Tuesday, 10 July 2007

Baked Teriyaki Chicken

Delicious over rice, this baked Teriyaki Chicken is quite simple to make.

Terikayi Chicken
1 pieces of Chicken thighs (Or any other meaty parts, or boneless parts if you like)

1 tbsp dark soya sauce
1 tsp light soya sauce
1 tsp Chinese cooking wine
1 tbsp sugar
1 tbsp cooking oil

Teriyaki Sauce:
3 tbsp mirin
1 1/2 tbsp Kikkoman sauce
2 tbsp Japanese sake
1 or 1 1/2 tbsp sugar (depending on how sweet you want)
50 ml of water

1. Marinate the chicken with the marinate ingredients for at least an hour. It's best if it's marinated overnight.
2. Bake the chicken on a wire rack in the oven set at 200 deg C, for about 10 minutes on each side. Use the leftover marinate to baste the chicken while baking.
3. While chicken is being baked, put all the ingredients for the Teriyaki Sauce into a frying pan and allow the mixture to simmer. Once the sauce thickens to your liking and taste, put the sauce aside.
4. Arrange the baked chicken pieces on a plate and pour the Teriyaki Sauce over the chicken. Serve hot with rice.

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