Chicken Teriyaki

Chicken Teriyaki

Chicken Teriyaki. Teriyaki is one of the more popular methods of Japanese cooking it literally translate to glaze grilled or broiled. Fish is usually used in teriyaki but there are now several versions using meat. The sauce used for marinating and glazing is made up of sweet mixture of soy sauce, sake, mirin and sweetened with sugar or honey. For my version of chicken teriyaki I just used the commercially available teriyaki sauce which are readily available in most supermarket. It is also best to used deboned chicken tight and with skin on, the skin is also good for presentation. but you can always discard the skins if your into some kind of healthy eating. The chicken is first marinated in teriyaki sauce then pan broiled/seared in minimal oil to seal the juices in the chicken. It is then boiled and cooked with the marinade. The remaining cooking liquid is then reduce and thicken with some cornstarch and pour over the chicken. Here is the recipe.

Ingredients:

1/2 kilo chicken thigh, skin on, debone
2/3 cup teriyaki sauce
1 tbsp sugar
1 tbsp cornstarch
cooking oil

Chicken Teriyaki - Cooking Procedure

Cooking procedure:

Marinate the chicken with the teriyaki sauce for at least 30 minutes. In a frying pan heat some oil and fry in batches the chicken skin down first for 2 to 3 minutes at low to moderate heat then turn over and fry for another 3 to 5 minutes. now return all the seared chicken in the frying pan, pour the remaining marinade into the pan, add in the sugar and 1/2 to 3/4 cup of water bring to a boil and simmer for 8 to10 minutes or until the sauce has reduce to about half. Remove the chicken in the frying pan and keep aside. Reduce further the remaining cooking liquid just enough to make a sauce for the chicken. Correct saltiness and sweetness by adding more teriyaki sauce and sugar or water if required. Thicken sauce with cornstarch dissolved in 1/4 cup of water, simmer for another minute or until the sauce has thicken to desired consistency. Now cut the chicken into serving pieces, arrange in a plater and pour over sauce. Serve with rice.


See other chicken recipes:
Chicken Adobo
Chicken Adobo in Oyster Sauce
Chicken Asado, Asadong Manok
Chicken Tocino
Hainanese, Hainese Chicken Rice
Lemon Chicken
Pininyahang Manok



6 comments:

Nigel said...

This is in no way traditional, but I've found that if you substitute maple syrup for the sugar in the teriyaki sauce you get a really nice, slightly different taste. Worth a try.

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ut-man said...

Thanks Nigel, yes it's worth a try.

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Marie said...

this is an easy recipe for yummy dish, i love chicken teriyaki so much, ty

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Marie said...

yummmy

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Anonymous said...

hi ut-man,
I bought a Japanese teriyaki sauce. Can I use this as a substitute for the teriyaki marinade sauce that u had?

thanks,
jennifer

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ut-man said...

Hi jennifer,
yes you can.

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