Saturday, October 8, 2011

Teriyaki Chicken dinner

Here's what I made for Friday dinner.  - Teriyaki Chicken, Fried chicken ( the part with bones in and difficult to grill), garlic olive oil sauteed asparagus and sliced strawberries.

How to cut up the chicken thighs :

How to marinate:


  • 3/4 lb chicken thighs
  • 2 Tbsp sake/ rice wine
  • 4 Tbsp soy sauce
  • 4 Tbsp mirin
  • 2 Tbsp sugar
  • grated ginger
  • grated garlic clove
  • dash of garlic powder
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for at least 15 minutes in the refrigerator. I marinated mine for 3 hours. Flip the bag once to ensure evenness.
Ready for baking or grill. I grilled mine on a cast iron pan for the burnt marks and then keep warm in the toaster oven.

For Fried chicken :

Lightly season with salt and pepper, coated with corn flour and pan fry it.

No comments: