Chicken Teriyaki Recipe

Chicken Teriyaki Recipe

2.5 lb chicken (cut up)

Teriyaki Sauce:

1 tbsp fresh ginger root (grated)

2 cloves garlic (crushed)

2/3 cup soy sauce

1.5 tbsp sake

1/4 cup mirin (heavily sweetened sake)

4 tbsp sugar

Method:

Wash and clean chicken pieces. Towel dry the chicken pieces. Make the teriyaki sauce. Marinate the chicken pieces several hours or keep overnight in refrigerator.

For Baking:

Bake in a 160 degrees Celsius oven for 40 minutes turning once and baste with marinade sauce.

For Grilling:

Place chicken pieces over charcoal fire. When chicken is half cooked, brush with marinade sauce. Turn several times to make sure cooking is even.

For Pan Frying:

Heat 2 tbsp oil in a skillet using medium heat. Put in chicken pieces skin side down and cook until light brown. Turn the other side and do the same. Discard grease and add marinade sauce. Cover, reduce heat to low and cook for another 8 minutes. Shake skillet to let remaining marinade sauce evaporate.