Recipe of Perfect Our Family's Golden Ratio Chicken Teriyaki

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Homemade Our Family's Golden Ratio Chicken Teriyaki. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Our Family's Golden Ratio Chicken Teriyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Golden Ratio Chicken Teriyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Our Family's Golden Ratio Chicken Teriyaki is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Our Family's Golden Ratio Chicken Teriyaki using 5 ingredients and 18 steps. Here is how you cook it.

I love this teriyaki, which I've been eating since I was little.
Since a lot of people have tried out"Made in 1 Frying Pan: Easy "Roast" Chicken", using all kinds of cuts of chicken for everyday meals, I decided to upload this recipe.

This recipe is easy to prepare so I don't have any hints. Please try your own variations.
It also keeps for a while. You can make it the day before (or even 2 to 3 days in advance) and store it in the refrigerator with the sauce, and slice the chicken as you need it. You just need to heat it up in the microwave before eating. Recipe by *ai*

Ingredients and spices that need to be Get to make Our Family's Golden Ratio Chicken Teriyaki:

1. 1 Chicken thigh (or breast meat or wings)
2. 25 ml A. Soy sauce
3. 25 ml A. Mirin
4. 1 to 1 1/2 tablespoons A. Sugar
5. 1 Vegetable oil (or oil of your choice)

Instructions to make Our Family's Golden Ratio Chicken Teriyaki

1. Cut off any extra fat or sinew from the chicken thigh if it bothers you.
2. Combine all the A. ingredients in a small bowl.
3. If you are lining the serving plate with lettuce or other vegetables, cut them up and soak them in cold water.
4. Put some vegetable oil in a frying pan and heat over high heat until it is smoking lightly. *Even if you use a non-stick frying pan, by using oil the skin will become crispy.
5. When the frying pan is smoking slightly, add the prepared chicken thigh from Step 1 skin side down. *Pan fry over high heat for about a minute.
6. After pan frying for about a minute over high heat, turn down the heat to a bit lower than medium, cover with a lid and steam-fry. *The skin becomes crispy by cooking the chicken on high heat in Step 5.
7. When the chicken is nicely browned, turn it over, put the lid back on and cook the chicken through thoroughly *over low heat.
8. After steam-cooking the chicken for 3 to 4 minutes, open the lid, mix up the Step 2 sauce quickly and add it all at once to the frying pan.
9. Turn the chicken occasionally so that the flavors coat both sides. Cook over medium heat for 2 to 3 minutes, taking care not to let the sauce burn.
10. The more you simmer the sauce, the thicker it will get. It's best to cook it until just before it starts to smell like it might burn. When you get used to making this, you'll know when that is.
11. [If you are baking the chicken in an oven...] Bring the sauce ingredients to a boil in a frying pan first, then put the baked chicken in the sauce and coat as described in Step 9.
12. I use either the oven or the frying pan to cook the chicken, depending on the situation. Either way the results are delicious.
13. Delicious chicken teriyaki is complete. This is our family's golden ratio. It's a star in bentos, etc., of course.
14. I love this way of eating it. Line a plate with a bed of vegetables (dry off any excess moisture in Step 3), and put the sliced chicken, sauce and mayonnaise on top...
15. I like to line the plate with lots of lettuce. I love the combination of crispy lettuce, piping hot teriyaki chicken and mayonnaise.
16. Here I made a teriyaki sandwich using a butter roll. This combination is even better than hamburgers or rice bowls.
17. Keep any leftover teriyaki sauce in the refrigerator, and use it the next time you make teriyaki. It will keep for more than 10 days in the refrigerator, and longer than that in the freezer.
18. I've been eating this since I was little, and I love it. Whenever this was for dinner I was so happy when I was a child. Please try this teriyaki sauce with many kinds of ingredients.

While that is by no means the end all be guide to cooking easy and quick lunches it is excellent food for thought. The expectation is that will get your creative juices flowing so you may prepare wonderful lunches for the family without needing to do too much heavy cooking through the practice.

So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Favorite Our Family's Golden Ratio Chicken Teriyaki. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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