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Teriyaki Chicken Ramen
Teriyaki Chicken Ramen

Before you jump to Teriyaki Chicken Ramen recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got benefit from reading it, now let’s go back to teriyaki chicken ramen recipe. To make teriyaki chicken ramen you only need 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Teriyaki Chicken Ramen:
  1. You need 1 inch ginger (1 inch = 2.5 cm)
  2. Use 1/4 onion
  3. Use 1 lb boneless chicken thigh with skin (1 lb = 454 g)
  4. You need kosher salt
  5. Prepare freshly ground black pepper
  6. Provide 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for Step 7)
  7. Take 2 Tbsp sake (for cooking)
  8. You need 1 tsp neutral flavor oil (vegetable, canola, etc) (for Step 10)
  9. Get Teriyaki Sauce:
  10. Use 1 Tbsp sake
  11. Prepare 1 Tbsp mirin
  12. Use 1 Tbsp sugar
  13. Provide 2 Tbsp soy sauce
  14. Provide 2 Tbsp water
Instructions to make Teriyaki Chicken Ramen:
  1. Gather all the ingredients. Grate ginger and transfer the grated ginger with juice in a large bowl. Grate the onion in the bowl.
  2. Add all the ingredients for teriyaki sauce in the bowl.
  3. Prick both sides of the chicken with fork so it absorbs more flavor. Cut the excess skin and fat and lightly season with salt and pepper.
  4. You can marinate the chicken for 30 minutes (optional). But, even if you do not marinate the chicken, it works fine too. The chicken teriyaki will still have wonderful flavor.
  5. Heat 1 Tbsp oil in a non-stick pan over medium heat. Remove marinade from the chicken as much as possible. This is important so the chicken gets nice sear mark and won't end up cooking in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one – it’s pretty neat tool to prevent from splatter especially you cook bacon and oily foods.
  6. When fat renders and skin is golden brown, flip the chicken and add sake. Quickly cover with the lid and steam cook the chicken over medium low heat for 8-10 minutes.
  7. Open the lid and transfer the chicken to a plate. Wipe off excess grease from the pan.
  8. Flip the chicken and now skin side is up. Pour the reserved sauce. Cook until the sauce is reduced about half, frequently spooning the sauce over the chicken. Once alcohol from sake and mirin evaporates, sugar crystalizes and the sauce gets thicken. Turn off the heat.
  9. Transfer the chicken to a cutting board and slice into a bite size pieces. Serve on a plate and drizzle the remaining sauce on top.
  10. For the noodle, cook ramen noodle as per instruction in the package, pour some remaining teriyaki sauce in the noodle, and mix well.

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