Shoyu Chicken With Teri Glaze Recipes

Steps:

• Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Steps:

• Combine soy sauce, orange juice, mirin, brown sugar, garlic, ginger and 1/2 cup water in a large skillet, and blend well. Add the cilantro and five-spice powder. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.
• Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste. Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
• Brush the chicken with the glaze. Garnish with green onions and bean sprouts.