Teriyaki Chicken
Japanese Teriyaki Chicken recipe with succulent pan-fried chicken glazed with flavourful homemade teriyaki sauce. This quick and easy recipe can be made at home with simple ingredients.
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Servings: 2
Calories: 365kcal
Ingredients
- 2 Boneless chicken thigh with skin about 450 g
- 2 tsp Vegetable oil
Teriyaki Sauce
- 3 tbsp Light soy sauce
- 3 tbsp Mirin ( Japanese rice cooking wine ) (see details in note)
- 1 tbsp Water ( or you can add Japanese Sake )
- 1 tbsp Brown/White Sugar
- ½ tsp Ginger paste
Salad Ingredients
- 1 cup Shredded cabbage ( a handful )
- 1 cup Shredded carrot ( a handful )
- 5-6 Cherry tomatoes
- 1 tbsp Sweet chilli sauce
- 1 tsp Sesame oil
Instructions
- In a small bowl, add all the teriyaki sauce ingredients, mix it well and set aside.
- Pat dry the chicken thigh with paper towel, poke the chicken skin with fork or knife tip to achieve the crispy skin.
- Heat 2 tsp of oil in a non-stick pan or skillet over medium heat. Place the chicken skin side down. Cook for 3-4 minutes until the chicken skin become crispy golden brown.
- Flip the chicken and cook for another 3 minutes. Wipe off the excess oil from the pan with the paper towel.
- Pour the sauce in and cook with medium heat until the sauce reduce and gets thicken. ( You can use splatter guard to prevent the sauce splatter. )
- You can prepare the salad while waiting for the sauce to reduce. Shred the cabbage and carrot into thin strips. Cut cherry tomatoes into half. Mix all the vegetable with sweet chilli sauce and sesame oil. Set aside.
- Remove the chicken from the pan and cut into thin slices.
- Place the chicken over rice, pour the remaining sauce over the chicken . Topped the salad on the side. (You can serve chicken on its own with salad without rice.)
- Serve immediately! Enjoy!
Notes
Mirin: Mirin is a Japanese cooking rice wine, widely used in marinade and sauces. You can find mirin at Oriental/Asian groceries or supermarket Asian aisle.
Highly recommend to add mirin for this recipe but if you cannot find it, you can substitute with dry sherry, or rice wine vinegar.
If you wish to make halal or non-alcohol version, you can mix sugar syrup/honey + rice vinegar/water. ( ratio is ½ + ½ ) Taste won't be exactly same with mirin but these substitute options can give the nearest result.
Soy sauce: Japanese soy sauce is mostly use for this recipe but if you cannot find Japanese soy sauce brand, you can use any light soy sauce available at your local store. ( I usually use Kikkoman all purpose soy sauce. )
Sake: Sake is a fermented Japanese beverage made from rice. Sake is used in meat marinate and sauces in Japanese cooking. It has sweet and acidic flavour and higher alcohol content than mirin.
You can mostly buy sake bottles or cooking sake at Oriental/Asian supermarkets. To make the dish more authentic way of cooking, you can add sake. If you don't wish to add sake, you can omit it or substitute with water for this recipe.
You can mostly buy sake bottles or cooking sake at Oriental/Asian supermarkets. To make the dish more authentic way of cooking, you can add sake. If you don't wish to add sake, you can omit it or substitute with water for this recipe.
Nutrition
Calories: 365kcal | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1738mg | Potassium: 654mg | Fiber: 3g | Sugar: 16g | Vitamin A: 11022IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 2mg
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