Well put together video. I love BBQ, but its a lot of work to make a living at it.
View: https://youtu.be/1hvPTqswJn4
I dont know if any of you guys have ever eaten the teriyaki chicken at the mall from Sukra Japan, but I love that stuff. I can't get it anymore because there just isn't one close to me. I went on a mission to figure out a copy cat recipe. I watched a bunch of videos on how to make the sauce and prepare the chicken. I ended up using what I thought were the best parts of around a dozen recipes and came up with my own. I made some over the weekend and it was awesome! I forgot to take pictures, but I'm going to cook more tomorrow and will take pictures then. This is the recipe I came up with for anyone that wants to try it. It is not hard to make, and you do not have to have a flat top to cook it. That just helps.
Teriyaki Chicken
This recipe is four 4 boneless skinless chicken thighs. Adjust accordingly for larger batches. 1 chicken thigh will feed one person.
Marinade:
1 tbsp. minced ginger
1 tbsp. minced garlic
2 tbsp. soy sauce. 1 tbsp. regular soy sauce, and 1 tbsp. dark soy sauce
2 tbsp. mirin or sweet sake
2 tbsp. brown sugar
2 tbsp. fish sauce
1 tbsp. sesame oil
2 tbsp. freshly toasted sesame seeds.
trim fat from chicken.
Cut into bit size pieces.
Put the chicken in a bowl and pour marinade over chicken. Cover and let stand in refrigerator for min 45 minutes. Preferably let stand for 2 hours or more.
Drain the marinade from the chicken into a bowl and put marinade to the side.
Glaze:
2 tbsp. soy sauce. 1 tbsp. regular soy sauce, and 1 tbsp. dark soy sauce
1 tbsp. mirin
2 tbsp. honey
1 tbsp. fish sauce
½ tbsp. sesame oil
Left over marinade drained off of chicken.
2 tbsp. freshly toasted sesame seeds
In a bowl combine all of the glaze ingredients. It may be necessary to heat the mixture to get the honey to melt.
Once combined well pour mixture into a pan and reduce using low to medium low heat. Too much heat will cause the mixture to boil over and make a mess.
Reduce until only half the starting liquid remains.
Use corn starch mixed in water to thicken if needed.
Cooking the chicken
Either in a pan or on a griddle pour some vegetable oil onto cooking surface and heat to 350 F.
Put chicken in oil and spread it out evenly. Let the chicken cook for 1.5 to 2 minutes without moving it. You want to get a little char on the chicken.
Flip chicken and repeat on the other side
Check internal temp of chicken. It needs to get to 180 F
Right before removing the chicken pour some water around in the chicken.
This will help deglaze the cooking surface and add flavor to the chicken.
Place chicken in a bowl and pour the teriyaki glaze over it.
Serve with rice and steamed vegetables.
Teriyaki Chicken
This recipe is four 4 boneless skinless chicken thighs. Adjust accordingly for larger batches. 1 chicken thigh will feed one person.
Marinade:
1 tbsp. minced ginger
1 tbsp. minced garlic
2 tbsp. soy sauce. 1 tbsp. regular soy sauce, and 1 tbsp. dark soy sauce
2 tbsp. mirin or sweet sake
2 tbsp. brown sugar
2 tbsp. fish sauce
1 tbsp. sesame oil
2 tbsp. freshly toasted sesame seeds.
trim fat from chicken.
Cut into bit size pieces.
Put the chicken in a bowl and pour marinade over chicken. Cover and let stand in refrigerator for min 45 minutes. Preferably let stand for 2 hours or more.
Drain the marinade from the chicken into a bowl and put marinade to the side.
Glaze:
2 tbsp. soy sauce. 1 tbsp. regular soy sauce, and 1 tbsp. dark soy sauce
1 tbsp. mirin
2 tbsp. honey
1 tbsp. fish sauce
½ tbsp. sesame oil
Left over marinade drained off of chicken.
2 tbsp. freshly toasted sesame seeds
In a bowl combine all of the glaze ingredients. It may be necessary to heat the mixture to get the honey to melt.
Once combined well pour mixture into a pan and reduce using low to medium low heat. Too much heat will cause the mixture to boil over and make a mess.
Reduce until only half the starting liquid remains.
Use corn starch mixed in water to thicken if needed.
Cooking the chicken
Either in a pan or on a griddle pour some vegetable oil onto cooking surface and heat to 350 F.
Put chicken in oil and spread it out evenly. Let the chicken cook for 1.5 to 2 minutes without moving it. You want to get a little char on the chicken.
Flip chicken and repeat on the other side
Check internal temp of chicken. It needs to get to 180 F
Right before removing the chicken pour some water around in the chicken.
This will help deglaze the cooking surface and add flavor to the chicken.
Place chicken in a bowl and pour the teriyaki glaze over it.
Serve with rice and steamed vegetables.
So I have lost appx 23 pds as of today... Do you want me to tell you how much I appreciate pictures of food like yours?? LOL
Yes, mine is planned, Excess weight contributes to Diabetes, Sleep apnea, High blood pressure, joint pain, arthritis, and most of my other " age " acquired health woes.......
Low carbs fewer meals, is my diet... No sugars, No soda, No alcohol No cookies, No Bread....... Secret is having NO GOOD foods ( Doctors call them bad foods ) in the house... Easier for me to do as I live alone maybe than you with families.. When there are NO chips, candy, Soda pop around, when you open the fridge, as you walk by, there is NOTHING to munch on......
Bentley is not happy about it though......
Low carbs fewer meals, is my diet... No sugars, No soda, No alcohol No cookies, No Bread....... Secret is having NO GOOD foods ( Doctors call them bad foods ) in the house... Easier for me to do as I live alone maybe than you with families.. When there are NO chips, candy, Soda pop around, when you open the fridge, as you walk by, there is NOTHING to munch on......
Bentley is not happy about it though......