Good evening, dear friends 😀
Before I proceed with this recipe, I would like to explain why I often call my recipes “Easy” and “Yummy” (hehe, in case you are wondering how come my recipes are all that! 🙄 ). Well, I want to encourage those of you who are not used to cooking, or cooking the kind of recipes here to try my recipes……. and I bet that for those of you that did try my recipes, you would have indeed found them to be quite easy to follow, yes? 😆
The “Yummy” part comes in because to me, any homecooked food is always delicious, even if it is as simple as you lovingly frying two sunny side eggs for breakfast for your husband. 😉
Now, back to the Teriyaki Chicken – this was one of the dishes that I cooked for my Chinese New Year Reunion Dinner last month and it is another simple but really tasty chicken recipe that kids will love.
2 large whole chicken legs, deboned & with skin (you can use breast meat too, but kids usually find breast meat a bit dry) – washed and pat dry with paper kitchen towels
2 tbsps oyster sauce
2 tbsps soy sauce (Japanese type shoyu is better but the Chinese type will do, too)
1 tsp salt
2 tbsps mirin or rice wine or any wine
2 tbsps ginger juice
2 tbsps finely minced garlic (I pounded mine in a pestle & mortar)
1 tbsp sugar (brown sugar is better)
1 tsp cornstarch
1 tsp pepper
Other ingredients –
2 tbsps honey
2 tbsps butter & 2 tbsps cooking oil
1) Marinate chicken with the mentioned ingredients, and massage thoroughly for about 5 minutes. Set aside for about 2 hours. If don’t have the time to wait for this, then massage the chicken for 10 minutes.
2) In a non-stick pan, heat up the oil and butter.
3) Put in the 2 chicken legs, skin side down. After 2 minutes, lower heat to medium and cover the pan. Cook for about 3 more minutes this way.
4) Turn chicken gently to the other side, and cook covered for another 3 minutes.
5) Pour in the honey and make sure the chicken is well coated with it.
6) Turn off the fire, cover the pan again to let the chicken finish cooking. This way, the chicken will be tender and juicy inside.
7) Cut chicken into serving sizes when it is cool enough to handle (about 20 minutes later). After skimming some of the oil off the chicken juices, dribble some sauce over the chicken pieces and garnish accordingly.
Bon Appetit! 😀