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
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!
✅ 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.
Easy Chicken Teriyaki [Recipe Pt. 1]Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy
Easy and delicious homemade chicken teriyaki.
600g chicken breast or thighs
2 tbsp cooking oil
1 tbsp cornstarch
1 tsp salt
1 tsp white pepper
sesame seed (for garnish)
- Teriyaki sauce
4 tbsp sake
4 tbsp mirin
4 tbsp soy sauce (or mirin)
1.5 tbsp sugar
- Mix all teriyaki sauce ingredients in a small saucepan. Cook over low heat and stir slowly until sugar has dissolved. Remove from the stove and set aside.
- Cut the chicken into bite-size pieces. If using lean breast meat, use the blunt edge of the knife to gently hit the chicken pieces to tenderise. Marinade with salt and pepper. Lightly brush the chicken on all sides with cornstarch.
- Heat up cooking oil in a pan over medium high heat. (Use slightly less oil if cooking with chicken thigh). When oil is hot, slowly add the chicken pieces and fry until brown on both sides.
- Add the teriyaki sauce. Let the sauce reduce until the chicken pieces are coated with a nice glaze. Garnish with sesame seeds and serve.