Easy Teriyaki Chicken Recipe 简单日式照烧鸡

Yes, I know I just posted a teriyaki sauce recipe...and it is not complete if I don't show you how to use it. This recipe is so simple yet so sapid, glazed with that sticky glossy potion. Teriyaki is a Japanese term used for cooking technique that involves grilling or broiling. However, with the advent of technology, we are now also cooking teriyaki dishes baked or pan-fried. Today I am going to pan-fry my chicken in teriyaki sauce. It is simpler and faster than grilling, perfect fit into today's busy lifestyles. Although pan-frying would lose some of that smoky flavour that is related to grilling, the chicken that is pan-fried is actually more moist and tender. This easy teriyaki chicken recipe is my one-pot (or pan) quick solution with only one pan to wash thereafter.

The cut that I am using today is a deboned whole leg (the thigh and drumstick). The Japanese likes this part of the cut as it is more tender, and so do my whole family. But feel free to use any cuts that you fancy. Just remember to cut it into thin slices with equal thickness so that the meat can be cooked evenly. You can opt to leave the skin on for a crispy skin version or with skin off like mine. Either way, this easy teriyaki chicken recipe will yield a wholesome piece of gobsmack goodness. I promise.

Easy Teriyaki Chicken Recipe 简单日式照烧鸡

Ingredients

1 pc whole chicken leg, deboned (approx. 150 g)
2 tbsp homemade teriyaki sauce
1 tbsp oil

Cooking Instruction

1. Pat dry chicken and marinade chicken with 2 tablespoons of teriyaki sauce for 30 minutes. If you want a crispy skin, put chicken skin side up to dry.

2. Heat oil in pan using medium fire.

3. Put chicken in, skin side down. Cook until skin is browned. Remove the excess oil. Flip to the other side and add in the sauce from the marinade. Cook for another 3 minutes or until chicken is cooked. As the teriyaki sauce is evaporating, coat chicken with sauce evenly until sauce becomes thick and chicken is glazed. Use more sauce if you like to have more sauce with your rice.

4. Remove chicken, rest and cut into slices. Plate individually or on top of rice. Pour remaining teriyaki sauce on top to finish off and garnish with some vegetables.



Click here for the teriyaki sauce recipe:

Note:
If chicken is too thick, use a meat pounder or the back of a pan to thin out and loosen the muscles.