RTE Guide recipe feature Fiona Uyema
You can find this chicken teriyaki recipe along with other Japanese recipes in this week#s RTE Guide magazine.
Serves 2
Ingredients:
4 chicken legs or thighs
For the sauce
4 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 teaspoon sugar
2 tablespoons water
Instructions:
- Mix all the ingredients for the sauce in a large bowl. Marinate the chicken pieces in the sauce for at least 30 minutes. If you have time leave them in the fridge to marinate for a few hours.
- Mix all the ingredients for the sauce in a large bowl. Marinate the chicken pieces in the sauce for at least 30 minutes. If you have time leave them in the fridge to marinate for a few hours.
- Remove from the fridge at least 15 minutes before putting them in a preheated oven set to 180 degrees Celsius.
- Cook for about 45 minutes or until cooked through. While cooking pour the sauce over the chicken pieces 2 to 3 times to ensure the sauce is fully absorbed into the meat.
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