Recipes - Japanese

Chicken Teriyaki


This classic juicy and tender chicken glazed in a flavorsome homemade sauce is sure to be on your weekly dinner routine. ‘Teriyaki’ actually refers to a cooking method, and not the name of a sauce. ‘Teri’ literally means glaze, and ‘yaki’ means grill or cooking over direct heat. This Japanese cooking method is to pan fry or grill the fish or meat, and then cooked in the sauce or brushed with the glaze until it has a nice and shiny luster.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

2cm ginger
¼ onion
500g chicken thigh (boneless, with skin on)
Salt
Freshly ground black pepper (to taste)
1½ tbsp cooking oil
2 tbsp sake

Teriyaki Sauce:

1 tbsp sake
1 tbsp mirin
1 tbsp granulated sugar
2 tbsp Japanese soy sauce
2 tbsp water




Steps:
  1. Grate ginger and then grate onion in a large bowl.
  2. Then add all the ingredients for teriyaki sauce into the same bowl. Set aside.
  3. Using a fork, prick both sides of the chicken so that more flavours are absorbed.
  4. Cut the excess skin and fat off the chicken and lightly season with salt and pepper.
  5. In a non-stick pan, heat 1 tbsp of oil over medium heat. Place the chicken skin side down to sear the chicken skin first.
  6. Flip the chicken to the other side when skin is golden brown, and then add sake. Cover with the lid and simmer the chicken over medium low heat for about 8-10 mins.
  7. Remove lid and transfer the chicken to a plate. Wipe off excess grease from the pan with a paper towel.
  8. Heat ½ tbsp of oil and place the chicken back in the pan, skin side down, for about 1 min.
  9. Flip the chicken and pour in the prepared teriyaki sauce. Spoon the sauce over the chicken frequently, and simmer until sauce reduces by half. Turn off the heat once the alcohol from sake and mirin evaporates, sugar crystalizes and the sauce thickens.
  10. Transfer the chicken on to a cutting board and slice into a bite size pieces, lengthwise.
  11. Serve on a plate and drizzle the remaining sauce on top.

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Chicken Teriyaki

Chicken Teriyaki

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This classic juicy and tender chicken glazed in a flavorsome homemade sauce is sure to be on your weekly dinner routine. ‘Teriyaki’ actually refers to a cooking method, and not the name of a sauce. ‘Teri’ literally means glaze, and ‘yaki’ means grill or cooking over direct heat. This Japanese cooking method is to pan fry or grill the fish or meat, and then cooked in the sauce or brushed with the glaze until it has a nice and shiny luster.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

2cm ginger
¼ onion
500g chicken thigh (boneless, with skin on)
Salt
Freshly ground black pepper (to taste)
1½ tbsp cooking oil
2 tbsp sake

Teriyaki Sauce:

1 tbsp sake
1 tbsp mirin
1 tbsp granulated sugar
2 tbsp Japanese soy sauce
2 tbsp water

Instructions
  1. Grate ginger and then grate onion in a large bowl.
  2. Then add all the ingredients for teriyaki sauce into the same bowl. Set aside.
  3. Using a fork, prick both sides of the chicken so that more flavours are absorbed.
  4. Cut the excess skin and fat off the chicken and lightly season with salt and pepper.
  5. In a non-stick pan, heat 1 tbsp of oil over medium heat. Place the chicken skin side down to sear the chicken skin first.
  6. Flip the chicken to the other side when skin is golden brown, and then add sake. Cover with the lid and simmer the chicken over medium low heat for about 8-10 mins.
  7. Remove lid and transfer the chicken to a plate. Wipe off excess grease from the pan with a paper towel.
  8. Heat ½ tbsp of oil and place the chicken back in the pan, skin side down, for about 1 min.
  9. Flip the chicken and pour in the prepared teriyaki sauce. Spoon the sauce over the chicken frequently, and simmer until sauce reduces by half. Turn off the heat once the alcohol from sake and mirin evaporates, sugar crystalizes and the sauce thickens.
  10. Transfer the chicken on to a cutting board and slice into a bite size pieces, lengthwise.
  11. Serve on a plate and drizzle the remaining sauce on top.

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