Teriyaki chicken recipe
Teriyaki chicken（照り焼きチキン）
Teriyaki chicken is one of the many popular dishes from Japan. Teriyaki sauce is not only for chicken, and is actually very commonly used to cook fish like buri (鰤: amberjack). Teriyaki dishes have a gorgeous shininess or luster (照り teri) due to the sugary ingredients in the sauce and are simply cooked by frying (焼き yaki), as its name suggests.
You can cook authentic Teriyaki chicken dishes with ingredients commonly available from big supermarkets. Don't go near those ready-made Teriyaki sauce bottles, though - I've tried several and they are nowhere near as good as what you can make yourself! It's so simple to cook and even the recipe is simple. So here we go:
Teriyaki chicken (Serves two)
Chicken thigh（鶏もも肉 tori-momoniku） 200 - 300g
Potato starch （片栗粉 katakuriko） 2 tablespoons
Vegetable oil（サラダ油 sarada-abura） 1 tablespoon
Sesame seeds（ゴマ goma） 1 tablespoon
For teriyaki sauce:
(a) Soy sauce（醤油 shōyu） 1 tablespoon
(b) Cooking sake （酒 sake）or white wine 1 tablespoon
(c) Mirin (Japanese rice wine; みりん) 1 tablespoon
(d) Sugar（砂糖 satō） 1 tablespoon
1. Prick the chicken with a fork several times and cut it into small pieces.
2. Sprinkle potato starch on the chicken and then mix so the chicken is evenly covered.
3. Mix the ingredients for teriyaki sauce (a to d), and add the vegetable oil to a frying pan.
4. Heat the oil and cook the chicken firstly on a high heat. If you are using the chicken with skin on, start cooking it with the skin side down.
5. When the cooked side is slightly brown, turn the chicken over, then put a lid on the frying pan and cook on a low heat until the other side of the chicken is lightly brown.
6. Add the sauce prepared in Step 2 above. Turn the heat up high. Occasionally turn the chicken over and spoon the sauce on.
7. When the chicken is cooked through, sprinkle the sesame seeds and serve it in the cooked sauce. Alternatively, you can cook the sauce further until it thickens and serve. Enjoy!
Notes:
Potato starch (white potato flour) can be found in major supermarkets or some Japanese food shops. I frequently use it for Japanese dishes as a substitute for Katakuriko (片栗粉). Flouring the meat with Katakuriko makes the meat very nice and tender. It also makes the sauce thicker.
You don't need to invest in cooking sake, although this is also available in big supermarkets. Some cheap white wine also does a good job!
Mirin is a must item in many Japanese dishes. Decent ones called本みりん Hon-mirin from Japanese food shops are better, but the ones in supermarkets should also be fine.
If you can't find sesame seeds, don't worry about it. Teriyaki chicken still tastes great even without them.
Teriyaki chicken（照り焼きチキン）
Teriyaki chicken is one of the many popular dishes from Japan. Teriyaki sauce is not only for chicken, and is actually very commonly used to cook fish like buri (鰤: amberjack). Teriyaki dishes have a gorgeous shininess or luster (照り teri) due to the sugary ingredients in the sauce and are simply cooked by frying (焼き yaki), as its name suggests.
You can cook authentic Teriyaki chicken dishes with ingredients commonly available from big supermarkets. Don't go near those ready-made Teriyaki sauce bottles, though - I've tried several and they are nowhere near as good as what you can make yourself! It's so simple to cook and even the recipe is simple. So here we go:
Teriyaki chicken (Serves two)
Chicken thigh（鶏もも肉 tori-momoniku） 200 - 300g
Potato starch （片栗粉 katakuriko） 2 tablespoons
Vegetable oil（サラダ油 sarada-abura） 1 tablespoon
Sesame seeds（ゴマ goma） 1 tablespoon
For teriyaki sauce:
(a) Soy sauce（醤油 shōyu） 1 tablespoon
(b) Cooking sake （酒 sake）or white wine 1 tablespoon
(c) Mirin (Japanese rice wine; みりん) 1 tablespoon
(d) Sugar（砂糖 satō） 1 tablespoon
1. Prick the chicken with a fork several times and cut it into small pieces.
2. Sprinkle potato starch on the chicken and then mix so the chicken is evenly covered.
3. Mix the ingredients for teriyaki sauce (a to d), and add the vegetable oil to a frying pan.
4. Heat the oil and cook the chicken firstly on a high heat. If you are using the chicken with skin on, start cooking it with the skin side down.
5. When the cooked side is slightly brown, turn the chicken over, then put a lid on the frying pan and cook on a low heat until the other side of the chicken is lightly brown.
6. Add the sauce prepared in Step 2 above. Turn the heat up high. Occasionally turn the chicken over and spoon the sauce on.
7. When the chicken is cooked through, sprinkle the sesame seeds and serve it in the cooked sauce. Alternatively, you can cook the sauce further until it thickens and serve. Enjoy!
Notes:
Potato starch (white potato flour) can be found in major supermarkets or some Japanese food shops. I frequently use it for Japanese dishes as a substitute for Katakuriko (片栗粉). Flouring the meat with Katakuriko makes the meat very nice and tender. It also makes the sauce thicker.
You don't need to invest in cooking sake, although this is also available in big supermarkets. Some cheap white wine also does a good job!
Mirin is a must item in many Japanese dishes. Decent ones called本みりん Hon-mirin from Japanese food shops are better, but the ones in supermarkets should also be fine.
If you can't find sesame seeds, don't worry about it. Teriyaki chicken still tastes great even without them.
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