Teriyaki chicken thighs

Teriyaki chicken thighs

4.2 103 rating

Prep. 20 min

Total 2 h 10 min

2 portions

Ingredients

piece fresh ginger peeled
5 g
soy sauce
30 g
honey
20 g
brown sugar
10 g
rice wine vinegar
15 g
chilli powder
⅛ tsp
sake
35 g
chicken thighs (approx. 180 g each), boneless with skin on
2
water plus extra to submerge bag
1850 g
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
30 g
cornflour
1 tsp
oil for frying
sesame seeds toasted
½ - 1 tbsp
spring onion/shallot trimmed and cut into slices diagonally
1
fresh long red chilli deseeded and cut into slices diagonally
½

Difficulty

easy

Nutrition per 1 portion

Sodium 1086.7 mg

Protein 30.3 g

Calories 2513.7 kJ / 598.5 kcal

Fat 46.2 g

Fibre 1.6 g

Saturated Fat 12 g

Carbohydrates 15.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sous Vide for Two 8 Recipes
Australia and New Zealand

You might also like...

Crumbed cutlets with cauliflower purée (Post-natal)

40min

Moroccan lamb burgers with harissa yoghurt dressing

1h 5min

Pork belly with noodles and chilli miso sauce (TM6)

4h 20min

Chinese five spice beef cheeks (Skinnymixers)

4h 25min

Sweet and sour pork ribs

35min

Kung Pao chicken

1h 30min

Beef cheek Bourguignon

5h 25min

Rare beef steak with herb garlic butter

2h 15min

Chinese pork with vegetables

1h 20min

Barbecued pork ribs

26h 15min

Katsu chicken with cauliflower rice and pickled salad (MEATER+®)

55min

Cider-brined pork chops with apple dressing

2h 20min