Chef Johns Chicken Teriyaki Recipes

TERIYAKI CHICKEN THIGHS | CHEF JOHN'S COOKING CLASS

Steps:

• Gently pound the meat several times by using the tip, back, and face of a knife respectively. (Pond the chicken with a knife to break the tendons, so the flavors easy to absorb.)
• In a mixing bowl, add chicken, salt, black pepper, sake, and egg yolk, mix well.
• On a plate, add corn starch, coat the chicken with corn starch evenly. (Shake off excessive corn starch, fry until golden over medium-low heat. It will scorch if the heat is too high. )
• In a large cooking pan over medium heat, bring enough oil to 250°F/120°C, then turn the heat to medium-low. Shake off excessive corn starch on the chicken, fry for 3-5 minutes until golden.
• Add Sake, mirin, and Teriyaki sauce. As soon as the chicken is evenly coated with the sauce, turn off the heat.
• Cut the chicken into small pieces, put it on a serving plate. Serve with broccoli, carrot, or any vegetable that you prefer, and rice.
• Enjoy!

CHEF JOHN'S QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
• Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
• Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
• Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

CHEF JOHN'S CHICKEN LETTUCE WRAPS

Steps:

• Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
• Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
• Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
• Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.