Teriyaki chicken is one of my kids' favourite whenever dining at Japanese restaurant. They love it either with rice or noodles. With step by step photos from Just One Cookbook I have no trouble to prepare at home. Be patient when you pan fry the chicken. Only turn over when the skin is nicely brown. This way you will have fragrant browned teriyaki chicken.
If you prefer cooking teriyaki chicken in oven, do visit Shannon, Just As Delish for the recipes.
Adapted from Just One Cookbook
2 boneless chicken thighs with skin, each thigh cut into 2 portions; rinsed and patted dry
2 tablespoons cooking oil
3 tablespoons sake (replace with Japanese cooking wine)
1 tablespoon butter (omit)
2 ½ tablespoons soy sauce (Kikkoman)
2 tablespoons sake (replace with Japanese cooking wine)
1 tablespoon Mirin
1 tablespoon sugar
1. Sprinkle salt and pepper on both sides of the chicken.
2. In a wok, heat oil on high heat. Put in chicken with skin side down. Reduce the heat to medium and continue cook till the bottom side is nicely browned. Flip over and cook for 1-2 minutes.
3. Add sake and cook covered until liquid is almost gone. Remove the cover and cook until the chicken is almost cooked. Then wipe off excess oil in the wok with paper towel.
4. Add the sauce and coat the chicken well with sauce.
5. When the sauce starts to get thicken and see bubbles on surface, add the butter (if using). When it is melted, serve onto a plate. Pour some sauce on top.
I'm submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies.