Bento Recipe: Teriyaki Chicken

This recipe will make enough pieces for 4 bento sets.

  • 270 grams / 9 1/2 oz. chicken thigh meat with skin on or off
  • 3 Tbs. sake
  • 2 Tbs. mirin
  • 3 Tbs. raw cane sugar, or honey
  • 3 Tbs. soy sauce
Spread the chicken meat out flat, and poke all over with the point of a knife or a fork, to allow the marinade to penetrate and to minimize shrinkage. Cut into bite sized pieces (for 90 g thighs that’s about 4 pieces per thigh.)
Mix together the other ingredients in a non-reactive container (glass is good). Put in the chicken and mix. Leave for a minimum of 10 minutes, or overnight.
To cook, heat up a non-stick frying pan. If you skinned the thighs, put in about 2 Tbs. of oil; if you’re cooking them with the skin, no added oil is needed.
Drain the chicken pieces out of the marinade and put them into the hot pan, skin side down. As the pan starts to sputter, put a lid on and lower the heat to medium. Leave for about 4 minutes.
Take the lid off, and spoon a little bit of the leftover marinade over the chicken. Turn over (no need to put the lid back) and cook for another 2-3 minutes, depending on how thick the pieces are. They are done when you stick a knife into the middle of a piece and the juice that runs out is clear. The chicken should be nicely caramelized on the outside when you’re done.
Take them out of the pan and let any excess oil drain off. At this point you can remove the skins if you left them on before and prefer no skin.
Let cool before packing into your bento box, or freezing.
You can defrost the chicken in a microwave, or in a dry pan with a lid on over low heat.

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