Ingredients

The following ingredients have 4 Servings
  • 2 ½ to 3 pounds boneless skinless chicken thighs
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sherry wine
  • 1 egg yolk
  • 3 finely minced garlic cloves
  • ¼ cup corn starch
  • 3 tablespoons peanut oil
  • 1 cup teriyaki sauce
  • salt and pepper to taste

Instruction

  • Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
  • Next, thoroughly mix in the corn starch until combined.
  • Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
  • Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
  • Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
  • Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.