspoon of white pepper

Method
1. Pre heat the oven (fan force) to 180 to 200 degrees Celsius.
2. Combine the marinade ingredients in a small saucepan and simmer over low heat. Stir frequently until the sauce thickens and bubbles.
3. Place the chicken pieces in a lightly greased (I used vegetable oil) baking dish or tray. Brush the meat with the sauce. Turn the pieces over, and brush again. Tip: Brushing and placing skin-on chicken thigh fillets skin side down first will ensure crispiness when the meat is turned.
4. Bake for 20 – 30 minutes on each side, basting the sauce every 5 to 10 minutes during cooking.
5. Turn the chicken over, brush with sauce and bake for another 20 – 30 minutes or until the juice runs clear when pierced with a fork or wooden skewer.
6. Serve it immediately with steamed rice. Garnish with fresh coriander (optional).