EduMaster

Teriyaki Chicken Appetizer

Teriyaki Chicken Appetizer Every time we order take-out Chinese food, my boyfriend always gets the teriyaki chicken. Today I decide to make a home-made teriyaki chicken that’s just as good as the take-out order for him!

Teriyaki chicken is actually a very easy dish to make. The first step is making the teriyaki sauce. I whisked equal amounts of mirin (Japanese sweet rice wine), sugar and Chinese dark soy sauce together in a sauce pan and brought to a boil over medium-low heat until the sugar’s dissolved.

When the teriyaki sauce is ready, I poured the sauce over the chicken and marinated for an hour. After roasting at 350 degrees (Fahrenheit) in the oven for 15 to 20 minutes, this is what the final product looked like.

I am very excited to share this recipe with you guys, I think you are going to like this dish. What people normally do is putting the teriyaki chicken over a bowl of rice and add steamed broccoli to make a rice bowl dish. I think it’s also a great appetizer served by itself!

Teriyaki Chicken Appetizer I hope you enjoy making this tasty teriyaki chicken at home. If you like this recipe, please leave a rating and share it with your friends!

Teriyaki Chicken

Prep time

70 mins

Cook time

30 mins

Total time

1 hour 40 mins

Author: Spice the Plate

Serves: 2

Ingredients

1 pound boneless skinless chicken thighs
1 stalk scallion, chopped
a touch of roasted sesame seeds
Teriyaki Sauce:
¾ cup mirin
¾ cup sugar
¾ cup dark soy sauce

Instructions

In a small sauce pan, whisk together mirin, sugar and dark soy sauce.
Bring to a simmer (gentle bubbling in the pot) over medium-low heat, stir constantly till sugar is dissolved.
Put chicken thighs to a container, pour the teriyaki sauce over, make sure chicken is well coated with the sauce, marinate for a hour.
Line a baking pan with aluminum foil and transfer the chicken thighs on top.
Preheat the oven to 350ºF (180ºC), insert the baking pan in the middle level of the oven, roast 15-20 minutes.
Place the chicken onto a cutting board and cut into 1.5-inches thick slices.
Transfer to plates, sprinkle with chopped scallion and roasted sesame seeds to serve.

Notes

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