Teriyaki Chicken was my all time favourite when I was an exchange student in Japan back in the 90s, my liking for it extended to everywhere I go, I kind of like subconsciously looking for the "wow" effect it got on me the first time I had it in Japan.... with no avail....
And guess what, the way I am with things and life... I made it at home!
For Teriyaki Sauce：(could be made and store for 2-3 months)
1 cup water
2 cup mirin（Japanese Cooking wine, could be substitute with Chinese rice wine）
1 cup soy sauce
2/3 cup Brown sugar (or to taste)
2 tbsp Korean Chilli paste
2-3 Chicken thigh with drumstick
1 tbsp Ginger juice
Pepper powder （Optional)
Salt to taste
2-3 tbsp of teriyaki sauce
1/2 tsp Roasted Black Sesame（optional）
1/2 tsp Roasted sesame
1 Bowl of white rice
Teriyaki Sauce in the making...... here are all ingredients involved.
1. In a small sauce pan, whisk together all ingredients listed under Teriyaki sauce and bring to boil, turn the heat down to low and simmer for 10 minutes. Add 2 tbsp of korean chilli paste, and cook for another 5-10 minutes or until the sauce thickened. Let cold and store in fridge.
2. Using a sharp knife to debone chicken, lightly poke a few holes using the tip of knife over chicken skin to prevent shrinkage while cooking. Marinate chicken pieces with ginger juice, salt and pepper for 30 minutes.
3. Heat up a cooking pan, with little oil, brown both side of chicken.
4. Place chicken pieced on a small baking pan skin side down and brush Teriyaki sauce on the chicken, broil in the oven for 8 minutes, turn to the other side, brush more Teriyaki sauce over chicken and broil for another 3-5 minutes or until slightly charred.
5.Sprinkle some black sesame over rice, cut chicken into pieces and place on top of rice. Garnish with some roasted white sesame seeds. Serve with some boiled green vegetables.
中文-- 照燒醬 & 照燒雞