This is a recipe that I strongly recommended when you get few time to cook at night or when you prepare the lunch for families. Teriyaki chicken is originated from Japan, and you can buy the teriyaki sauce directly from most Asian grocery shops. However, my recipe today will use the handmade teriyaki sauce. It is heathier because I can control the amount of additives I added to the sauce. And also, it is very easy to make, not a impossible recipe haha…

For the chicken, my choice is the boneless chicken thighs with skins on. The chicken skin gives a crispy taste after baking, so I prefer to keep the skin on. You can always buy the chicken thighs and take the bone off. It’s not a hard thing to take off the bone but do needs some patient frankly speaking.

And the other thing I want to draw attention is that it’s always a better idea to make more teriyaki sauce at a time, because you will need it for the rice. Rice that topped with teriyaki sauce is always a better taste. The vegetables, I would suggest to use green vegetables for the purpose of presentation. Or you can definitely replace the vegetable with green salad.

Teriyaki Chicken

Serve for 2

Preparing time: 30 minutes

Cooking time: 30 minutes

Ingredients:

For the teriyaki sauce

• 70g mirin
• 55g crystal sugar
• 90g soy sauce (Japanese soy sauce will gives you the best color of the sauce, therefore a better presentation)
• 10g mashed garlics
• 2 thin pieces of ginger
• 10g spring onion minces

For the chicken

• 2 big chicken thighs (1 for 1 serve)

Instructions: 

1. Heat on a pot, add mirin and crystal sugar in, slowly heat until the sugar melted.
2. Add soy sauce and half mashed garlics. Slowly cook the sauce until it gets a little bit scorch (but not too much)
3. Transfer the sauce into a big bowl, add spring onions, ginger and the other half of the mashed garlics, mixed well. And set aside until it cools down a bit.
4. In the mean time, put the rice into the rice cooker, and wash vegetables.
5. Add the chicken thigh into the teriyaki sauce. And set aside for 1 hour.
6. Pre-heat the oven to 200 degrees, baking the chicken thigh (along with the sauce) for 15 minutes; and turn the chicken thigh to the other side, baking for another 15 minutes (my suggestion is check the oven frequently, because settings for every oven are different, so I can’t tell you the precise time for baking)
7. Carefully cut the teriyaki chicken into chunks (in order to keep the skin on), topping on the rice with vegetables aside.