Chicken Teriyaki

Did I mention that My Expat Mommy is now into food business? A very small-time food business actually, just to satisfy my addiction to cooking! Hahaha! This blog had actually started it all, it was the time when the Expat Daddy and the girls were still based in the Philippines, and me being a homebody thought of doing something fun in the confines of our home. That's when I started to try out baking, unfortunately, till now, apart from the cookies and crinkles, I still am a struggling baker. But I can say, I am a better cook than baker. During those wee hours of the night, I spend so much time on the net and is always partial to recipe and food blogs. That's when I thought of making my own too! And from there, I needed people to sample my cooking... I mean my family can only take in enough food! hahaha! So from orders of cookies and crinkles, I decided to venture into food delivery. "Business" is doing good actually, and the best part of it is that I get to do what I love most and earn from it at the same time! :)
Just yesterday, we received an order for chicken Teriyaki among a lot of other dishes. Oh, was I so excited! My not so eventful day just turned exciting and the kitchen would again be abuzz. Let's see when I can post the recipes for the other items, but for now, let's have the Teriyaki first. Oh, the Fresh Lumpia will also be coming today as I will post that under our KCC Challenge for the month for a healthy birthday dish. :)

Ingredients:
6 pcs boneless chicken thighs and legs
spring onion, chopped (for garnish)
sesame seeds (for garnish)
cauliflower florets and carrot sticks (optional)
Marinade:
1" ginger, sliced
1/8 cup brown sugar
1/2 cup light soy sauce
1 cup water
2 tbs red vinegar (in the absence of mirin)
Sauce:
1/4 cup Japanese soy sauce
1tbs Japanese vinegar
2 tbs honey
1 tbs sesame oil
salt & sugar (to taste)


Method:
In a bowl combine all ingredients for the marinade and add in the chicken. Toss to ensure that marinade has fully coated all the chicken pieces. Cover and set aside, preferably in the refrigerator for at least 4 hours.
Cooking method may either be pan frying or turbo broiling. (I have used the turbo in this instance.) Lay the chicken pieces skin side down on the wire rack and cooked for 15 minutes. Then turn over the chicken and cook for another 15 minutes or until the chicken skin had turned crisp and brown.
Take out from the turbo broiler and chop to serving size slices. Transfer into a serving dish and set aside.
To cook the sauce, mix all sauce ingredients except the sesame oil and bring to a boil. Simmer for five minutes and add in chicken drippings from the turbo broiler (remember to strain it before adding into the sauce to remove any unwanted chunks of meat and marinade). Cook until desired consistency is achieved (Teriyaki sauce isn't really thick, so don't wait for that to happen). 
Adjust taste with salt and sugar. After 1-2 minutes, turn off the heat. Stir in the sesame oil.
Pour over the chopped chicken. Garnish with chopped spring onions and sesame seeds.
Serve with a siding of deep fried cauliflower florets and carrot sticks if desired (oh, this I truly recommend, the cauliflower is just superb!). Enjoy! 




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