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Chicken Teriyaki http://rasamalaysia.com/chicken-teriyaki-recipe/
October 23rd, 2012 42 Comments

Chicken Teriyaki

Chicken Teriyaki

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Chicken Teriyaki Recipe

Serves: 4 | Prep Time: 10 Minute | Cook Time: 15 Minutes

Ingredients:

1 lb chicken thighs, deboned, with or without skin

Teriyaki Sauce:

1/3 cup Mitsukan Mirin Sweet Cooking Seasoning
2 tablespoons soy sauce
1 tablespoon sugar

Method:

1. Lightly season both sides of the chicken thighs with a little salt and pepper.
2. Add the Mitsukan Mirin, soy sauce, and sugar into a sauce pan. Bring it to boil.
3. Turn the heat to low and simmer for about 5-10 minutes or until the teriyaki sauce reduces to a thicker consistency. Make sure you don’t over simmer or the sauce might become too thick or caramelized.
4. In the meantime, heat up a skillet or pan on medium-high heat and add a little oil.
5. Pan-fry the chicken thighs until both sides are nicely browned and cooked through. The skin should be pan-fried to a shattering crispy texture.

Chicken Teriyaki

6. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken. Serve immediately with steamed rice.

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42 comments... read them below or add one

  1. Lucy says:

    Bee, the chicken teriyaki looks delish. I didn’t know that it’s so easy to make. Also great to see you on videos, fun fun fun.

  2. Sally says:

    Gorgeous pictures of the chicken teriyaki, it looks much better than the ones I get at the Japanese restaurants…yummy,

  3. Eliseo Fernández Bolland via Facebook says:

    hurray!!!!

  4. Simon says:

    Where’s the sake? A japanese chef in Oslo said that sake brings out the “natural umami” required in the sauce.

    • You can add sake but I don’t believe sake adds the extra umami as sake is rice wine. Mirin is pretty much sweet sticky rice wine. I don’t find that adding sake would improve the teriyaki sauce so much more and I wanted to simplify the recipe with fewer ingredients without scarifying the authenticity. If you check the Japanese cookbooks, many of them don’t use sake in their teriyaki sauce.

      • Simon says:

        Well. Anyway, i guess its a matter of personal taste. I like to add the sake to the pan when chicken thigh is cooking to remove the alcohol flavor, let the sake reduce. Then add a mix of Kikkoman Tamari and mirin. Mirin already is sweet, so i found adding too much sugar will make the teriyaki too sweet. However, keep the videos coming.

        Anyway, It’s the end result that matters:).

  5. cool. can’t wait to try it out.

  6. Diem says:

    Is Mizkan Honteri Mirin-Sweet cooking seasoning you used for the salmon teriyaki the same, except the brand, as the Misukan Mirin sweet cooking seasoning?

  7. Jayne says:

    I never knew it was that simple! Going to have to try this very soon. Once I get some mirin.

  8. Jinilia says:

    Bee, what soy sauce do you use for this recipe? i have lee kum kee soy sauce and kikkoman soy sauce in my kitchen. which one do you think i should use? thanks :)

  9. Debbie Diedrich Lee via Facebook says:

    Yummy

  10. Vina says:

    I love teriyaki chicken but never knew it was that easy to make. It’s time to get some mirin and try it out! Thanks Bee for the great recipe!

  11. Diem says:

    To make the batter crunch, you sometimes use baking soda and sometimes the baking powder. When to use the soda, when to use the powder? I heard that the baking soda is not good for you.

  12. Kimberly Williams via Facebook says:

    Looks yummy!

  13. Pingback:Teriyaki Salmon Fillet with Shimeiji Mushrooms « Tenacious Tinkering

  14. Li Koon Tan says:

    Looks yummy . One question – can we bake the chicken pieces instead of pan fry ? If yes – what would be the recommended temperature and time required.

  15. Massie25 says:

    I’m a Muslim n hence can’t consume mirin. Is there a substitute for mirin?

  16. Kayla1323 says:

    Can this be used on chicken breasts? I’m just thinking of the kind of chicken I always have on hand…

  17. Pingback:Chicken Teriyaki | Cooking Without Books

  18. Nelly Pacarat says:

    Hi bee :-) well my madam ask me to try the teriyaki, I search in Google, I never though that it was so easy, I will cook it tomorrow by then, but is it okey to use. Hinode mirin,instead of mitsuka?

  19. patty h says:

    seems like I need to double the recipe, to coat more chicken.

  20. Angela says:

    I made the Black Pepper Beef last night and it was delicious. My family loved it, no left overs. Thank you for presenting such good recipes.

  21. Gladys says:

    Made a triple batch of this for two lbs of chicken tenders because I wanted extra sauce for rice abd veggies. It was great but I will use less sugar next time because the only mirin I found in my area was Sushi Chef and it was darker in color than the mirin you used.

  22. KB says:

    Traditional, what type of rice is served with Teriyaki?

  23. KB says:

    Traditional, what type of rice is served with Teriyaki Chicken

  24. Jeannene says:

    I just wanted to know if i could bake the chicken, i saw somebody asked but didn’t see an answer. This looks good and want to try it, im just not to big on frying foods.

  25. terese says:

    supper recipes thanking you good luck

  26. poisinkandy says:

    so THIS is how it’s done? It’s so easy looking, I’m going to have to try it

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