Chicken Teriyaki Tori No Teriyaki Recipes

Steps:

• Wash and clean chicken, towel dry.
• Mix all sauce ingredients together.
• Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
• Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
• Or.
• Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
• Or.
• Pan-Fry: Heat about 2 tbsp oil in a 12" skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
• Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
• Remove lid, shake skillet to let remaining marinade evaporate.

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.