Daily Cooking Quest

Chicken Teriyaki

Homemade Japanese teriyaki sauce with soy sauce, sake, mirin, and sugar. Try using the same teriyaki sauce for chicken, salmon, and even tofu.

Chicken teriyaki, probably one of the most beloved of Japanese food, other than sushi that is. The best part of chicken to make chicken teriyaki is boneless chicken thigh, with skin intact. First, pat dry chicken thigh, sprinkle with salt and pepper, and sear on a frying pan until both sides are browned. Next comes the teriyaki sauce.

Chicken Teriyaki

Ingredients for homemade teriyaki sauce

There is no need to buy special purpose teriyaki sauce, especially if you have the following ingredients in stocked in your pantry:

When it comes to sake, it is always better if you can find some decent Japanese drinking sake. If you cannot find any drinking sake, it is also acceptable to use cooking sake, though the taste is typically worse off.

Chicken Teriyaki

Prepare teriyaki sauce for teriyaki chicken

For 4 chicken thighs, you will need 4 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, and 2 tablespoon sugar. Boil teriyaki sauce ingredients in a frying pan (you can use the same pan that you use to fry the chicken thighs, just wipe clean with tissue paper). When the sauce is thick, your teriyaki sauce is ready. Next, return all chicken thighs to the pan, and cook until the sauce turns into a glaze that coats all the chicken thighs. Remove the thighs from frying pan and rest for 10 minutes. Then, cut into bite size pieces and serve with steamed white rice.

Chicken Teriyaki

Categories:

Cuisine:

Ingredients:

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 4

Ingredients

  • 4 chicken thighs, boneless with skin intact
  • salt
  • pepper
  • 3 tablespoon oil
  • Teriyaki sauce
  • 4 tablespoon soy sauce
  • 4 tablespoon sake
  • 4 tablespoon mirin
  • 2 tablespoon sugar

Instructions

  1. Pat dry chicken thigh, then sprinkle with salt and pepper.
  2. Heat oil in a frying pan on medium high heat. Sear chicken thighs until browned on both sides. About 2-3 minute per side. Set aside.
  3. Wipe clean the frying pan (or use a clean one), add all teriyaki sauce ingredients into the pan and bring to a boil.
  4. Cook until sauce is thicker, then return all chicken thighs into the pan. Cook until the sauce turns into a glaze that coats the chicken.
  5. Turn the heat off. Let the chicken rest for 10 minutes, then cut into bite size pieces. Serve with steamed white rice.

Comments

  • Dai-kun says:

    Hai mba, pengganti sake dan mirin u/resep ini apa ya?

    • Anita says:

      Untuk sake, bisa diganti dengan Chinese rice wine atau Shaoxing. Untuk mirin, biasanya 1 tbsp mirin = 1 tbsp sake + 2 tsp sugar, jadi bisa juga diganti dengan 1 tbsp Chinese rice wine + 2 tsp sugar.

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