The first time we tasted Chicken Teriyaki was during our US trip. It’s a Japanese dish with soy sauce and sugar as its base. Ever since wereturnedfrom our trip, I have been making it often and its one of D’s favourites. All you adventurous people, looking for a change, can try your hand at it. 🙂 The prominent taste of this dish is sweetness. Chicken Teriyaki is one easy to make dish as it doesn’t require any stirring or frying. The original recipe was taken from Allrecipes and is a baked version. I added my own twists to it. This goes really well with fried rice.
- 1 kg Chicken
- 1/2 cup Sugar
- 1/2 cup Soy sauce
- 1/4 cup Vinegar
- 1 clove Garlic cloves , minced
- 1 tablespoon Ginger paste
- 1 teaspoon Chilli powder
- 1 tablespoon Cornflour
- 1 tablespoon Water
- Mix the cornflour in water and keep aside.
- Mix the chicken with all the ingredients except the cornflour mix.
- You can pressure cook like I did or put all in a pan and cook till the chicken is well cooked.
- No need to add water.
- Boil the gravy, add the cornflour mixture and stir well till it thickens.
- Transfer to a serving plate and garnish with chopped spring onions.