Wednesday, April 1, 2009

Teriyaki Chicken

Teriyaki sauce is very popular among not only Japanese but also non-Japanese. I am glad to see many kinds of Teriyaki sauce are available in regular American supermarkets. However, unfortunately, none of them pleases me. It is not right that garlic is in Teriyaki sauce. Moreover they are too sweet! It is very easy to make delicious homemade Teriyaki sauce without putting any chemical. The sauce can be good with grilled, broiled, backed, roasted and BBQ seafood, meats or vegetables. I personally like backed Chicken Teriyaki because it is extremely simple but yummy.
4 chicken legs
2 onion, sliced and separated into rings
3 tbsp olive oil

Teriyaki sauce:
4 tbsp soy sauce
4 tbsp sake (or mirin, which is sweet rice wine with a low alcohol content)
4 tbsp honey
2 tbsp ground fresh ginger

1. Preheat oven to 360 F degrees.
2. Prepare Teriyaki sauce. Place all of the ingredients for Teriyaki sauce except honey in a small bowel and mix well.
3. Spread the honey on the chicken legs. Place the chicken legs and onions in a backing pan and pour the Teriyaki sauce. Sprinkle the olive oil.
4. Bake in the preheat oven for about 40 to 50 minutes till the chickens are done and become brown.
5. Transfer the chicken legs and onion to serving plates.

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