Teriyaki Chicken

Even if you’ve never had Japanese food in your life, you’d still probably have heard of the term ‘teriyaki’. The dish teriyaki chicken is one of the most common dishes served at Japanese restaurants big and small around the world, that is other than Japan. In more recent years though due to its world-wide popularity, teriyaki has made an appearance on menus in Japan as well.

‘Teri’ in Japanese means glaze and ‘yaki’ means to grill. It’s a method the Japanese originally used to glaze fish using soy sauce, sake and mirin (sweet rice wine). The recipe for teriyaki chicken however, uses sugar instead of mirin which makes sense since it’s cheaper and a lot more accessible. This was actually something that was invented or adapted in America and has since spread around the world. Now most people wouldn’t even know it didn’t originate in Japan.

Regardless of this history, it’s still a great and simple dish which most people can make at home and the sweet and sticky chicken will have you licking your chopsticks (or forks).

You can serve it in many ways, like in a sushi roll, in stir-fries, in burger buns or the most simple and delicious – just with plain rice. Do give the recipe a go as I know you will like it!

Teriyaki Chicken
Serves 2
A Japanese chicken dish grilled with a sweet, soy-based sauce.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 tbsp vegetable oil
  2. 1 large chicken thigh fillet
  3. 1 1/2 tbsp sake
  4. 1 1/2 tbsp sugar
  5. 1 tbsp cornflour
  6. 1 1/2 tbsp light soy sauce
  7. 1 1/2 tbsp mirin*
  8. 1/4 spring onion, thinly sliced
  9. Salt
Instructions
  1. Thinly slice spring onions.
  2. Make 1.5cm spaced scorched cuts along chicken, taking care not to cut all the way through the meat.
  3. Mix cornflour with chicken and lightly season with salt.
  4. Mix sake, sugar, soy sauce and mirin in a bowl until sugar is dissolved.
  5. Heat oil in pan at medium high heat and brown chicken on both sides. Reduce heat to medium and add 1/3 of the soy sauce mixture to pan.
  6. Cook until nearly all sauce has evaporated.**
  7. Flip chicken, and repeat the process two more times.
  8. Cut chicken and serve with thinly sliced spring onions as garnish.
Notes
  1. *You can add another half tbsp of sugar instead of using the mirin
  2. **The teriyaki sauce can easily burn due to its sugar content, so keep an eye on it when cooking and move the sauce around constantly.
  3. You can substitute the chicken with any meat or fish of your choice. You can also add vegetables to the dish to make a stir-fry.
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2 comments… add one
  • Choc Chip Uru May 19, 2015, 8:49 am

    Your chicken looks incredible, what a delicious dish 😀

    Cheers
    Choc Chip Uru

    Reply
  • Monica May 19, 2015, 10:35 pm

    I remember first buying mirin just for the sake of making my own teriyaki sauce…so totally worth it. We all love chicken teriyaki and teriyaki sauce in general. Your chicken looks so perfectly, lovingly cooked! Great job!

    Reply

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