Ingredients:
2 lbs - Boneless Skinless Chicken Thighs
1 cup - Mirin
1 cup - Soy Sauce
1 cup - Sake
1/2 cup - Brown Sugar
1 tsp - Rice Vinegar
1 inch fresh ginger
2 garlic gloves
1 carrot
2 Tbls - Corn Starch
Directions:
To a sauce pan add Soy sauce, sake, brown sugar, and Mirin. Bring it to a boil. While it is heating up, slice the ginger and add it to the sauce. Crush one of the garlic cloves and add it to the sauce. get about an inch of the carrot and slice it then add to the sauce. Dice the other piece garlic clove and add it to the sauce. Add the rice vinegar to the sauce. When it comes to a boil, reduce it to a simmer.
Set a cup a side and let it cool (put the container in an ice bath or refrigerator).
Create a corn starch slurry, put the corn starch in a bowl and add 2 table spoons of cold water and mix. Using a slotted spoon, remove the large pieces of carrot and ginger. Next slowly add the cornstarch to the sauce that is still in the pot to thicken it.
Prepare the chicken, place all chicken in a bowl and pour the cold sauce you put a side and mix evenly. Cover and place in the refrigerator for 1-2 hours (no more) to marinade.
After the chicken is marinaded you can then grill it. After the make the first flip of the chicken, brush some sauce on each piece. After you flip to the other side, brush some sauce on those pieces. Next continue to cook until the chicken is done.
Remove from the grill and let the chicken rest for 5-10 mins. Slice across the grain and server on some rice. Dribble some sauce on the chicken to your taste.
Goes great with a salad with the "North West Style Asian Salad Dressing" (Recipe on this site. |
Chicken Teriyaki - North West Style
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Posted - 07/13/2026 : 15:05:48
