Make and share this Pan-Fried Chicken Teriyaki-Yaki recipe from Food.com.
Provided by nochlo
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub ginger and salt into thighs and let sit & marinade for 30 minutes.
- After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
- Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side.
- Flip and add 3 T. sake and cover pan with lid.
- Steam chicken until just cooked (4-6 min).
- Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine.
- Remove lid and drain remaining lid and oil. Use paper towel to dry the pan.
- Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze.
- Pour glaze over chicken. Serve with white rice.
Nutrition Facts : Calories 185.3, Fat 7.2, SaturatedFat 1.3, Cholesterol 57.3, Sodium 996.7, Carbohydrate 11, Fiber 0.2, Sugar 8.9, Protein 14.7
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