Today’s nom nom can’t get any easier. But just because this is “easy” by no means it isn’t delicious or won’t impress even your native Japanese guests. This is one dish that will help erase that fear of Japanese cooking. I promise.
See? That is all we need. Tissue on the background not included – only for wiping your lips later!
Ingredients:
- 300 g chicken thighs with skin, cut into bite size pieces
- 2 Tbsp cornstarch
- 2 Tbsp Japanese cooking rice wine (not on photo)
- salt
- pepper
- oil (I used olive oil)
- 4 Tbsp Kikkoman Soy Sauce
*
- 2 Tbsp fresh lemon juice * (I used 1/2 medium sized lemon)
- 2 Tbsp sugar *
Combine ingredients marked with * in a separate small bowl.
Procedure:
1. Marinate the chicken pieces with a dash of rice wine, salt and pepper. Se aside for at least 10 minutes.
Note: Don’t add too much salt as this recipe has soy sauce which is already salty. Also, it is ok to leave the chicken marinated longer than 10 minutes. No need to fret here. I do not want to be the cause of heart attacks.
2. Coat the marinated chicken pieces with cornstarch.
Now, this is another stress occuring task but there’s a get around to it!
- Get a plastic bag and place the cornstarch there. Drain the chicken pieces and put them in the plastic bag too. Right, where the cornstarch is.
- Close the bag and gently squeeze in the chicken pieces with your hand from outside the plastic so they are evenly coated with the cornstarch.
3. Place oil in shallow fry pan. When it’s hot, bring the fire to medium and fry the chicken pieces.
4. Continue frying until all the chicken sides have turned brown. The skin should be crisp for that added ooomph factor later.
5. When the chicken has been thoroughly fried all over, remove excess oil.
6. Pour the sauce on the browned chicken and mix well. Note that there isn’t much oil left just before I pour the sauce!
7. Serve with lettuce, cucumber or any side vegetable you like. My husband eats them off from the frying pan.
The tangy taste of lemon makes a delicious twist for this simple teriyaki recipe. It’s even a good variation for the usual fried chicken. Good served with rice, by itself, to place in lunch boxes or accompanied with beer – if you’re 21 years or older!
Dozo, meshi agare (Enjoy your meal)!
*****
UAE/Dubai residents can get various Japanese ingredients from the Japanese store, Dean’s Fujiya located near Lamcy Plaza in Bur Dubai. Telephone: 04-337-0401.
Finding Backroads 
Sounds delicious, and so so easy! I will definitely be trying this soon 🙂
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It IS easy..just make sure you use Kikkoman soy sauce, not Silver Swan (a Filipino soy sauce) as it tends to be too salty. :
BTW, is it OK for you to cook something with alcohol? This recipe (as most Japanese dishes) requires Rice wine 😦
But the spirit of alcohol, I believe, tends to evaporate when heated so it should be ok? I don’t know the taste without rice wine..you can tell me once you’ve tried cooking without one! 🙂
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so this is the reason why you didn’t allow me to come yesterday – i might consume all these!
drooling….
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This wasn’t in my kitchen yesterday! 🙂
But if you like, you just tell me. But I know you’re on a diet…hahaha
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Oh Grace, this looks so yummy! I will have to try this soon! Can you do the same with beef or pork?
.-= Maribeth´s last blog ..Maribeth?s Spaghetti Sauce =-.
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I did a little research to find out what can be used as a non-alcoholic substitute for rice wine and it’s white grape juice. The flavor probably won’t be exactly the same but I’ll make do with it for now. I can finally try to prepare some of the recipes you’ve posted.
Now, where to find Kikkoman soy sauce? 🙂
.-= CandyQ´s last blog ..flashback on Twitter =-.
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Thank you for a receipt Grace! To be honest I really like a view of the last picture where we can see the culmination of all hard work. Yam me.
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so i don’t actually need to use teriyaki sauce at all then? is teriyaki sauce even used by japanese lol!
I often order this at restaurants and its so tasty! Now i know it’s easy it’s going to be a hit at dinner and in the lunch box for the next day. yay!
I believe you can substitute the rice wine for something like schloer which is a sparkling grape juice and is non-alcoholic.
has anyone tried to evaporate the alcohol in the rice wine first, cooled it down and then use it in the marinade?
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I love teriyaki..this one is perfect for dinner..and it is good news that this one is so easy to prepare…
.-= adrienne´s last blog ..The Dangers The Public Health Care Option =-.
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I waist my lots of time and money in odering it from restaurant bot not now because I know how can I do this. And yes I will try it for today for dinner. Thanks!
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xeeet kalami!!! cge pag post pag mga recipes beh. mura na ning cooking lesson imong blog hehe. cge go kay mag awat ko luto2.. naay mga dessert?
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Interesting~ I got given a horde of fruit last week from a friend and decided to make juice out of it all – found some great juice recipes here if you’re interested
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