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Easy Chicken Teriyaki Recipe

Description 

Chicken Teriyaki is a popular Japanese dish of chicken with a sweet shiny sauce. It’s incredibly easy and quick to make and is full of flavor. Chicken teriyaki can be made with chicken thighs or chicken breast. This dish is a great weeknight meal, it’s simple to prepare and you can have it ready in under 20 minutes. Just cook rice and Asian greens to serve along with the chicken teriyaki. Teriyaki sauce is incredibly simple, with only 4 ingredients. The Japanese word teriyaki translates to shine and grill so it’s very important that the sauce be glossy and shiny.

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serve: 4 people

Author: Allrecipesweb 

Ingredients

  • 0.5 lb or 250g Chicken Skin On
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • 1 Tablespoon Oil
  • 2 Tablespoons Sake
  • 1 Tablespoon Sugar

EQUIPMENT FOR THIS RECIPE

  • Chopping Board 
  • Chefs Knife  
  • Fry Pan  
  • Mixing Bowl 

Instructions 

1. First, start with the chicken. Boneless skin on works best for this dish but you can use skinless if you would prefer. Season both aspects of the chicken with salt and pepper. Place a frying pan over medium-high heat and add in a tablespoon of cooking oil.

2. When the pan is hot place the chicken on the skin side down to cook. It should take around 6-7 minutes on one side to get crispy so get started on the sauce while it is cooking. 

3. To a small bowl add a tablespoon of granulated sugar for some sweetness. Measure out 2 tablespoons of each soy sauce, sake, and mirin. Give the sauce a mix to combine and check on your chicken. When the skin is golden brown and crispy it’s ready to turn.

4. Cook the chicken on the other side for about 5-6 minutes or until cooked through. To check your chicken is cooked prick it with a knife and if the juices run clear it’s ready. Once you have flipped the chicken pour in the teriyaki sauce. It will need about 5 minutes to cook and thicken.

5. When your chicken is cooked through and the sauce has thickened, turn the chicken around coating in the sauce, and transfer to a cutting board to rest. Turn the heat off the sauce and leave to cool. Slice the chicken into strips and transfer to a plate, serve with rice and Asian greens. Spoon over the remaining sauce and enjoy.
 

Note. 

1. You can use chicken thighs or chicken breast for this teriyaki chicken.If you’re using chicken breast pound it out to even thickness before cooking. To test the chook is cooked via prick with a knife if the juices run clear the chicken is cooked through.

2. Sake and mirin are both rice wines but mirin is a lot sweeter. If you don’t have these in your pantry you should be able to find them in your grocery store or an Asian supermarket. They are both used in many Asian dishes so if you love to cook they are worth having on hand.

 

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