Yen Can Cook: Teriyaki Chicken

Chicken Teriyaki (鳥照り焼き) is one of the lunchtime staple in Japan. ‘Teri’ refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while ‘yaki’ means grilled. Almost any cut of chicken can be used, but chicken teriyaki is most commonly prepared with the thighs or drumsticks. Teriyaki may have originally been a grilled dish, but nowadays the chicken is pan-fried more often because it’s more hassle-free and probably lack of charcoal grills for current lifestyle.

What makes for an authentic teriyaki sauce? It’s simple… equal parts soy sauce, mirin, sake, and sugar. You can have this dish done under half an hour, making it the perfect recipe to whip out on a weeknight when you don’t have a lot of time or energy.

Ingredients

2 chicken thighs, boneless skin on

5-6 slices ginger (optional)

3 tablespoons water

Cooking oil

Teriyaki sauce

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sake

2 tablespoons sugar (can substitute with mild flavored honey or maltose)

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Step 1: Combine all the Teriyaki sauce ingredients. Sweetness can be adjusted by add or deduct the amount of sugar and mirin.

Step 2: Marinate the chicken with Teriyaki sauce (Step 1) for at least 15 minutes. Keep the marinade for cooking sauce later.

Step 3: Heat up cooking oil in a frying pan over medium heat, place the chicken skin-side down in the pan and fry until golden brown on one side. Flip the chicken and pan fry until 70-80% cooked.

Step 4: Add in the marinade (Step 2) & water into the frying pan. Add in ginger slices also. Bring the sauce to boil then turn heat down and cover the lid.

Step 5: Let this mixture simmer, while flipping the chicken repeatedly to make sure both sides are coat evenly.

Step 6: The chicken teriyaki is done when most of the liquid has evaporated and a thick glaze is formed around the chicken. Serve.

HAPPY COOKING!

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