Fastest meal and also super delicious! You will love this!
Last week I blogged about teriyaki sauce – here is a recipe for teriyaki chicken that is super quick to fix, less than 10 minutes! In addition, there are only four ingredients.
Teriyaki sauce recipe
The recipe includes cornflour – if you do not have it at home, you can replace it with corn starch or regular wheat flour. The flour gives the chicken a crispy surface and also helps to make the sauce a little thicker.
Different chicken parts
I advise you to use chicken thighs without skin and bones, but it is also possible to use chicken fillet – what you need to keep in mind then is that it can quickly get too dry. One way to avoid this is to fry the chicken fillets first. Reduce the teriyaki sauce separately – do not let it become too syrupy. Pour the sauce into the pan with the chicken fillets and let it cook until the sauce becomes syrupy – this way, you avoid getting an overcooked and chewy chicken fillet. The inner temperature for chicken should be 161,6° (F)
Regardless of which part of the chicken you use, it is advantageous to cut it into equal pieces to avoid getting over-fried chicken.
Ingredients for 4 servings
4 – 5 chicken thighs without skin and bones
1-2 tablespoons rapeseed oil
1-2 tablespoons cornflour (can be replaced with cornstarch or wheat flour)
2 dl (200 ml) homemade teriyaki sauce
- Cut the thigh fillets into equal pieces – do not make it too small!
- Pour over the flour and rub it into all parts.
- Heat a frying pan; when it largely smokes from the pan, pour in the oil. If you put the chicken pieces in a pan that is not hot enough, it does not seal the chicken right away, and the chicken becomes a little slimy instead of crispy—Fry the chicken pieces for 2 minutes on each side.
- Pour over the homemade teriyaki sauce and let it cook for about 6 minutes – then the teriyaki sauce has a syrupy consistency.
Serve with basmati rice. Sprinkle little roasted sesame seeds on top of the chicken (optional)!