Teriyaki Chicken

Ingredients

  • 6 chicken thighs (bone in with skin)
  • 4 garlic cloves (crushed)
  • 1 slice ginger
  • 1 ½ Tbsp cornstarch mixed with 2 Tbsp water
  • 4 Tbsp soy sauce
  • 4 Tbsp cooking rice wine
  • 4 Tbsp cooking sake
  • ¼ Tsp sesame oil
  • 2 Tbsp white sugar
  • Sesame seeds for garnish (optional)
Serves:

2-4 servings

Total Time:

30 minutes

Method

  1. In a mixing bowl combine the soy sauce, rice wine, sesame oil, sake and sugar. Marinate the chicken thighs with the sauce for 20 minutes
  2. On the pressure cooker control panel, turn the menu knob until you reach the “Fry” function and press start
  3. Pour the marinade into the pot (without the chicken). Add the garlic and ginger
  4. Allow the sauce mixture to come to a boil for 30 seconds in order to vaporise the alcohol content in the sauce
  5. Cancel the “Fry” function and then add in the chicken pieces skin side up
  6. Place the lid on the pressure cooker
  7. Turn the menu knob until you reach the “Meat” function. Using the +/- buttons, adjust the time to 6 minutes
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
  10. Let the pressure cooker naturally release on its own for 10 minutes
  11. Press the pressure release button to get rid of any excess pressure and then open the lid
  12. Set the chicken pieces aside and remove the ginger and garlic cloves
  13. Place the pressure cooker back on the “Fry” function. Mix the cornstarch with water and mix it into the sauce 1/3 at a time until the sauce has reach desired thickness
  14. Remove the sauce and place the chicken pieces back into the pot skin side down. Fry for a couple minutes until the skin starts to brown
  15. Brush the sauce over the chicken and sprinkle with sesame seeds if desired
  16. Serve with rice and enjoy!
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