Tender and Glossy Teriyaki Chicken Thigh Steak
Special Home-Cooked Meal: Teriyaki Chicken Thigh Steak Recipe (Utilizing Soy Sauce Braising Sauce)
Create a wonderful steak with fresh chicken thighs, a great find at the supermarket! This dish features chicken thighs grilled to perfection – crispy on the outside, juicy on the inside, all coated in a sweet and savory teriyaki sauce that everyone, young and old, will love. You can enjoy a hearty meal with just the generous portion of chicken thighs and basic ingredients you likely have at home. We’ve added a special tip to mimic the flavor of baked chicken without using an oven. If you’re looking to reduce your intake of greasy foods, this healthy yet delicious chicken thigh steak recipe is highly recommended. Discover the recipe now!
Main Ingredients- Chicken Thigh Meat (Drumettes) 1 pack (4 pieces)
- Pear 1/4 (or pear juice)
- Cooking Syrup (or Oligosaccharide) 2 Tbsp
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
Rinse the chicken thigh meat under running water. Using a knife, carefully separate the meat from the bone, then spread the meat out as much as possible. This allows the sauce to penetrate evenly, resulting in a more flavorful dish. (Don’t worry if it’s your first time trying this!)
Step 2
Sprinkle salt and pepper evenly on both sides of the prepared chicken thigh meat for seasoning. Letting it marinate briefly will make the meat more tender.
Step 3
Peel and slice the onion into 1cm thick strips. For an extra touch, you can score the onion like a grid and then slice into the sides to create smaller pieces, allowing the sauce to penetrate better and enhance the flavor. (Tip: Thickly sliced onions are also fine.)
Step 4
Remove the tough ends of the button mushrooms and cut them into quarters or bite-sized pieces. Slice the zucchini into similar sizes. Finely chop the Cheongyang pepper if you prefer a spicy kick. (Optional) If using dried shiitake mushrooms, soak them in lukewarm water until softened, then slice them.
Step 5
Peel the pear and thinly slice it using a peeler or knife. If the slices are too thick, the sauce might not penetrate well. (Using pear juice is also an option.)
Step 6
Heat a little oil in a pan over medium heat. Place the prepared chicken thigh meat in the pan and sear until golden brown on both sides. A nicely browned exterior makes the dish visually appealing and delicious.
Step 7
Once the chicken is partially cooked, move it to one side of the pan or transfer it to a plate temporarily. (Be careful not to overcook, as this can lead to loss of juices.)
Step 8
In the same pan, combine 3 Tbsp soy sauce, 1/2 cup water, an adequate amount of cooking syrup (or oligosaccharide), and 1 Tbsp minced garlic to make the sauce. (For a richer flavor, you can optionally add 1.5 servings of hamburger steak sauce.)
Step 9
Once the sauce begins to bubble, add all the prepared vegetables (onions, mushrooms, zucchini, Cheongyang pepper, rehydrated shiitake mushrooms) and the pear slices. Let them simmer together. The vegetables will release their sweetness and aroma, making the sauce even more delicious.
Step 10
When the vegetables are somewhat tender, return the chicken thigh meat to the pan. Make cuts in the thicker parts of the chicken meat with scissors to ensure the sauce penetrates deeply. Repeatedly spoon the sauce over the chicken while simmering over medium-low heat until the chicken is well-coated and glossy.
