Looking for a recipe to add to your better takeout, well look no further, this #chicken teriyaki recipe is not only quick and easy, but so delicious and packed with a lot of flavours everyone is bound to love it.
1 1/2lb boneless skinless chicken thigs (breasy=t is fine also)
1/3cup teriyaki sauce
3tbsp dark soy sauce (unsalted)
3tbsp oyster sauce and hoisin sauce
1tbsp balsamivc vinegar or Chaoxing cooking wine
1/3cup honey
4tbsp ketchup (preferable banana ketchup)
2tsp sesame seed, black peper, onion powder, garlic powder, red chili flakes, sweet paprika
1tsp salt
1pinch fresh ginger (grated)
4clove garlic (minced)
2tsp cornstarch
6tbsp water
1/2 assorted bell peppers (sliced)
1cup oil for frying
1 onion (sliced)
Instructions
1
In a small bowl add all the dry seasoning except for the red pepper flakes. Mix and combine well.
Wash chicken thighs preferably with water and white vinegar, or water and lemon juice. Pat dry, and cut chicken into desired pieces, season chicken well with almost all of the dry seasoning mix, leaving about 1 /2 tsp for later. Add the cornstarch into chicken and using your hands, rub it into chicken pieces well. Set aside and on medium high heat, heat the oil and separate chicken pieces then drop into oil to fry, fry in batches if you need to fry about 3 minutes on each side, until you have a gold brown colour. In the meantime, in a bowl combine all the liquid, including the honey, water, grated ginger and remaining ½ tsp of dry seasoning, as well as the red chili flakes and 1 tsp sesame seed, mix well with a fork, until all the ingredients are mixed. Remove oil from pan leaving about 1 tbsp. sauté onions, bell peppers and mince garlic for about2 minutes! Add the liquid mixture and stir to mix well, bring to a low boil, once it is thick as desired, add chicken pieces stir to combine well, then turn the heat off. Use remaining sesame seeds as garnish.
