Mall Teriyaki Chicken Recipes

MALL CHICKEN TERIYAKI

Steps:

• Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
• Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
• Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

MALL TERIYAKI CHICKEN

Steps:

• Marinade:.
• Slice the chicken into 2 inch slices.
• Place chicken in a stand up mixer bowl.
• Add the water, soy sauce, wine, garlic powder, baking soda, pepper and oil.
• With the dough attachment, mix on low for about 30 minutes.
• Place the chicken in the fridge to marinade over night.
• Brown Sauce:.
• In a saucepan, mix together chicken stock, teriyaki sauce, soy sauce, garlic, ginger, brown sugar, cornstarch.
• Cook sauce over high heat while constantly stirring.
• The sauce should thicken slightly only - when a spoon placed in the sauce, it coats the back of the spoon.
• Strain out the garlic and ginger.
• Cooking the Chicken:.
• With a skillet on medium - high heat add 2 tablespoons of oil.
• Once the oil is hot, add the chicken in one even layer, do not move the chicken around.
• Cook for 3-4 minutes, then take a large spatula and flip the chicken and cook for another 3-4 minutes.
• Add half of the sauce to chicken and mix well.
• Serve hot with side of your choice (we like white rice) and the remaining sauce.

MALL TERIYAKI CHICKEN

Steps:

• Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
• Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
• Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

TERIYAKI CHICKEN

Steps:

• Cut chicken into bite-sized pieces.
• Pour enough marinade to coat chicken and mix together.
• Refrigerate at least 20 minutes.
• (To retain moisture during high temperature cooking.) You can refrigerate over night before cooking.
• Heat a heavy wok or skillet and drizzle oil down sides and coat bottom.
• It is important to have sufficent oil so the meat doesn't stick to the pan.
• Excess will drain off.
• Allow it to heat until it is slightly smoking.
• Keep heat high and cook small batches of one cup or less of chicken pieces at a time.
• Allow pan to heat for a few seconds between batches.
• Cook each batch until barely done.
• Chicken should be"blackened" if your heat is high enough.
• When all chicken is cooked return it all to the pan and make sure it is completely done.
• Dip out the chicken, leaving the excess oil in the pan and quickly stir-fry the onion and add it to the chicken.
• Salt and pepper to taste.
• Serve with fried rice and eggrolls, if desired.