CHICKEN TERIYAKI

IMG_7595IMG_7596 IMG_7597  IMG_7602IMG_7603  IMG_7618    IMG_7621IMG_7624IMG_7623IMG_7622IMG_7626IMG_7627IMG_7628IMG_7629IMG_7630CHICKEN TERIYAKI

This particular recipe is for chicken wings which are baked in the oven after marinating, but you can equally marinade either thighs or legs.  You can also use chicken breast fillets and fry them instead of baking them.  I got this recipe from the site http://allrecipes.com/Recipe/Teriyaki-Chicken-Wings/Detail.aspx?evt19=1&scale=6&ismetric=0

  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 2 tablespoons pineapple juice
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons minced fresh garlic
  • 1-1/2 teaspoons minced fresh ginger
  • 1-1/2 pounds chicken wings
  1. Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  2. Preheat an oven to 180C. Grease baking dishes, and set aside.
  3. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

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