Chicken Teriyaki (Tori No Teriyaki)
January 20, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Asian, Japanese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Romantic Dinner, Summer, Valentine's Day, Winter, Grill (Electric), Grilling (Outdoor), Oven Bake, Stove Top, Special Cooking, Wok/Stir-Fry, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Air Fryer more
"This is one of my favourite oriental dishes, I tried different recipes for this and all were way too salty. so from playing around with various recipes, I came up with this one and loved it."
- Serving Size: 1 (241.1 g)
- Calories 396.4
- Total Fat - 16.1 g
- Saturated Fat - 4.3 g
- Cholesterol - 244.9 mg
- Sodium - 2286.1 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 0.3 g
- Sugars - 7.9 g
- Protein - 45.9 g
- Calcium - 27.7 mg
- Iron - 2.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a large freezer bag.
Add chicken pieces and marinate for 4 hours in refrigerator.
To Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce
Or To Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Or To Pan-Fry: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces and cook until light brown, turn to other side and do the same.
Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes until it starts to bubble.
Remove lid, stir in the cornstarch and water mixture and shake skillet to let remaining marinade thicken a bit.
Or in Actifry: Remove chicken pieces from marinade and drop into actifry; reserve marinade.
Cook for 15 minutes.
Mix together the corn starch and water and add to reserved marinade.
Pour into actifry and cook for another 3 minutes.
Tips & Variations
No special items needed.