Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Teriyaki Chicken. It is one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

The Ingredients needed to make Teriyaki Chicken:

1. You need of For the chicken
2. Prepare 2 pounds of boneless, skin-on chicken thigh meat
3. Prepare 1/4 cup of lite soy sauce
4. You need 2-3 cloves of garlic, crushed
5. It’s 1 Tablespoon of rice wine, sake, or white wine
6. It’s 1 Tablespoon of brown sugar
7. Prepare 3-4 of thin slices fresh ginger (or if you dont have fresh, use 1/8 teaspoon powdered)
8. Prepare of For the glaze
9. You need 1/4 cup of lite soy sauce
10. You need 2-3 slices of fresh ginger
11. You need 1 clove of garlic, crushed
12. Prepare 1/6 of of an onion
13. Prepare 1/4 cup of rice wine, sake, or white wine
14. Prepare 1 Tablespoon of brown sugar
15. You need 2 Tablespoons of white sugar
16. You need 1 teaspoon of corn starch slurried (dissolved) in 1 Tablespoon cold water
17. Prepare 1/4 cup of unsalted chicken stock

Step to make Teriyaki Chicken:

1. Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If youre planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and Ill say it again that for the most part, most things cook better at room temp.
2. While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat.
3. Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat.
4. While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan.
5. Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like thi When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of second Best to be vigilant! )
6. Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette).
7. Enjoy! )

So that’s going to wrap it up with this special food Teriyaki Chicken. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!