Chicken Teriyaki

A lot of chicken I am making a lot of Chicken these days but what else is there to cook? No one eats beef in my home unless it is a burger.

Today I will tell you all how to make Halal Chicken Teriyaki.

I bought a pineapple thinking that I will plate it in that but the DAMN PINEAPPLE was unripe and bitter on the inside.

INGREDIENTS:

500 grams on chicken thigh with skin on

1 tablespoon canola oil

¾ cup soy sauce

¼ cup packed brown sugar

¼ cup honey

¼ cup apple juice

2 tablespoons sesame seeds

1 teaspoon minced ginger

1 teaspoon minced garlic

1 tablespoon sesame oil

salt and pepper per taste for the chicken

The skin on the chicken is important because it will consume the teriyaki sauce and keep the meat juice. If you cannot find it skin on then you can use it otherwise.

Sprinkle some salt and pepper over the chicken.

Add one tablespoon of canola oil in a frying pan and fry the chicken skin side first until its crisp golden brown. Flip it and fry the other side as well for 3-5 minutes.

Take out the chicken and place it on a cutting slab. Let it cool down for a while and then when it is cold enough cut it into slices without burning your hands. 

Be patient in life and also in the kitchen no matter how difficult or warm it is.

Let's prepare the sauce now.

Add one tablespoon of sesame oil in a frying pan on low heat.

Add minced ginger and garlic and fry until fragrant.

Add the soy sauce now.

After you add the soy sauce you add brown sugar and let it melt and mix with the sauce.

Then add honey and apple juice.

REMEMBER - DON'T TURN UP THE HEAT or the sauce will evaporate and dry.

Add the sesame seeds.

Now quickly add the cooked chicken and let it cook until the sauce has reached your desired thick consistency.

You can eat them with noodles but trust be they taste best with steamed white rice. Chicken Teriyaki is ready and let me plate it up for ya'll.