Japanese Chicken Teriyaki Recipe

July 18, 2014
(Last Updated On: November 1, 2018)

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

Japanese Chicken Teriyaki  by Pinoy Recipe dot net:

 

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Japanese Chicken Teriyaki Recipe

Course: Chicken
Cuisine: Japanese
Author: Eduardo Joven - www.PinoyRecipe.net

Ingredients

  • 2 tablespoons sake Japanese Rice Wine
  • 1/4 cup mirin sweet Japanese rice wine
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh gingerroot
  • Splash sesame oil
  • 1 3/4 pounds chicken thigh fillets no skin or bones, preferably organic, cut or scissored into bite-sized pieces
  • 1 teaspoon peanut oil
  • 1 3/4 to 2 1/2 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.

Japanese Chicken Teriyaki

Japanese Chicken Teriyaki Recipe is a great recipe and so yummy, even my picky eater kid loved it.

 

 

 




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1 Comment

  • Reply

    Angela Lombardi

    January 21, 2017 at 11:05 am

    Cant wait to try this recipe!

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