Photograph of the finished Gà nướng Teriyaki

Vietnam · Gà nướng xốt teriyaki

Gà nướng Teriyaki

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.6 kg
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Cooking sake Cooking sake 100 ml
  • Photograph of Sugar Sugar 88 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer soy sauce with mirin, sake, sugar, and sliced ginger for 8 minutes until the sauce thickens.
  2. 2 Marinate the boneless chicken thighs with one-third of the sauce for 30 minutes.
  3. 3 Pan-fry skin-side down for 5 minutes to render the fat and achieve a golden, crispy finish.
  4. 4 Pressing the skin surface first allows the subcutaneous fat to drain away, preventing the skin from becoming thick and saggy.
  5. 5 Bake at 200 degrees for 15 minutes, then brush with sauce three times, with a 4-minute interval between each brushful.
  6. 6 Spread three coats of sauce until it's thick and glossy like glaze, then sprinkle with sesame seeds and chopped scallions.

With an appliance

  • Air fryer 40 min

    Replace step 5: steam in a hot air pot at 190 degrees for 14 minutes, brushing with sauce at minutes 6, 10, and 13.

  • Charcoal grill 40 min

    Grill for 12 minutes, flipping every 3 minutes; teriyaki sauce burns quickly, so only brush it on during the last 4 minutes.

Start cooking