Chicken Teriyaki 

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The key component of the dish is the teriyaki sauce, a delicious blend of soy sauce, mirin (a type of sweet rice wine), sugar, and sake. This combination creates a perfect balance of sweet, salty, and umami flavours that coat the chicken in a glossy, caramelised glaze. The sauce penetrates the meat, making every bite burst with flavour.

Teriyaki is a traditional Japanese cooking technique that dates back several centuries. The term “teriyaki” comes from the Japanese words “teri,” meaning gloss or shine, and “yaki,” meaning grill or broil. This method involves grilling or broiling foods while basting them with a sweet soy glaze, resulting in a glossy, caramelised finish.

Chicken Teriyaki is a delicious and versatile dish that combines rich, savoury flavours with juicy, tender chicken. Its quick preparation, nutritious ingredients, and appealing presentation make it a practical and enjoyable choice for any meal.

Chicken Teriyaki

This authentic chicken teriyaki is shiny, full of flavour and easy to make from just a handful of ingredients. Slightly sweet and salty, it's great for all the family.
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 3 hours

Ingredients

  • 454 g boneless chicken thigh with skin rinsed and patted dry
  • 1 Tbsp oil
  • 2 Tbsp sake for cooking

Teriyaki Sauce

  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp sugar
  • ¼ onion grated, including juice
  • 1 2.5 cm ginger, grated, including juice

Instructions

  • Cut each chicken thighs into 4 pieces. Prick the chicken with a fork so it can absorb more flavour.
  • Combine the teriyaki sauce ingredients in a medium bowl or sealable bag.
  • Add the chicken into the bowl and marinate for at least 2-3 hours in the fridge.
  • Heat the oil in a non-stick pan over medium-high heat and place the chicken pieces skin side down, SAVING the marinade (sauce). (Do not add any liquid so that chicken will brown).
  • When skin side has browned, flip the chicken and add the sake. Quickly cover the pan and cook over medium heat for 8-10 minutes.
  • Remove the chicken on to a plate and wipe off excess grease from the pan.
  • Heat the oil and put the chicken back in the pan, skin side down, and cook until the skin becomes crispy. Flip the chicken and pour in the remaining marinade/sauce into and cook until the sauce has reduced.
  • Use a spoon to pour the sauce over the chicken while cooking.
  • Transfer the chicken to a plate and drizzle the remaining sauce on top.
Calories: 63kcal
Course: Main Course
Cuisine: Japanese
Keyword: Chicken, Juicy, Quick & Easy, Sweet, Umami
Collection: Easy recipes

Nutrition

Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 536mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg

 

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