Chicken Teriyaki
Teriyaki is derived from the Japanese root words teri, which means “to shine,” and yaki, which means “to broil or grill.” That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and a pleasure to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Ingredients
- 1cup soy sauce
- 1cup granulated sugar
- 1 1/2teaspoons brown sugar
- 6garlic cloves, crushed in a press
- 2tablespoons grated fresh ginger
- 1/4teaspoon black pepper
- 13-inch cinnamon stick
- 1tablespoon pineapple juice
- 8skinless, boneless chicken thighs
- 2tablespoons cornstarch
Directions
In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty resealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Heat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 32 gramsCalories: 557Saturated Fat: 9 gramsUnsaturated Fat: 20 gramsSodium: 1908 milligramsSugar: 26 gramsFiber: 1 gramCarbohydrate: 31 gramsProtein: 35 grams
Source: https://cooking.nytimes.com/recipes/1012984-chicken-teriyaki