Teriyaki Chicken Thighs | Chef John’s Cooking Class

Name: Teriyaki Chicken Thighs | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 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

Chef John Zhang

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Teriyaki Chicken Thighs | Chef John’s Cooking Class

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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.

Recipe

PRE TIME: 15 min

COOKING TIME: 20 min

TOTAL TIME: 35 min

3 SERVING

Ingredients:

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

Directions:

Step 1

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.)

Step 2

In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.

Step 3

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. )

Step 4

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.

Step 5