I always ordered Teriyaki Chicken when we would eat off base, but after our five year tour in Okinawa was over I had to learn to make it myself. Teriyaki sauce from the bottle never tasted the same.
I do believe this recipe is about as close as I could get to our favorite Japanese restaurants.
Teriyaki Chicken
1 (3 pound) legs and thighs
3/4 cup sugar
3/4 cup soy sauce
1 TBSP grated fresh ginger
2 cloves garlic, minced
Rinse chicken, and pat dry with paper towels.
Place chicken cut side down in a 9x13 inch baking dish,
sprayed with non-stick spray.
sprayed with non-stick spray.
In a medium
mixing bowl, combine sugar, soy sauce, grated ginger and garlic.
Mix
well, and pour mixture over chicken. Cover and refrigerate for at least 3
hours.
Preheat oven to 350*
(I felt like this was too much liquid, so I removed half of it at this point)
Bake chicken
uncovered in the preheated oven for 1 hour, basting frequently.
Test for doneness, making sure there is no pink left in the meat.
Test for doneness, making sure there is no pink left in the meat.
And that's it folks...tastes just as delicious as our favorite Japanese restaurants!
Ring the dinner bell, supper is on the table!
recipe adapted from allrecipes.com
Very nice recipe and it looks good on the photo!
ReplyDeleteOh I love this type of chicken, I too was stationed on Okinawa (Kadena AB) for 2 yrs and I miss the food there so much.
ReplyDeleteWhat a lovely Okinawa-inspired memory to turn into a recipe — the three-hour marinade in sugar, soy, ginger and garlic sounds like it would give the legs and thighs real depth. I also found your note about removing half the liquid before baking very helpful, as it should keep the chicken from swimming while still leaving plenty for basting. Baking for an hour and checking that no pink remains is clear, reassuring advice. Thank you for sharing a version that tastes like your favourite Japanese restaurants at home.
ReplyDelete