Easy Japanese Chicken Teriyaki Recipe with Homemade Sauce
2人分410kcalMainsMediumJapanese
Written by:
Shop Yutaka Admin
Juicy chicken thighs coated in a glossy sweet and savoury teriyaki sauce make this Easy Japanese Chicken Teriyaki Recipe a simple and satisfying meal for any day of the week. The homemade teriyaki sauce combines soy sauce, mirin, cooking sake and a touch of sugar for the classic balance of savoury, sweet and umami flavours.
Golden chicken and lightly caramelised leek are simmered together in the sauce until beautifully glazed. Serve this homemade Teriyaki Chicken with steamed Japanese rice and a fresh salad for an easy Japanese-style lunch or dinner.
Lightly coat chicken with Katakuri-ko (Potato Starch).
Fry chicken till golden brown.
Add leek & fry together.
Add teriyaki sauce, toss & simmer.
Serve with steamed rice and salad.
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1. Use chicken thighs for a juicy result
Boneless chicken thighs work particularly well for teriyaki because they stay tender and juicy while the sauce reduces around them. Cut the chicken into similar-sized pieces so they cook evenly.
2. Lightly coat the chicken with Katakuri-ko (Potato Starch)
Use only a thin coating of potato starch. It helps the chicken develop a golden surface and also helps the teriyaki sauce cling to the meat and become glossy.
3. Brown the chicken before adding the sauce
Give the chicken time to develop a golden colour before pouring in the teriyaki sauce. Adding the sauce too early can cause the chicken to simmer rather than brown.
4. Don’t overcrowd the frying pan
Cook the chicken in a single layer where possible. Overcrowding lowers the temperature of the pan and makes it more difficult to achieve a golden finish.
5. Let the teriyaki sauce reduce gently
Once the soy sauce, mirin, cooking sake and sugar are added, simmer gently and toss the chicken regularly. The sauce should reduce into a shiny glaze rather than becoming dry or burnt.
6. Watch the sauce closely towards the end
Teriyaki sauce contains sugar and mirin, so it can catch quickly once it starts to thicken. Reduce the heat as the sauce becomes glossy and remove the pan from the heat once the chicken is evenly coated.
7. Serve immediately with steamed rice
Teriyaki chicken is particularly good with steamed Japanese rice, which balances the rich sweet-savoury glaze. A simple green salad or steamed vegetables work well alongside it.
FAQ
Q.What is Japanese Chicken Teriyaki?
A.Japanese Chicken Teriyaki is chicken cooked with a sweet and savoury sauce typically made from soy sauce, mirin and sake. As the sauce reduces, it forms the glossy glaze associated with teriyaki. This recipe uses chicken thighs and leek for a simple homemade Japanese-style meal.
Q.What is Teriyaki Sauce made from?
A.Traditional Japanese-style teriyaki seasoning is based on soy sauce, mirin and sake, often with sugar added for extra sweetness. This recipe combines 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of cooking sake and 1 teaspoon of sugar. Mirin contributes sweetness and helps create the characteristic glossy finish of teriyaki.
Q.Can I use chicken breast instead of chicken thighs for Teriyaki Chicken?
A.Yes, chicken breast can be used instead of chicken thighs for Chicken Teriyaki. Cut it into even pieces and avoid overcooking it, as chicken breast is leaner and can dry out more quickly. Chicken thighs generally give a juicier result and are more forgiving when simmered in the teriyaki sauce.
