Homemade Teriyaki Chicken

This is recipe is definitely a crowd pleaser! So if you want to impress your guests with a delish recipe which is extremely easy then this is for you! Most people think that teriyaki sauce is difficult to make, but I assure you its not! There are only 3 ingredients to teriyaki sauce, of course you can be more creative with the ingredients, but trust me these 3 ingredients are all you need!

I love pairing rochefort 10 and Leffe Brune both beers have a caramel-like flavor and will compliment the sweetness of the teriyaki sauce. Since it was winter when I cooked this dish, I chilled my beer on my balcony in the snow!












Ingredients:
- 4 chicken thighs with the bone cut out and your choice of having the skin on or not (ask your butcher or in Dutch we say "Poulier" which is our chicken butcher, to take the bone out)
- 1 large bowl of corn flour or plain flour
- 3 tbsp vegetable oil




Homemade Teriyaki Sauce:
You will need equal parts of kikkoman soya sauce and sugar and 1/2 parts water, this basically means that if I use 1 cup of soya sauce then I also use 1 cup of sugar and 1/2 part water. I used about a tea cup as my measurement. So, 1 teacup of both soya and sugar and half a teacup of water.

1 part Kikkoman soya sauce
1 part sugar
1/2 part water

Instructions:
Step 1: making the homemade teriyaki sauce
Add all the ingredients for the sauce in a pan on a medium heat. Stir the mixture until the sugar granules have completely dissolved. Once the granules have dissolved, turn off the heat and set the sauce aside. That's your japanese teriyaki sauce done! Piss easy right?!

The next time you make this sauce you can change the amounts of the ingredients as you wish. For example, if you would like a sweeter teriyaki sauce then add an extra tsp sugar at a time and taste (but be careful its hot!) or if you would like it saltier then add some more soya sauce. Alternatively, if the sauce is too strong then add a little bit of water to dilute the mixture. Just remember to taste and adjust the ingredients to your tastebuds.












Step 2: Preparing the chicken thighs

Add the cornstarch/cornflour into a deep plate and one at a time, cover the chicken thighs in the flour until completely covered. Then tap the chicken to get rid of the excess flour and set aside on another plate, repeat until all the thighs are covered.
















Step 3: Cooking them thighs!
Add the vegetable oil to a frying pan on medium to high heat. Once the oil is hot enough (you can tell when it starts to smoke just a little bit) add the chicken thighs and leave for about 10 -15 minutes until the thighs are golden brown then flip them over to cook the other side for another 8 minutes. The golden color that we want is displayed in the pic below.












After both sides of the chicken is cooked we then add the teriyaki sauce to the same pan as the chicken. We want to add enough sauce so that it covers half of the chicken from the bottom up.











Once the sauce is added, turn down the heat to the smallest heat setting and leave for 25 minutes.
NOTE: It is important to turn down the heat otherwise the sauce will burn!
After 25 minutes you wil notice that the sauce has been sucked up by the chicken and that the bottom part of the thigh has taken on a dark brown caramel color. This is the time to turn the chicken over for an additional 8 minutes and until you get this stick toffee color like in the picture below.














Step 4: Cut the chicken into strips













Then serve it with steamed white rice. But I prefer roast potatoes! Here is the recipe for those crispy and fluffy roast potatoes !!! I promise you! this will satisfy even the fusiest eaters and this dish really impresses folks! Serve it with a your favorite brown ale and you are set!