 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
From America's Test Kitchens. Very simple, fast and delicious. You'll never bother with another bottled teriyaki sauce again. ATK used a microplane to grate the ginger and garlic, but you can easily mince it very, very fine. Serve over short grain rice for a traditional presentation. Steamed carrots, onions and bean sprouts complete your plate. Ingredients:
8 boneless chicken thighs |
1/2 cup sugar |
1/2 cup soy sauce |
1 garlic clove, grated |
1/2 teaspoon fresh ginger, grated |
2 tablespoons mirin |
1/2 teaspoon cornstarch |
Directions:
1. Turn on broiler and position top rack 8 from broiler element.
2. Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
3. Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
4. To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
5. Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
6. Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.
|
|