Teriyaki Chicken Thighs
These Teriyaki Chicken Thighs make an excellent lunch or a perfect party dish. Now you can make this classic Chinese dish in your own home, it’s quick, easy and very, very tasty.
Teriyaki Chicken Thighs
These Teriyaki Chicken Thighs make an excellent lunch or a perfect party dish. Now you can make this classic Chinese dish in your own home, it's quick, easy and very, very tasty.
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
people
Calories per Serving 974
Ingredients
- 240 g Cooked rice
- 280 g chicken thighs Boneless skinless
For the Marinade
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 1 tbsp Sake or any dry cooking white wine
- 1 large Egg yolk
For the Crispy Coating
- 2 cups Cornflour
To Cook The Coating
- 120 ml Cooking oil
- 2 tbsp Sake or any dry cooking white wine
- 1 tbsp Mirin optional
- 79 ml Teriyaki sauce
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Gently pound the meat several times by using a mdeat mallet or rolling pin
- In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.
- On a plate, add cornflour, coat the chicken with the cornflour evenly. (Shake off any excess, fry until golden over medium-low heat. It will burn if the heat is too high. ) do not cook through at this satge.
- Add cooking wine, mirin, and Teriyaki sauce. As soon as the chicken is evenly coated with the sauce, turn off the heat.
- Cut the chicken into small pieces, put it on a serving plate. Serve with broccoli, carrot, or any vegetable that you prefer, and rice.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Chinese, Cuisine, Main Courses, Meat, Recipes
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