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Prick the chicken on the flesh side with a fork.
Combine the soy sauce, water, mirin, sugar, onion, ginger, and 1 tablespoon of the sake in a bowl or zip-lock bag. Add the chicken, place in the refrigerator, and marinate for 2-3 hours.
When ready to cook, heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, shake off as much marinade as possible from the chicken and place the chicken pieces skin side down. (The marinade will burn easily so try not to add any of the liquid to the pan. Do not throw away the marinade.)
When it's nicely browned, flip and cook the other side. Then, add the sake and cook, covered, for 8-10 minutes. Remove the chicken to a plate and clean the skillet. Heat the remaining oil over medium-high heat and put the chicken back in the skillet, skin side down first to make the skin crispy. Then, flip again and pour in the marinade. Cook until the sauce is reduced a bit. Baste the chicken a couple of times while cooking. Serve the chicken and pour the sauce on top.
Teriyaki Chicken
Teriyaki chicken is a quick and hearty dish that wins every time. Quickly stir fry chicken pieces and mix with a sticky sweet teriyaki sauce. Serve it on top of a bed of rice alongside freshly steamed veggies. Best of all? You’ll have a healthy and satisfying meal on your dinner table in just 20 minutes.
You know that deliciously sweet and sticky teriyaki chicken you get at a Japanese restaurant? Well, it’s pretty simple to make right at home – so add this to your list of easy dinner ideas.
This is a quick stir-fry recipe that will switch up your typical chicken routine. Instead of using a blend of herbs like in my chicken fajitas or slow cooker chicken, we’re turning towards basic Japanese pantry items. Ingredients like soy sauce, rice vinegar, and sake work together to create the most delicious homemade teriyaki sauce. Just pour this over the chicken towards the end, let it simmer, and you’re done.
Recipe Summary
- 2 ¼ cups soy sauce
- ¾ cup sugar
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (2 inch) piece fresh ginger root, peeled and chopped
- 4 chicken thighs
- 4 chicken drumsticks
- 4 chicken wings
- salt and ground black pepper to taste
Preheat an oven to 350 degrees F (175 degrees C).
Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
Thoroughly rinse the chicken thighs, drumsticks, and wings pat dry with paper towels. Arrange the chicken in a baking dish season with salt and pepper.
Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.
Cook&rsquos Tips
For the best and authentic chicken teriyaki, please follow my cooking tips below:
- Use chicken thighs as the meat is juicy and tender.
- For the best results, grill your chicken with an outdoor or indoor grill.
- If you don&rsquot have a grill, pan-fry the chicken until the chicken skin side down first until the skin turns crispy and golden brown.
- Make chicken teriyaki bowl with steamed white rice and boiled broccoli.
- Drizzle the teriyaki sauce right before serving.
3. Teriyaki Salmon 鮭の照り焼き
Get your Omega-3 intake with this Teriyaki Salmon recipe with an authentic Japanese homemade teriyaki sauce. Pair it with white wine for a relaxing weekday dinner.
Sarku Japan Chicken Teriyaki Recipe
What You Need:
Note: This recipe for serving 4-6 people
Step by Step Guides:
Step 1: Prepare The Marinade
Slice the boneless chicken thigh into small pieces. Smaller pieces will reduce the cooking time and remain the tenderness of the meat.
However, you don’t want them to be too fragmented. Thus, the 1-inch by 1-inch size should be appropriate.
To start the marinade, add water, Shaoxing wine, soy sauce, Canola oil, white pepper, and baking soda according to the amount specified above.
Don’t skip the baking soda if you want to tenderize the chicken. It’s fair to say that this ingredient determines the mall-quality texture of the dish. And don’t be worry about the baking soda’s taste, you won’t recognize it.
After adding the ingredients, mix them up finely for about 5 minutes. Wrap the containing bowl and let the marinade rest in the fridge for about 8 hours, preferably overnight. This resting is to help the marinade taste better.
Step 2: Mix The Brown Sauce
To start, take the broth and put it on medium heat until simmering. The brown sauce is a combination of ground garlic, sliced ginger, teriyaki sauce, soy sauce, and brown sugar.
Let the ginger and garlic simmer in the broth for about 5 minutes before adding more ingredients for better flavor.
Also, remember that you should add brown sugar last. Otherwise, it may burn and become bitter during long heating.
When the brown sugar has dissolved into the broth, let the mixture simmer for about 3 minutes and remove the garlic and ginger pieces.
Now as the sauce cooks down, mix cornstarch with cold water and remove all the lumps. Then, pour it into the broth slowly while whisking the mixture evenly for another 1 minute.
The sauce should be thick as it leaves a glaze on the spoon.
Step 3: Stir Fry The Chicken
Before actually cooking the marinade, take it out of the fridge and whirl it again in a mixer for about 5 minutes. Then bring the pan to smoking hot and add in about two tablespoons of oil.
Spread the oil nicely on the pan and add in chicken. There is, in fact, no need for regular stirring, but make sure you do it evenly 3-4 times before the chicken turns brown.
For the veggies, you can be free to stir fry them such as broccoli, carrot, and cabbage. You can either put the veggies into the pan and mix with chicken for the last minute or simply just put them right on the plate to serve with chicken.
When plating them up, you can pour some of the brown sauce for stronger flavor. We all ask for more sauce sometimes when eating the dish in the mall. And by self-recreating it, you can add in as much as you want.
Make delectable Teriyaki Chicken in just 5 steps at home
Teriyaki Chicken is a spicy dish with a hint of tanginess to it. This dish is made with chicken thighs that are stir-fried in a sweet and sour teriyaki sauce. It is perfect for those days when you want to pamper your tastebuds after a long and hectic day. You can also add a touch of garlic and minced ginger to this dish to make it even more flavourful.
This dish can be served with a bowl of steamed rice and broccoli. Check out this simple recipe to make this delicious dish at home in just 5 quick steps.
Take 500 grams of boneless and skinless chicken thighs and cut them into around 1-inch pieces. Heat some oil in a skillet and stir-fry the chicken for 2-3 minutes on each side.
Make the teriyaki sauce by combining ⅓ cup of low-sodium soy sauce, 1 tbsp rice wine vinegar, ½ tsp sesame oil, 2 minced cloves of garlic, ½ tsp minced ginger, 1 tbsp cornflour and 1 tbsp honey in a bowl.
Pour the sauce into a pan and cook on medium heat. Then add the chicken pieces to the pan. Cook for around 1-2 minutes till the sauce has thickened.
Season the chicken with some salt and pepper. Mix well. Take the chicken out on a plate and garnish it with some spring onion greens. Serve the chicken with some steamed rice and steamed broccoli.
You can also add 2 tbsp of mirin to the pan while cooking the chicken to enhance the flavour of the dish. Along with the spring onion greens, you can also top the chicken with some sesame seeds.
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- Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 tsp salt.
- Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.
- Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.
- Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2" strips set teriyaki sauce in skillet aside.
- Toss radishes, scallions, and vinegar in a small bowl. Season with remaining 1/2 tsp. salt.
- Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.
This Recipe is Featured In:
- 3/4 pound chicken thighs (boneless, skin-on or skinless, chicken breasts, or pork tenderloin)
- 4 tablespoon soy sauce
- 4 tablespoons mirin (sweet sake)
- 2 tablespoons sake
- 2 tablespoons sugar
- 1 pinch fresh ginger (grated add more to taste)
- 1 to 2 teaspoons olive oil (or other cooking oil for cooking chicken)
Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
Flip the chicken over to cook the other side, reducing the heat to low.
Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done—the internal temperature of the chicken should reach 165 F and the juices should run clear.
Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
Optional: If you like, garnish the teriyaki chicken with additional grated ginger.
More Teriyaki Options
I opted to use chicken thighs for this recipe because I wanted to have crispy chicken skin with the tender meat. I personally prefer using the thigh versus breast part as it packs more flavor and is juicier, making it perfect for frying.
If you do not like chicken in general, don't fret! Teriyaki sauce can be paired with an array of options. You can use fish like tuna, mackerel, salmon, and trout. If you prefer other meats, you can also use pork, lamb, and beef. This is a very versatile sauce that goes well with a lot of food.
You can serve this chicken teriyaki as rice toppings and with some green vegetables like steamed broccoli or pak choi. I like garnishing mine with thinly sliced fresh green onions stalk because it adds more crispiness from the already crispy chicken skin. It gives every mouthful a refreshingly good taste.
Watch the video: Κοτόπουλο teriyaki σε 15 λεπτά! (January 2025).
