Teriyaki Chicken & Calamari Recipe
Make Teriyaki Chicken & Calamari Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Teriyaki Chicken
For the Calamari
Method
For the Teriyaki Chicken
- 1
Prepare the Marinade
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch mixed with water until smooth.
- 2
Marinate the Chicken
Place the chicken thighs in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
- 3
Cook the Chicken
Heat a non-stick skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until cooked through and caramelized. Remove from heat and let rest.
- 4
Slice and Serve
Slice the cooked chicken into strips and serve hot, garnished with sliced green onions.
For the Calamari
- 5
Prepare the Breading Station
In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. In another bowl, beat the egg.
- 6
Bread the Calamari
Dip each calamari ring first into the egg, allowing excess to drip off, then coat with the flour-cornstarch mixture. Ensure they are evenly coated.
- 7
Heat the Oil
In a deep frying pan or pot, heat the oil to 180°C (350°F).
- 8
Fry the Calamari
Carefully add the breaded calamari to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 9
Serve
Serve the fried calamari hot with lemon wedges on the side.