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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a spin off of the teriyaki chicken, which I was so used to, when I lived in Washington state, It is not available where I now live, so I decided to make my own, this is my own recipe. It has only a few ingredients and is so easy to make. Ingredients:
1 lb boneless skinless chicken thighs |
1 tablespoon vegetable oil (for frying) |
3 tablespoons shao hsing rice cooking wine |
2 tablespoons sugar |
1 tablespoon soy sauce |
6 tablespoons shao hsing rice cooking wine |
4 tablespoons sugar |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
Directions:
1. In a small bowl, combine all marinade ingredients.
2. Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
3. In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
4. Heat oil in a large frying pan to med heat.
5. Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
6. Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
7. Take cooked chicken out of the pan and cut into 1/2 inch pieces.
8. Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.
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