Easy Chicken Teriyaki [Recipe Pt. 1]

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We cooked Chicken Teriyaki three different ways to last us three meals. For meal no.1, we cooked the basic chicken teriyaki to go with rice.

Sweet, sticky and savoury – teriyaki is one of the most delicious and easiest sauces to make.
All you need are four ingredients:- 
1️⃣ Soy sauce
2️⃣ Mirin
3️⃣ Sake
4️⃣ Sugar

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To prepare the teriyaki sauce, we followed Nami‘s 2:2:2:1 ratio (according to the list of items above) and cook over low heat until the sauce is reduced.

We also followed Adam Liaw ‘s wonderful tips to cook our chicken teriyaki and it turned out freaking delicious!

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KEY TIPS:
✅ Use high-quality soy sauce to make teriyaki. We used tamari as a substitute – which is less salty than soy sauce. It’s still as delicious! ️️
️✅ Teriyaki is actually a Japanese cooking method – “teri” means shine and “yaki” means grilled. Thus, chicken coated with teriyaki sauce should glisten.
✅ We used breast meat, but thighs are preferred for a more tender and moist chicken. Cook with skin on to get that nice crisp and rendered fats.
✅ If you’re using breast meat like us, cut and tenderise the meat by lightly beating the pieces with the dull end of the knife. If you are using thighs, just cook it whole and cut it when it’s done! Alternatively, look for the “chicken chop” cut at the grocer.
✅ For our sauce, we reduced the amount of sugar below the 2:2:2:1 ratio as we prefer ours to be less sweet. Taste first when mixing the sauce to see if it suits your taste buds and adjust accordingly. ️
️✅ We followed Adam Liaw‘s tip to brush the chicken lightly with cornstarch for a thin crust for the sauce to stick.
✅ We cooked a large portion, so we can use the meat in other forms for our subsequent meals. Stay tuned!

Check out our Instagram post here for more pictures and videos of this recipe.

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