We’re talking Teriyaki Chicken in the CI Kitchen today with guest chef, Anita Dukeman.
History of Teriyaki Chicken
Japan created the word and the idea, but Seattle created the teriyaki most of us know and love.
What’s the difference? (Japan, light sauce that’s brushed on; Seattle, a heavy and sweet sauce)
Who started the Seattle teriyaki craze and why that’s changing in 2019? Toshi Kasahara created the Seattle teriyaki craze back in 1976 when he started Toshi’s Teriyaki Grill.
Join Anita on Saturday, March 16th from 11:30 a.m. to 1:00 p.m. at the Arthur Public Library, 225 S Walnut Street in Arthur, as we take a culinary trip to Hawaii!
During this teen-favorite cooking class, teens will learn essential kitchen skills as they prepare Crunchy Hawaiian Chicken Wraps, Tropical Smoothies, and a Hawaiian Fruit platter.
This class is designed specifically for teens, grades 6th through 10th. The class is limited to 10 teens, and there is no cost to attend.
Learn more HERE.
Call the Arthur library at 543-2037 to register your teen.
Baked Teriyaki Chicken
For the Teriyaki Chicken
2 Tablespoons cornstarch
2 Tablespoons cold water
1/4 -1/2 cup white sugar
1/4 cup firmly packed brown sugar
1 cup low sodium soy sauce
1/2 cup cider vinegar 2-3 cloves garlic, minced or 3/4 teaspoon garlic powder
1 teaspoon ground ginger or 1 Tablespoon fresh ginger, minced
1/2 teaspoon ground black pepper
12 skinless chicken thighs
For the Topping 2 Tablespoons toasted sesame seeds
1 Tablespoon minced green onion (both white and green parts)
1 teaspoon red chili flakes
zest of 1 orange
PREHEAT oven to 375 degrees F.
In a small saucepan, COMBINE cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper. COOK on low, stirring frequently, until the sauce begins to thicken and bubble.
ADD chicken and cooled sauce to a covered bowl (or Ziploc bag) and MARINATE chicken in the sauce for at least one hour before cooking.
PLACE chicken pieces in a foil-lined 9 x 1-inch baking dish. POUR half of the sauce evenly over the chicken. TURN pieces over and POUR remaining sauce evenly over the chicken.
BAKE for 20 minutes, basting every 10 minutes. TURN pieces over. BAKE for an additional 20 minutes, basting with sauce every 10 minutes. Before serving, TOP with sesame seed mixture.
While chicken is baking, PREPARE the topping. COMBINE all the topping ingredients in a small bowl. MIX to combine.
This chicken can easily be cooked on a grilled.