Chinese
Rice and Congee - teriyaki-chicken-yoshinoya-copycat.md
Teriyaki Chicken (Yoshinoya Copycat)
Chef's Menu Description
A delicious and authentic rice and congee recipe for Teriyaki Chicken (Yoshinoya Copycat), prepared with traditional seasonings and techniques.
Ingredients
- • 4 pieces boneless skin-on chicken thighs ((or bone-in skin-on thighs, or boneless skinless thighs))
- • 1/4 cup Shaoxing wine ((or dry sherry))
- • Salt
- • 1/4 cup Shaoxing wine ((or dry sherry))
- • 3 tablespoons soy sauce
- • 2 tablespoons brown sugar ((or regular sugar) (*Footnote 1))
- • 1/3 cup water (, divided)
- • 1 teaspoon cornflour
- • 1 teaspoon peanut oil ((or vegetable oil))
- • 1 tablespoon minced ginger
- • 3 cloves garlic (, minced)
- • 2 spring onions (, chopped, white and green parts separated)
- • Steamed rice ((highly recommend))
- • Steamed or blanched assorted veggies ((such as broccoli, cauliflower, and/or carrots) (optional))
Preparation Steps
1
Phase 1
Remove excess fat from the chicken thighs. If you’re using bone-in chicken thighs, remove the bones using a knife. You don’t need to remove the bones if using the oven baking method.
2
Phase 2
Use the back of your knife (or a meat hammer) to pound the thicker part of the thigh, so the thigh will be cooked more evenly.