TERIYAKI CHICKEN

(照り焼きチキン)

Hi Everyone!

In this video I am going to share with you a “Teriyaki Chicken” (照り焼きチキン) recipe.

The first whiff of this appetizing aroma of richly glazed, moist and tender chicken will make your stomach growled constantly.

Teriyaki Chicken is a classic Japanese dish that is well loved not only in Japan but also in many other Countries. This recipe is so easy to prepare, and the dish goes well with almost anything from noodles to a warm bed of rice to a simple salad. The pickle ginger, grated daikon and wasabi on the side will complete this meal.

Recipe Notes:

You could substitute raw sugar with white sugar or brown sugar if you prefer.
You could substitute the chicken marylands with 4 chicken thighs if you prefer.

INGREDIENTS FOR TERIYAKI CHICKEN

===============================

(Serves 2-4 peoples)

✅️ 2 Whole Chicken Marylands (each weight ±330g)

✅️ 50ml Cooking Sake

✅️ 75ml Hon Mirin

✅️ 50ml Light Soy Sauce

✅️ 20 g Sugar

✅️ 4 Pinches Salt

METHOD OF PREPARATION:

Pat dry the chicken marylands with kitchen paper towel. Debone the chicken marylands and season them lightly with salt on all sides.
Heat up a pan over MEDIUM heat until it is hot. The pan is ready when the water droplets move around the pan before they evaporate. Carefully place the chicken skin side down into the hot pan. Pan fry the chicken pieces until their skins turn golden in color, typically in about 5 mins.

After 5 mins, the chicken skins should now be golden in colour. Use a kitchen tong to inspect them. Flip the chicken pieces to pan fry on the other side.

After 5 mins, the chicken pieces should be sufficiently browned. Flip the chicken pieces to inspect them. Transfer the chicken pieces into a plate. Don't worry if some parts of the chicken flesh are still slightly pinkish at this stage.

Discard the oil accumulated in the pan from frying the chicken pieces.

Add sugar, cooking sake, mirin and light soy sauce in a cup. Stir the mixture until all the sugar are fully dissolved.

Add the liquid mixture to the same pan to fry the chicken pieces. Bring the mixture to a boil over MEDIUM heat. Once the liquid is boiling, add the chicken previously pan fried into the pan with their flesh side down. There should be some chicken juices accumulated in the plate earlier. Add this into the pan for that extra flavor. Simmer the chicken pieces in the liquid mixture for about 2 mins.

After 2 mins, flip the chicken pieces over and continue to simmer for another 2 mins. The reducing liquid during simmering will create a light glaze coating the chicken pieces.

After 2 mins, reduce heat to LOW and transfer the chicken pieces into the plate. Keep the lightly glazed chicken pieces aside to cool slightly before cutting.

Stir the liquid in the pan until it reaches a "syrupy" sauce consistency then switch the heat OFF. Be careful not to over reduce the liquid as the sauce will further thicken as it cools. The sauce should be thick just enough to coat the wooden spatula.
Slice the chicken pieces with a sharp knife to serve. Pour the sauce over the sliced chicken to heighten its flavor. Teriyaki Chicken can be served over a choice of noodles, salad, or over a warm bed of rice.

RECIPE PHOTO GALLERY

Page updated

Google Sites

Report abuse