Chicken Teriyaki

Yummo!

Yummo!

This is the yummiest dinner I’ve cooked in a long time! And it comes courtesy of the amazing Adam Liaw.

Ingredients: 4 chicken thighs, skin off, 1 tbsp cornflour (rockstar ingredient), 1 tbsp vegetable oil. And then for the sauce; 250 mL light soy sauce, 200 mL mirin ( I found it in the Asian cooking aisle), 60 g caster sugar. This makes a big bottle of sauce which you can keep in the pantry. Adam also had sake in his recipe but I left it out and it still tasted fabulous.

Method: For the homemade sauce mix all the sauce ingredients in a small saucepan over a low heat until the sugar is just dissolved. Transfer to an empty bottle. This was the messy part, but I managed to make a ‘funnel’ from a small plastic sandwich bag. According to Adam, this sauce will keep for years!

Slice the chicken thighs into large pieces and toss in cornflour to just coat. It’s magic what this does to the chicken when you cook it! Next heat the frying pan over high heat, add the oil and fry the chicken until it’s just browned on all sides. Add about 1/3 cup of teriyaki sauce and bring to the boil. Turn the chicken through the sauce for a few minutes to coat as the sauce thickens. Serve with rice, noodles, veggies or whatever takes your fancy!

Sizzling sauce!

Sizzling sauce!


Success rate: A rare moment for me- with four out of four family members LOVING this meal. Thank you Adam Liaw.

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FoodJessica RoweComment