Classic Cơm Gà Teriyaki
Món truyền thống · Vietnamese-Japanese Fusion
A beloved Vietnamese-Japanese fusion dish featuring tender, pan-seared chicken glazed in a sweet and savory teriyaki sauce, served over fragrant jasmine rice with fresh garnishes.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs4 boneless, skinless
- Jasmine rice2 cups
- Soy sauce1/2 cup
- Mirin1/4 cup
- Sake1/4 cup
- Sugar2 tablespoons
- Garlic2 cloves, minced
- Ginger1 teaspoon, grated
- Vegetable oil2 tablespoons
- Green onions2, thinly sliced for garnish
- Toasted sesame seeds1 teaspoon for garnish
- Saltto taste
- Black pepperto taste
- Waterfor cooking rice
Các bước
- 1
Cook jasmine rice according to package directions.
- 2
While rice cooks, prepare the teriyaki sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Let it simmer for 5-7 minutes until slightly thickened.
- 3
Pat chicken thighs dry and season with salt and pepper.
- 4
Heat vegetable oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown and cooked through.
- 5
Reduce heat to low. Pour the prepared teriyaki sauce over the chicken in the skillet. Simmer for 2-3 minutes, turning the chicken to coat evenly in the glaze until it is thick and glossy.
- 6
Slice the glazed chicken thighs.
- 7
Serve the sliced teriyaki chicken over the cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds.
