Teriyaki Chicken
Ingredients
- Chicken Breasts 4
- Soy sauce 3/4 cup
- Water 1 cup
- Vinegar 1/2 cup
- Red chili flakes 1/4 cup
- Garlic paste 2 teaspoons
- Ginger paste 1 teaspoon
- Corn starch 3 tablespoons
- Sugar 1/3 cup
- Sesame seeds 1/2 teaspoon
- Chopped spring onions
Preparation
BAKING
- Preheat the oven to 220° C.
- Clean, wash and pat dry the chicken breasts.
- Pound them with a meat hammer to an even thickness.
- Arrange them in a casserole or any other baking dish.
- In a pan add soy sauce, water, vinegar, red chili flakes, garlic paste, ginger paste, corn starch and sugar.
- Cook on a low flame until the mixture thickens. Low flame will cause the raw aroma of ginger and garlic go away.
- When the mixture is thick, turn the flame off and mix in the sesame seeds.
- Put half of the mixture on the chicken pieces and cover the casserole with an aluminium foil.
- Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through.
- In the meantime, strain the soy sauce mixture to get rid of chili flakes and sesame seeds.
- Once the chicken is cooked through, take it out in a serving dish and pour the remaining chicken liquid into the soy sauce mixture.
- Cook the mixture on a medium flame until the sauce reaches your desired consistency.
- Pour this thickened sauce over the chicken pieces and cut them diagonally.
- Garnish with spring onions.
- Serve hot with steamed rice.
- Enjoy!
COOKING
- Follow steps 1-7.
- Place the chicken pieces in a cooking pot and pour all of the cooked sauce over them.
- Cover and cook on low flame until the chicken is ready.
Teriyaki Chicken
Ingredients
- Chicken Breasts 4
- Soy sauce 3/4 cup
- Water 1 cup
- Vinegar 1/2 cup
- Red chili flakes 1/4 cup
- Garlic paste 2 teaspoons
- Ginger paste 1 teaspoon
- Corn starch 3 tablespoons
- Sugar 1/3 cup
- Sesame seeds 1/2 teaspoon
- Chopped spring onions
Instructions
BAKING
- Preheat the oven to 220°C.
- Clean, wash and pat dry the chicken breasts.
- Pound them with a meat hammer to an even thickness.
- Arrange them in a casserole or any other baking dish.
- In a pan add soy sauce, water, vinegar, red chili flakes, garlic paste, ginger paste, corn starch and sugar.
- Cook on a low flame until the mixture thickens. Low flame will cause the raw aroma of ginger and garlic go away.
- When the mixture is thick, turn the flame off and mix in the sesame seeds.
- Put half of the mixture on the chicken pieces and cover the casserole with an aluminium foil.
- Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through.
- In the meantime, strain the soy sauce mixture to get rid of chili flakes and sesame seeds.
- Once the chicken is cooked through, take it out in a serving dish and pour the remaining chicken liquid into the soy sauce mixture.
- Cook the mixture on a medium flame until the sauce reaches your desired consistency.
- Pour this thickened sauce over the chicken pieces and cut them diagonally.
- Garnish with spring onions.
- Serve hot with steamed rice.
- Enjoy!
COOKING
- Follow steps 1-7.
- Place the chicken pieces in a cooking pot and pour all of the cooked sauce over them.
- Cover and cook on low flame until the chicken is ready.