Japanese Chicken Teriyaki Recipe

Last Updated on November 1, 2018 by Ed Joven

How to cook Japanese Chicken Teriyaki

The "teri" in teriyaki means "glossy," and that's the secret of this thing -- you coat an ingredient with a light, thin glaze to give it incredible sweet-savory flavor and a lovely, shiny sheen.

The way to cook teriyaki is first to brown your ingredient on both sides in a hot skillet, then brush on the glaze, flipping and brushing on more glaze as you cook, until the ingredient is done. You can easily cook teriyaki on a charcoal or gas grill, too. So to prepare, say, swordfish steak teriyaki (like in the picture above), preheat a skillet over medium high heat.

Japanese Chicken Teriyaki Recipe

Eduardo Joven - www.PinoyRecipe.net

5 from 1 vote

Print Recipe

Course Chicken

Cuisine Japanese

Ingredients

  

• 2 tablespoons sake Japanese Rice Wine
• ¼ cup mirin sweet Japanese rice wine
• ¼ cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh gingerroot
• Splash sesame oil
• 1 ¾ pounds chicken thigh fillets no skin or bones, preferably organic, cut or scissored into bite-sized pieces
• 1 teaspoon peanut oil
• 1 ¾ to 2 ½ cups sushi rice cooked according to packet instructions

Instructions

 

• Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
• Add the prepared chicken pieces and leave for 15 minutes.
• Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
• Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
• Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

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