Teriyaki Chicken Thighs Chef Johns Cooking Class Recipes

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

TERIYAKI CHICKEN THIGHS | CHEF JOHN'S COOKING CLASS

Steps:

• Gently pound the meat several times by using the tip, back, and face of a knife respectively. (Pond the chicken with a knife to break the tendons, so the flavors easy to absorb.)
• In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.
• On a plate, add corn starch, coat the chicken with corn starch evenly. (Shake off excessive corn starch, fry until golden over medium-low heat. It will scorch if the heat is too high. )
• In a large cooking pan over medium heat, bring enough oil to 250°F/120°C, then turn the heat to medium-low. Shake off excessive corn starch on the chicken, fry for 3-5 minutes until golden.
• Add Sake, mirin, and Teriyaki sauce. As soon as the chicken is evenly coated with the sauce, turn off the heat.
• Cut the chicken into small pieces, put it on a serving plate. Serve with broccoli, carrot, or any vegetable that you prefer, and rice.
• Enjoy!