Teriyaki Chicken
November 29th, 2008 | 30-Minute Meals Recipes, Japanese Recipes | 25 Comments
Teriyaki Chicken
Guest Writer: My Cooking Hut
Please welcome My Cooking Hut (please check out her curry laksa post) back as she guest posts yet another droolsome dish: Japanese teriyaki chicken and shares her teriyaki chicken recipe with us.
I believe I don’t have to elaborate too much what Teriyaki Chicken is. This ever so popular Japanese dish is really well known is any part of the world. The word, teriyaki is a combination of two Japanese words “teri” and “yaki.” Teri means luster and yaki means grill or broil.
Teriyaki sauce can be bought in a bottle at any supermarkets. The leading brand is probably Kikkoman that I know of. For me, I prefer to mix the sauce from scratch–it tastes better I reckon. It’s not at all complicated to make teriyaki sauce. The main ingredients are mirin, sake, soya sauce, and sugar. Some recipes add grated ginger…(get teriyaki chicken recipe after the jump)
For Teriyaki chicken, I definitely think chicken thighs suit the most. I prefer chicken thighs over chicken breasts. I think the meat tends to be more succulent, firm and smooth. I chose to debone the chicken thighs so that it’s less messy to eat. Teriyaki chicken is usually eaten with boiled rice or it could also be served over a bed of salad. Either way is great! It’s really quick to make this dish–probably 20 minutes or so.
Ingredients:
300g deboned chicken thighs
1 tbsp sake
4 tbsp soya sauce
4-5 tbsp mirin
2 tbsp sugar
1 tbsp vegetable oil
Method:
1. In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.
2. Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.
3. Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.
4. Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.
5. Serve the teriyaki chicken with boiled rice or salad leaves.
Related Recipes:
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I wasn’t aware that was what teriyaki meant – guess I learn something new every day!. I’m definitely going to try this some time, looks yummy. :)
Looks and sounds delicious. I like ‘em grilled over a hibachi.
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This dish looks delicious and very much like the teriyaki I can buy locally. I always wondered how they did the sauce because I can never replicate it at home. Now I have a clue!! Guess I need to buy a few more ingredients :-) Saki and mirin are not something I currently have stocked in my pantry.
I’ve tried Kikkoman’s teriyaki sauce before, and refused to try teriyaki chicken for years afterwards (it smells like socks). Later, I forget how I accidentally tried teriyaki chicken with a different sauce, but it was good.
I recently made the mistake of buying Kikkoman’s sweet and sour sauce, that tastes like some kind of jelly mixed with Heinz 57 — I like it sweet, vinegary with a bit of tomato, but not with steak sauce.
But I’ve learned my lesson, never judge a dish if Kikkoman makes a sauce for it, until I tried it made by someone else.
OOOH! Robuchon in Hong Kong! I can’t wait. Beautiful, sticky sweet chicken! Thanks Cooking Hut! :)
Looks great. Chicken Teriyaki is such a pedestrian dish, bit you’ve made it look delicious!
wat is sake and mirin? where can i find them in malaysia?
Dear Madam,
I too, am looking forward to try cooking this recipe.
However, is there any substitute for both of these items; Sake and Mirin?
Any non alcoholic suggestions would suffice.
Thanks for your help.
I have mirin, but no sake. I’d be interested in substitution suggestions too. Could I just use extra mirin?
Babyloops,
Sake is Japanese rice wine. Mirin is a kind of rice wine similar to sake but characterized by sweet taste and low alcohol content.
I think in Malaysia, you can probably get them in Isetan KL for example. Where do you live?
Zaidey,
I don’t know what would substitute sake and mirin. You can try to make these without these two but I don’t think it would be as nice. Probably, you can try to buy rice wine vinegar.
Diana,
I think you can just do without sake. I have checked and you could probably substitute sake for vermouth if you want.
Heya!
We made your teriyaki chicken today, but we were to lazy to look for sake in the supermarket so we substituted with the sherry that was already open and in our fridge. It tasted ok, it had an even stronger flavor than I’m used to from teriyaki! Next time i’ll get the sake and see how good it’ll get. Thanks for the recipe!
I made it and it tastes just like the teriyaki I grew up with in Hawaii! I subbed the sake with rice vinegar and it was really good. I posted the results on my blog. Thanks for the recipe!
I’ve just tried this recipe and loving it, even my fussy partner loves it!
I did not have mirin, so I googled the best substitute: Sake:Sugar in comparison to 3:1
The teriyaki chicken turned glazy, just like the ones in Japanese restaurants! I put extra 1 clove of crushed garlic when heating the oil for extra flavour without too overpowering. This dish is great for everyone, includes fussy kids as well. I thought that the sake would be a little strong, but there was no alcohol after-taste at all. So Yummmmmmmy!
Will the oil splatter after placing the chicken soaked with marinate in pan? I tried cooking salmon teriyaki and the oil splatter all over my kitchen and I had a tough time cleaning up. Any way to avoid an oily kitchen?
I use corn flour to thicken the sauce.
great pictures btw.
@Zaidey:
there is alcohol free mirin on sales in the United Arab Emirates. They might sell it where yo ulive.
That looks really good. Where is the rice? Gotta have rice.
Can Shao Xing wine be used as a substitute for sake?
Corinne – yes, just not too much.
What would be a suitable proportion in this instance? 1/2 tbsp?
Your recipe is so yummy!! Plus it’s easy to make and simple enough to do. One thing I find it rather annoying though….any ideas on how to decrease amount of layered burnt sauce when browning the chicken after second and third times of using the pan? I put the heat on low heat and still the pan has quite a bit of “cakey” burnt sauce. I made the recipe 4 times as much, so I had quite a batch of chicken to brown. Otherwise……the taste was sooo gooood! I would definately make another one. Thank you.
This teriyaki chicken recipe is also 1 of my favorite. I usually get done with one cooking session for this teriyaki portion. I know what you mean by the burnt sauce. I don’t think there’s anyway except to clean it each time before you start the new teriyaki batch. I have had some nice non-stick cooking pans and the burnt sauce still build up. Low heat helps but like you said, still cakey. Then again, most people love that burnt sauce smell and taste of teriyaki :)
I just made this recipe last night, and it was so amazingly good!! I personally think this is better than the chicken teriyaki in the Japanese store at the mall! :D Not only is this easy to make, the outcome is simply delicious! This will definitely stay in my cook book! ^^
Great that you love the teriyaki chicken recipe!
I tried this recipe just this afternoon and it turned out very well! I would have used abit less sugar, as i don’t like my meat dishes to be too sweet, and i would have upped the sake, for more of that flavour. Apart from that, it was very nice.