Quick and Easy Teriyaki Chicken Leg Quarter

Teriyaki Chicken Leg Quarter
Teriyaki Chicken Leg Quarter

SHORT VERSION:

In a skillet, add Chicken Leg quarter (2), Soy sauce (3T), Rice wine (3T), Mirin (3T), and Water (6T), add sugar (optional, ~ 1t) to adjust sweetness, add ginger (optional) for extra flavor. Cover, cook over medium to low heat for 5 to 7 min on each side.

INTRO:

Teriyaki sauce is my go-to sauce whenever I want something sweet and savory. Although there is pre-bottled teriyaki sauce available in the supermarket, I still prefer to make my own sauce. I also like to cook (reduce) the sauce with the meat (dark meat chicken in particular) so sauce can penetrate into the meat instead of a “coating”. All these can be done ~ 10 min with almost on hand-on time. It’s so easy and delicious that I highly recommend you give it a try.

TIP:

Tip.1

Keep the heat low so the liquid are barely bubbling and keep an eye on the liquid level. Chicken can burn quickly if the sauce dried up. I almost burnt mine!

Tip.2

If after 10 min the sauce is still watery, open the lid and increase the heat to let the sauce thicken. But keep an eye on it when reducing the sauce.

Tip.3

Adjust the taste with sugar, salt, and/or water.

Going the extra mile (G.E.M)the small step (optional) that takes the dish to the next level.

GEM.1

Pan-fry the chicken leg quarter (skin side down) before adding sauce.

GEM.2

Add finely grated ginger to the sauce for extra flavor and aroma.

Cookware:

  1. Skillet or Pan (8 to 12”)
  2. Measuring spoon/cup.
  3. (optional) Grater, if adding ginger.

Ingredients

Teriyaki Chicken Leg Quarter
Chicken Leg Quarter

Protein:

  • Chicken Leg Quarter – 2

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon, C = Cup.

*note* relative ratio is more important the absolute amount.

  • Soy sauce – 3T
  • Mirin – 3T
  • Cooking wine (Sake) – 3T
  • Sugar ~ 1t to 1T
  • Water – 6T
  • (optional) Ginger ~ 1 t

Before Cooking:

Prep.1

(Optional G.E.M. step) Use a fine grater; grate ~ 1t of ginger.

Cooking Steps:

Teriyaki Chicken Leg Quarter - Cooking
Teriyaki Chicken Leg Quarter – Cooking

Cooking.1

Put skillet/pan on stove, turn heat on high, then add Chicken Leg quarter (2), Soy Sauce (3T), Rice Wine (3T), Mirin (3T), Water (6T), and (optional) finely grated ginger (1t). Cover, cook until liquid reach boil

(Optional G.E.M.1)

Before adding sauces, sear chicken leg quarter in the skillet, more skin side facing down, and sear for ~ 1 to 2 min.

Cooking.2

Once liquid (sauces) reaches a boil, turn heat to medium – low so it’s just barely bubbling. Taste for sweetness and saltiness, adjust to your liking. Continue to cook for ~ 5 min on each side.

Turn Heat off and its Ready to serve!

Teriyaki Chicken Leg Quarter

5.0 from 1 reviews
Quick and Easy Teriyaki Chicken Leg Quarter
Sweet and Savory Teriyaki sauce with tender juice Chicken. A simple and delicious dish in 10 mins! This is a Must-try Quick and Easy Chinese Recipe.
Author:
Cuisine: Chinese, Japanese, Asian
Recipe type: Quick and Easy, Teriyaki, pan-fry
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • • Chicken Leg Quarter – 2
  • • Soy sauce – 3T
  • • Mirin – 3T
  • • Cooking wine (Sake) – 3T
  • • Sugar ~ 1t to 1T
  • • Water – 6T
  • • (optional) Ginger ~ 1 t
Instructions
  1. (Optional ) Use a fine grater; grate ~ 1t of ginger.
  2. Put skillet/pan on stove, turn heat on high, then add Chicken Leg quarter (2), Soy Sauce (3T), Rice Wine (3T), Mirin (3T), and Water (6T). Cover, cook until liquid reach boil
  3. Before adding sauces, sear chicken leg quarter in the skillet, more skin side facing down, and sear for ~ 1 to 2 min.
  4. Once liquid (sauces) reaches a boil, turn heat to medium – low so it’s just barely bubbling. Taste for sweetness and saltiness, adjust to your liking. Continue to cook for ~ 5 min on each side.
Notes
Keep the heat low so the liquid are barely bubbling and keep an eye on the liquid level. Chicken can burn quickly if the sauce dried up.
If after 10 min the sauce is still watery, open the lid and increase the heat to let the sauce thicken. But keep an eye on it when reducing the sauce.
Adjust the taste with sugar, salt, and/or water.
Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.
Pan-fry the chicken leg quarter (skin side down) before adding sauce.
Add finely grated ginger to the sauce for extra flavor and aroma.

 

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