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Teriyaki Chicken Ramen

Steps Making Recipes Teriyaki Chicken Ramen using 14 ingredients and 10 steps

Teriyaki Chicken Ramen - - When you've got a passion for cooking and you spend a lot of time in your kitchen, then probably you have got a considerable amount of recipes on hand. Some cooks have an orderly organization system and a few do not. If you end up usually shuffling via mounds of recipes and never finding what you are on the lookout for, then you should do some organizing.

Teriyaki Chicken Ramen

You can have Teriyaki Chicken Ramen using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients cook Teriyaki Chicken Ramen

  1. You need 1 inch ginger (1 inch = 2.5 cm).
  2. You need 1/4 onion.
  3. Prepare 1 lb boneless chicken thigh with skin (1 lb = 454 g).
  4. You need kosher salt.
  5. Prepare 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. Prepare 1 tsp neutral flavor oil (vegetable, canola, etc) (for Step 10).
  9. You need Teriyaki Sauce:.
  10. You need 1 Tbsp sake.
  11. It's 1 Tbsp mirin.
  12. You need 1 Tbsp sugar.
  13. Prepare 2 Tbsp soy sauce.
  14. It's 2 Tbsp water.

Teriyaki Chicken Ramen step by step

  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..

Teriyaki Chicken Ramen - Thank you and good luck