Yakitori-Style Teriyaki Chicken Thigh
Yakitori-Style Teriyaki Chicken Thigh

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, yakitori-style teriyaki chicken thigh. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Yakitori-Style Teriyaki Chicken Thigh is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Yakitori-Style Teriyaki Chicken Thigh is something that I have loved my whole life.

Turn the chicken breasts half-way through the baking process so each side can take a turn, soaking up all that yummy teriyaki sauce flavor! A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group.

To get started with this recipe, we must prepare a few components. You can have yakitori-style teriyaki chicken thigh using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Yakitori-Style Teriyaki Chicken Thigh:
  1. Prepare 2 Chicken thigh meat
  2. Make ready 2 Japanese leek (cut to 2-3cm)
  3. Take 1 for frying Oil
  4. Prepare 1 tbsp Sugar
  5. Prepare 2 tbsp Sake
  6. Make ready 2 tbsp Mirin
  7. Take 2 tbsp Soy sauce
  8. Make ready 1 Shredded nori seaweed

Place the chicken thighs on the prepared baking sheet, skin side up. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat.

Steps to make Yakitori-Style Teriyaki Chicken Thigh:
  1. Lightly rinse the chicken, and blot dry with a paper towel.
  2. Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
  3. Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
  4. Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
  5. Cut the chicken into bite-sized pieces and transfer to a serving plate.
  6. Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
  7. Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!

Bring cooking juices to a boil. If using wooden or bamboo skewers, soak them in water for one hour. Chicken thighs are used in this recipe because the dark meat and additional fat keep the chicken moist and tender as it cooks on the grill. Cornstarch is a thickening agent and needs to be mixed with non-hot liquid so it can disperse in the sauce before being cooked. Make sure to whisk until no white powder is.

So that’s going to wrap this up for this exceptional food yakitori-style teriyaki chicken thigh recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!