Teriyaki Chicken Big Mac
Teriyaki Chicken Big Mac

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, teriyaki chicken big mac. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Teriyaki Chicken Big Mac is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Teriyaki Chicken Big Mac is something that I have loved my entire life.

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To get started with this recipe, we have to prepare a few components. You can cook teriyaki chicken big mac using 31 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Teriyaki Chicken Big Mac:
  1. Take Sauce:
  2. Take 1/2 Cup Tomato Ketchup,
  3. Make ready Wasabi, 1 TBSP Adjust To Preference
  4. Make ready 2 TBSP Soy Sauce,
  5. Prepare Teriyaki Sauce:
  6. Make ready 6 TBSP Sake,
  7. Take 6 TBSP Mirin,
  8. Prepare 3 TBSP Light Muscovado Sugar,
  9. Prepare 6 TBSP Soy Sauce,
  10. Prepare Teriyaki Glaze:
  11. Prepare Slurry, Cornstarch 1/4 TSP + Water 1/2 TSP
  12. Get Teriyaki Sauce, 1/2 Recipe
  13. Take 1/4 Inch Ginger Grated,
  14. Make ready 1 Clove Garlic Frated,
  15. Prepare Chicken Patties:
  16. Make ready 1/2 Inch Ginger,
  17. Prepare 250 g Chicken Breast Skinless Boneless,
  18. Prepare 250 g Chicken Thigh Skinless Boneless,
  19. Get 1 TSP Worcestershire Sauce,
  20. Prepare 3 TBSP Teriyaki Sauce,
  21. Prepare 3 TBSP Panko Japanese Bread Crumb,
  22. Prepare 3 TBSP Cornstarch,
  23. Make ready 1 Egg Lightly Beaten,
  24. Take Pinch Sea Salt,
  25. Get Pinch Black Pepper,
  26. Take Sesame Oil, For Cooking
  27. Prepare Pinch Nori Flakes,
  28. Prepare Burgers:
  29. Prepare 4 Pineapple Fresh Cored And Sliced Into Rings / Canned,
  30. Make ready 4 Big Mac Style Burger Buns,
  31. Take Onion Jam, 1 Recipe

Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your dinner routine. Although the name "Teriyaki" is relatively recent nomenclature, the practice of cooking meat and fish in a mixture of soy sauce and sugar has a long history going back hundreds of years. Historical names for teriyaki include: Amakarayaki (甘辛焼き, sweet and salty. How to make teriyaki chicken with skinless chicken breasts poached in homemade teriyaki sauce, served with toasted sesame seeds.

Instructions to make Teriyaki Chicken Big Mac:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the big mac style burger buns recipe.
  2. Pls visit: https://www.fatdough.sg/single-post/2019/09/02/Onion-Jam for the onion jam recipe.
  3. Prepare the sauce. - - In a small bowl, add ketchup, wasabi and soy sauce. - - Stir to combine well. - - Chill in the fridge until ready to use.
  4. Prepare the teriyaki sauce. - - In a sauce pot over medium heat, add in sake, mirin and sugar. - - Stir to dissolve the sugar. Stir, stir, stir. - - Once bubbles start to form, add in soy sauce. - - Stir to combine well.
  5. Bring it up to a slow simmer. - - As soon as the sauce coats the back of your spoon, remove from heat. - - Transfer half of the sauce into a bowl. - - Retain the other half in the pot.
  6. Prepare the teriyaki glaze. - - In a small bowl, add cornstarch and water. - - Stir to combine well and set aside. - - In the same pot, add ginger and garlic. - - Bring it up to a simmer.
  7. Add in the slurry. - - Stir to combine well. - - Bring it up to a simmer. - - Simmer for about 1 min. - - As soon as the sauce coats the back of your spoon, remove from heat and set aside.
  8. Prepare the chicken patties. - - Finely grate the ginger. - - Squeeze the grated ginger with your hand to juice out the ginger juice. - - Set aside.
  9. If you have a meat grinder, grind chicken as per manufacturer’s instructions. - - If you do not have a meat grinder, coarsely dice the chicken and add into a blender. - - Blitz until the chicken is coarsely ground. - - Transfer into a large mixing bowl.
  10. Add in worcestershire sauce, teriyaki sauce, panko, cornstarch, egg, salt, pepper and the ginger juice. - - Light mix to combine well. - - Do not over mix. - - Cover with cling film and set aside in the fridge to marinade for at least 4 hrs.
  11. If you have a burger patties press, grease the press lightly with sesame oil. - - Scoop and weigh the chicken mixture onto the press and form them into patties. - - You should have 8 equal patties.
  12. If you do not have a burger patties press, you can use English muffin rings. - - Divide the chicken mixture into 8 equal size. with a weighing scale. - - Grease the muffin rings with sesame oil. - - In a skillet over medium heat, drizzle in 2 TBSP of sesame oil.
  13. Once the oil is heated up, place the muffin rings into the skillet. - - Scoop the chicken mixture into the muffin rings, gently press with a back of a spoon to from into a patty. - - If your skillet is large enuff, you can cook 2 patties at 1 go.
  14. Once the chicken is about half way cooked, you can unmold the muffin rings easily. - - Flip the patties. They should be lightly crisped browned and lightly charred. - - Brush the patties with some teriyaki sauce. - - Drizzle in some more sesame oil, tilt the skillet and baste the chicken with all the liquid.
  15. Once bottom is lightly crisped browned and lightly charred, remove from heat and transfer onto a plate. - - Immediately, sprinkle some nori flakes over the top. - - Repeat the steps for the remaining patties.
  16. Assemble the burgers. - - In the a griddle medium heat, add in pineapple slices. - - You can use the same skillet, but I prefer some grilled marks on my pineapples. - - Brush the pineapples with teriyaki sauce.
  17. Once bottom is lightly charred, flip. - - Brush with more teriyaki sauce. - - Cook until bottom is lightly charred. - - Remove from heat and set aside.
  18. Slice the burger bun into 3 tiers. - - In a skillet over medium heat, toast the burger buns until light charred. - - Remove from heat and set aside. - - Place bottom burger bun on a working surface. - - Spread the ketchup wasabi sauce on the bottom bun.
  19. Place a chicken patty over the top. - - Drizzle some of that teriyaki glaze over the chicken. - - Follow by the grilled pineapple, onion jam and the middle tier of the bun.
  20. Spread with some more ketchup wasabi sauce. - - Place another chicken patty over the top. - - Drizzle some more of that teriyaki glaze over the chicken. - - Follow by the onion jam.
  21. Spread the ketchup wasabi sauce on the top bun. - - Place the top bun over the top to finish the burger. - - Repeat the steps for the remaining burgers. - - Serve immediately.

Case in point, this teriyaki chicken. Classic teriyaki sauce is made with soy sauce, mirin (a sweet rice wine), and sake. Marinated chicken breast, cooked to perfection and covered with a sticky, savoury, and sweet teriyaki glaze. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken.

So that’s going to wrap it up with this exceptional food teriyaki chicken big mac recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!