Easiest Way to Recipe Appetizing Teriyaki Chicken Ramen

Without fail making ultimate Teriyaki Chicken Ramen easy, yummy, practical.

Good Evening every body, at this time you get present recipe Teriyaki Chicken Ramen with 14 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Teriyaki Chicken Ramen.

Ingredients for Teriyaki Chicken Ramen

1. Needed 1 inch : ginger (1 inch = 2.5 cm).

2. Prepare 1/4 : onion.

3. Needed 1 lb : boneless chicken thigh with skin (1 lb = 454 g).

4. Needed : kosher salt.

5. Needed : freshly ground black pepper.

6. Prepare 1 Tbsp : neutral flavor oil (vegetable, canola, etc) (for Step 7).

7. Prepare 2 Tbsp : sake (for cooking).

8. Needed 1 tsp : neutral flavor oil (vegetable, canola, etc) (for Step 10).

9. Prepare : Teriyaki Sauce:.

10. Needed 1 Tbsp : sake.

11. Prepare 1 Tbsp : mirin.

12. Needed 1 Tbsp : sugar.

13. Prepare 2 Tbsp : soy sauce.

14. Needed 2 Tbsp : water.

If all ingredients Teriyaki Chicken Ramen it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Teriyaki Chicken Ramen

1. Gather all the ingredients. Grate ginger and transfer the grated ginger with juice in a large bowl. Grate the onion in the bowl..

2. Add all the ingredients for teriyaki sauce in the bowl..

3. Prick both sides of the chicken with fork so it absorbs more flavor. Cut the excess skin and fat and lightly season with salt and pepper..

4. You can marinate the chicken for 30 minutes (optional). But, even if you do not marinate the chicken, it works fine too. The chicken teriyaki will still have wonderful flavor..

5. Heat 1 Tbsp oil in a non-stick pan over medium heat. Remove marinade from the chicken as much as possible. This is important so the chicken gets nice sear mark and won't end up cooking in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one – it’s pretty neat tool to prevent from splatter especially you cook bacon and oily foods..

6. When fat renders and skin is golden brown, flip the chicken and add sake. Quickly cover with the lid and steam cook the chicken over medium low heat for 8-10 minutes..

7. Open the lid and transfer the chicken to a plate. Wipe off excess grease from the pan..

8. Flip the chicken and now skin side is up. Pour the reserved sauce. Cook until the sauce is reduced about half, frequently spooning the sauce over the chicken. Once alcohol from sake and mirin evaporates, sugar crystalizes and the sauce gets thicken. Turn off the heat..

9. Transfer the chicken to a cutting board and slice into a bite size pieces. Serve on a plate and drizzle the remaining sauce on top..

10. For the noodle, cook ramen noodle as per instruction in the package, pour some remaining teriyaki sauce in the noodle, and mix well..

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