Wednesday, May 17, 2023

Teriyaki Chicken Cooking Class

We only had time for one more of Jiji's cooking classes teaching us how to prepare some Chinese dishes before leaving CA - so far she did beef and broccoli, and green beans. This one is for teriyaki chicken and I'm so happy to have learned this one too - thanks again Jiji!! 

Before we start I'll note that she thought there should have been more sauce - she makes this at home all the time but usually just 2 servings, for our lesson she prepared for 8 of us (which is a lot more chicken obviously!) so didn't realize how much extra sauce she needed to make. For the record I didn't know any better and found it delicious just the way it was! Lesson here is that even without it being extra saucy the flavor is still great. 


Just like with the beef and broccoli she doesn't really use a set amount for each ingredient. This process is more adding a little of each ingredient, tasting and adjusting by adding more until you get it the way that tastes good to you.

  • boneless chicken thighs, skin on
  • cooking wine
  • soy sauce
  • vegetable oil
  • salt and pepper
  • mirin
  • sugar
Poke the chicken thighs a few times with a fork; add to a large ziplock bag and sprinkle with cooking wine and soy sauce. Let stand for a few minutes. Heat a few tablespoons of vegetable oil in a large pan over medium-high heat, add the chicken to the hot pan skin-side down, sprinkle with salt and pepper, cook a couple minutes until browned.  Turn the chicken over and brown the other side. Remove the chicken, set aside. 

Wipe out the pan, removing any burned bits. Return the pan to medium-low heat, put chicken back in the pan, skin-side down. Add equal parts of mirin, soy sauce, and sugar; cook without turning until the skin gets browner. Turn the heat to low, the sauce will burn very quickly. Baste the chicken, adjust seasoning as desired, and continue cooking until the chicken is done. Remove the chicken from the pan and place on a platter or serving dish, chop into bite-sized pieces. Cook the remaining sauce left in the pan down until it's dark and thick; spoon sauce over chicken and serve. 



this is the cooking wine she uses, but says
it doesn't matter which kind









Jiji says that you can also make delicious salmon with the mirin/soy sauce/sugar combo sauce. Yum, I only have a couple ways I like salmon but I bet this teriyaki sauce on salmon would be good, I'm going to try that!

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