Simple Chicken Teriyaki
One of Japan's best-loved dishes, ready in just 10 minutes: golden-browned chicken glazed with a savory-sweet blend of soy sauce and mirin.
- Nutrition facts are for one serving.
- Nutritional values calculated based on 3 servings.
Ingredients(Servings: 2 to 3)
Directions
- Make the chicken of equal thickness by slicing open the thick part of the thigh and spreading it open. Mix together (A).
- Heat the oil in a fry pan over medium heat. Place the chicken skin-side down and pan-fry until golden brown. Flip the chicken over, cover with a lid, and cook over low heat for 6 to 7 minutes until cooked through.
- Wipe away excess oil with a paper towel. Add (A) and turn the heat to medium. Cook, turning to coat the chicken evenly, until glazed.
- Cut the chicken into easy-to-eat pieces and arrange on a plate. Add the red leaf lettuce and cherry tomatoes if desired. Drizzle with the remaining sauce from the fry pan.
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
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