This is my own version of cooking chicken teriyaki.
Teriyaki marinade sauce
12 Tablespoon (Kikoman)
London dry gin
3 Tablespoon (Lee Kum Kee)
Black pepper powder
In a bowl or any container place your chicken legs or any part of the chicken such as breast part or chicken wings. Make sure that you wash it properly with a bit of salt and rinse it with water.
1. Then you can start to marinate by sprinkling the garlic powder.
2. Next is the black pepper powder.
3. KIKOMAN TERIYAKI marinade.
4. Sesame oil, GIN and the squeezed lemon.
5. Lastly is the oyster sauce.
Then now you massage the chicken together with all the ingredients. Prepare a frying pan where to toast the sesame seeds, add to the marinated chicken and massage for another couple of minutes. Leave it for an hour or 30minutes, cook by grilling or simply just in the oven over 200 degrees C. If the chicken leg is that thick, cook at least 20 minutes each side. CHICKEN TERIYAKI is ready to serve.
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For all those Japanese cuisine fans, here is an excellent traditional chicken teriyaki recipe for you. The chef has divided the videos in 2 parts – Here she provides ingredient details and also shows how you can start preparing the chicken right from the scratch. Do not miss part 2 to see the final dish. Nice recipe, but a clear table top and neat presentation could have had a higher impact!
Chicken Teriyaki Part 1 – Introduction & Preparation Recipe Video