Easy Teriyaki Chicken Baked:
Going back to the sad looking chicken drumsticks – I racked my brain hard and long about what could transform them magically into something that would wow my kids at the dinner time. I could dip the chicken in batter and deep fry them, that would make everyone instantly happy. But we had transgressed so many times from the healthy routine in the previous week, which was my elder daughter’s birthday week, that I did not dare go for deep frying.
I could just spice them up with tikka/BBQ spice mix and grill them for a hot and juicy chicken meal but then we just had that last a few days back and I knew no one would be enthusiastic about the idea so soon again. Finally my heart and brain counselled and agreed upon some baked chicken, coated in a glossy glaze of lip-smacking-good teriyaki sauce.
This delicious sauce of Japanese origin is known for its lustre created by the sugar content and depth of flavour that comes from soy sauce and mirin (rice wine).It complements all meats wonderfully but I love it especially with seafood and chicken, hence the idea for Easy Chicken Teriyaki.
If you can’t find mirin where you live, or want to create a nonalcoholic version of the sauce, substitute mirin with white vinegar mixed with a little sugar, as I have done in this recipe. Adding a little pineapple or orange juice improves the flavour and shine in my experience.
This Easy Chicken Teriyaki Bake, cooked with homemade teriyaki sauce will make a heartwarming, crowd pleasing meal with the least fuss possible. It can be easily made in bulk for a bigger gathering too. If you don’t have an oven to bake, cook the meat with marinade in a pan over stove and then pour the sauce over it and toss till all pieces are coated.
Being a mom is definitely the most difficult job on the planet but watching them enjoy a meal heartily is the most rewarding feeling in the world too!
1/2 cup low sodium soy sauce
1/4 cup white vinegar
1/2 cup pineapple or orange juice
3 teaspoons brown sugar
4 cloves garlic, finely chopped
1 inch piece ginger, finely chopped
1 teaspoon black pepper
salt to taste
1 tablespoon corn flour
1 tablespoon olive oil or butter
1 tablespoon sesame seeds
This Is What You Do:
Preheat oven at 200 degrees C.
Add chicken, along with marinade to a lightly greased oven proof dish. Cover the dish with foil paper and cook for 40-45 minutes or till the chicken is really tender (depending on the thickness of pieces or whether they are with or without bones).
Meanwhile mix the remaining soy sauce, vinegar, pineapple juice, brown sugar, black pepper, ginger and garlic in a small saucepan.
Dilute corn flour with 1/2 cup water, add to the sauce pan. Cook on medium heat, stirring briskly till the sauce begins to thicken up and becomes glossy.
Pour the sauce over baked chicken to coat the pieces completely. Return to oven, bake uncovered for another 8-10 minutes or place under the broiler for 2-3 minutes for the chicken to get slightly charred on top.
Sprinkle sesame seeds and serve hot with your favourite salad greens.
-remember soy sauce is already salty, be careful adding extra salt.
-the baking time will vary according to the size of chicken pieces and choice of cut.
Bake strips and smaller pieces for only 20-25 minutes, breast fillet for 30-35 minutes.
-baking chicken with marinade and covered with foil sheet, helps keep it moist and juicy.