Prep Time5 minsCook Time10 minsTotal Time15 mins
INGREDIENTS
4 chicken thighs, debonedchicken breasts could work too
oil
salt and pepper, to taste
cooked rice
Sauce
¼ cup soy sauce
¼ cup water
2 tbsp brown sugar / honey
1 tsp ginger, minced
1 tsp garlic, minced
1 tbsp corn starch
1 tbsp water
DIRECTIONS
1Heat a pan. Add some oil. Start frying the chicken thighs with the skin side down first. You would like to fry it for about 80% of the time on the skin side. Try not to move it around and just let it sit there that way the skin can brown. As it looks like it is getting done, flip to the other side.
2On the side, combine the corn starch and the water to make a slurry. This is how we will thicken the sauce.
Combine the soy sauce, sugar, garlic, and ginger on a sauce pan over medium heat until the sugar dissolves. Once dissolved, add the corn starch slurry.
3Add the teriyaki sauce to the chicken pan. Be careful not to soak the skin side. I like to actually just swirl the bottom of the chicken in the sauce. We don't want to add the sauce to the skin side yet because we don't want the crunch to go away.
4Serve with rice, as always. 🙂 Then you can drizzle more of the teriyaki sauce over the chicken. Bonus points if you serve it with vegetables also.
Ingredients
4 chicken thighs, debonedchicken breasts could work too
oil
salt and pepper, to taste
cooked rice
Sauce
¼ cup soy sauce
¼ cup water
2 tbsp brown sugar / honey
1 tsp ginger, minced
1 tsp garlic, minced
1 tbsp corn starch
1 tbsp water
Directions
1Heat a pan. Add some oil. Start frying the chicken thighs with the skin side down first. You would like to fry it for about 80% of the time on the skin side. Try not to move it around and just let it sit there that way the skin can brown. As it looks like it is getting done, flip to the other side.
2On the side, combine the corn starch and the water to make a slurry. This is how we will thicken the sauce.
Combine the soy sauce, sugar, garlic, and ginger on a sauce pan over medium heat until the sugar dissolves. Once dissolved, add the corn starch slurry.
3Add the teriyaki sauce to the chicken pan. Be careful not to soak the skin side. I like to actually just swirl the bottom of the chicken in the sauce. We don't want to add the sauce to the skin side yet because we don't want the crunch to go away.
4Serve with rice, as always. 🙂 Then you can drizzle more of the teriyaki sauce over the chicken. Bonus points if you serve it with vegetables also.
Fish Food