The REAL Teriyaki Chicken

Isn't Teriyaki one of the most well-known Japanese food, next to Sushi?! Almost at any shopping mall food court, if there is a Japanese-style food stall, they have Teriyaki something in the menu. But PLEASE, please, please, do not think they are the REAL (authentic) Teriyaki!! I've seen so many people who say they love Japanese food, but it turned out that they love those food court Teriyaki whatever. Please everybody, the  food court Japanese food is soooo not real! I guess that can be said to any type of cuisine at the food court... but anyways, I just don't want people to mis-understand the Japanese food.

So, here is my recipe. Authentic, delicious, and SUPER easy. I make a big batch of it and freeze the left over for the later use.

Ingredients:
600g  Chicken thighs
For the Teriyaki Sauce: Combine 1TBS Japanese Soy Sauce, 2TBS Mirin* (please see below), 1TBS Sugar

*About "Mirin" :
Mirin is a sweet, golden yellow wine containing 40-50% sugar and approx 14% alcohol. Traditional, Mirin is made with glutinous rice, rice malt and distilled liquor.  Today, even in Japan, there are only a few places that brew Mirin in the traditional way. Today, most mirin is made from other sweetners, and they are usually labeled as "Mirin-fu" (=Mirin-like) or "Aji Mirin" (= Mirin flavored). However, it IS possible to find more of a traditional Mirin (Called "Hon-Mirin" meaning real mirin) in North America. I strongly recommend using the real kind!! They taste so much different from the lower quality ones. One I use is by Eden Foods. This is the closest one I can find so far, and I'm content with it.


1. Remove the fat from the chicken thighs.

2. Heat 1TBS vegetable oil on a frying pan on medium heat and fry the skin side of the chicken for about 4 minutes. Once the skin become crispy and brown, tun it over and fry the other side for about 3 minutes.

3. With paper towel, soak up and discard the excess fat / oil 'from the chicken. This step is important
because the teriyaki sauce will stick to the chicken better & it's healthier : )

4. Remove from the heat and pour the sauce over evenly. Bring back to the medium heat and simmer, flipping the chicken occasionally, until the sauce becomes thick.  Stop the heat and serve.  Garnish with chopped green onion and / or red pickled ginger. Enjoy!

Soy Mustard Chicken

Ridiculously easy and delicious.  All you have to do is combine the ingredients for the sauce, pour over the chiken and microwave! The perfect blend of soy sauce and whole grain mustard brings addicting flavour, which also goes so well with rice.  You'll be surprised how such a simple, microwave recipe can turn out so good!

Ingredients (3-4 servings):

500g  Chicken thighs

1TBS Butter

1/2 TBS Corn starch & 1/2 TBS Water (combined)

Salt and pepper 

Sauce 

*1TBS Whole Grain Mustard (the kind in a jar, not the "mustard seed")

*1/4 cup White Wine

*2TBS Japanese Soy Sauce (such as Kikkoman or Yamasa)


1. Using a fork, make tiny holes on the chicken on both sides, and lightly season the chicken with salt and pepper.


2. Place the chicken in a  microwave-safe dish in one layer, and pour the sauce over.

3. Crumble the butter on top of the chicken. Loosely cover the dish with plastic wrap and microwave for 4-5 minutes. (The time will depend on the amount / thickness of the chicken, but Do NOT overcook!)

4. Once the chicken is fully cooked, take out the chicken and immediately add the corn starch mixture into the sauce. Stir until the sauce becomes thicker.

5. Pour the sauce over the chicken and serve with rice!