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tuftearsI tried making teriyaki chicken last night - for the sauce, I mixed black vinegar, OJ concentrate, some lemon juice, soy sauce, honey, powdered ginger, some chili garlic paste - but then I pan-fried it and it just wasn't as flavorful as I was hoping.
What I want to do is to make a really good teriyaki chicken, the kind they serve in restaurants. Not breaded chicken, per se. Could be baked, could be pan-seared, whatever! Do you have a good recipe for it? If so, share it with me, please!
What I want to do is to make a really good teriyaki chicken, the kind they serve in restaurants. Not breaded chicken, per se. Could be baked, could be pan-seared, whatever! Do you have a good recipe for it? If so, share it with me, please!
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Date: 2010-09-20 06:40 pm (UTC)no subject
Date: 2010-09-20 08:09 pm (UTC)Teppan is just cooking on a flat grill (or in my case, a flat griddle or usually a wok if I'm lazy; I'd love to have a real teppan but my kitchen has no room for that). Veryvery hot, using a little olive oil, a little rice-wine vinegar. Much like stir-fry. Let it sear, pry it free quickly, flip/stir/flip. Add some minced garlic and mushrooms if I'm in the mood for that.
Just before it's done, drench in teriyaki, stir/flip a few more times, serve over rice and aside veggies. Nothing really special or fancy at all, sorrysorry...
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Date: 2010-09-20 08:30 pm (UTC)Non-intuitive, but....
Date: 2010-09-20 10:30 pm (UTC)1) cube and marinade chicken with garlic and soy in a container overnight. You stir fry this until it's nearly done.
2) -then-, as Tug says, add sauce and toss at the last minute. If you overcook the sauce, it kinda denatures. Think about the frozen kits you get at Price Club -- they make you toss in the sauce at the last minute, too!
-Trav
Re: Non-intuitive, but....
Date: 2010-09-20 10:37 pm (UTC)