This Toasted Sesame Teriyaki Chicken will be the hit of Any Asian dinner party.
The recipe takes a bit of time. The marinade is best made and poured over the chicken a day before you plan to make the dish. It makes the flavors blend so much better. Then the next day, all of the congealed fat has be be mixed back into the chicken with a dough fork on a stand mixer. You can just peel off the congealed fat instead, to save on calories, but the dish does seem to taste better when the sesame oil is mixed back in with the marinade.
That really is the hard part. In spite of the large list of ingredients, the dish is fairly simple to make. Just make the sauce right before you plan to cook and then heat the chicken with the marinade. The sauce will thicken all of the liquids for a smooth and delicious taste.
You can serve it as it is, since the sesame oil will add the great sesame taste to the dish. If you do remove the oil after letting it marinade in the fridge, you can add some toasted sesame seeds to finish.
Serve the toasted sesame teriyaki chicken with some steamed rice and sit back and wait for the rave reviews. Better than Chinese take out any day of the week!
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