Martin Yan - CHICKEN TERIYAKI

CHICKEN TERIYAKI

Makes: 4 - 6 servings

Ingredients:

1/3 cup soy sauce
1/3 cup Japanese rice wine (saké)
1/4 cup sweet cooking rice wine (mirin)
1 tablespoon sugar
1 teaspoon minced garlic
2 teaspoon minced ginger
1-1/2 pounds boneless chicken
1 tablespoons white sesame seeds
1 tablespoon cornstarch mixed with 2 teaspoons water
Sliced green onion for garnish

Getting Ready:

Place soy sauce, saké. mirin, and sugar in a small pan. Bring slowly to a simmer over low heat; simmer for 5 minutes. Remove from heat; stir in garlic and ginger and let mixture cool.
Place chicken in a shallow bowl. Pour half of sauce over chicken; reserve remaining sauce. Cover and refrigerate chicken for 2 hours, turning occasionally.
Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.

Cooking:

Lift chicken from marinade. Arrange chicken, skin side down, on a lightly oiled grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, basting with marinade and turning frequently, until meat is no longer pink, 25 to 30 minutes.
In a small pan, heat reserved sauce to simmering. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly.
Place chicken on a platter and pour sauce over. Sprinkle with sesame seeds and green onion.