What is stir-fried beef, meat skewer, burger and pan-fried salmon recipes in common with teriyaki chicken recipe?
The traditional Japanese will tell you that they are just food that is unrelated.
However, food enthusiasts in the western countries may say otherwise, because all these can be cooked the teriyaki way.
The culinary globalization is so diverse that it is impossible to define a particular fusion food belongs to which country.
We will start with chicken teriyaki which is more common. You will find some more unique creation from other chefs and food writer to put some unique twist to the original teriyaki chicken recipe.
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So what is teriyaki chicken? Teriyaki chicken is traditional Japanese food prepared by pan frying or grilling the chicken and finished by cooking with the teriyaki sauce, which is a combination of Japanese soy sauce, mirin, sake, and sugar.
These ingredients are boiled and reduced to half of the volume, forming a sauce with concentrated flavor. These ingredients provide a constant pull between sweet and salty, a complex flavor that elevates the food to paradise.
Teriyaki sauce provides a glossy sheen as a result of volume reduction and caramelization of sugar during preparation. This is different from the mediocre teriyaki sauce thicken with cornstarch in certain restaurants. Therefore, it is worth to learn how to make teriyaki sauce at home.
Mirin is a sweet Japanese wine that gives the umami to the teriyaki sauce. Sake is a Japanese rice wine and is preferred over other types of rice wine for authenticity. Shoyu is a Japanese soy sauce with a distinct aroma and flavor and should not be compromised with other soy sauce. Chinese soy sauce, dark caramelized soy sauce, and Indonesian sweet soy sauce (kicap manis) taste differently from shoyu.
How to make teriyaki chicken
Since teriyaki chicken is easy to prepare, it is a perfect dish for working housewives and homemakers who struggle to get food on the dinner table in limited time.
Tips on how to prepare the best teriyaki chicken
- Score the chicken for even cooking as the thickness will be the same for every part of the chicken.
- Carefully remove the bone. Leave the skin on helps to increase the crispness of the chicken. the best size of teriyaki chicken is between four to six cm square.
- The appearance of teriyaki sauce should be thick and able to coat the chicken forming a thin glaze to give a shiny finish.
- Teriyaki sauce can be kept in the fridge for a month and in the freezer for up to several months. It is convenient to make a large batch and portion it into smaller containers for future use.
- If you want to have a crispy chicken skin, be sure not to moisten the skin with the sauce while cooking.
- You can also grill the chicken. You need to cook the sauce separately and use it as a basting sauce for grilling and drizzle the remainder on the chicken at serving.
- You can reduce the sauce to form a thick dipping sauce. Be careful not to reduce it too much or it may taste bitter.
- The amount of Japanese soy sauce in the teriyaki chicken recipe serves only as a guideline since the saltiness differs from brand to brand.
- Teriyaki is a delicious way to prepare a variety of dishes. Fatty seafood like tuna, yellowtail, beef, pork can be easily done teriyaki style by using the extra sauce you have made.
Teriyaki chicken – ideal for a quick meal
The main reason I like teriyaki chicken is that it is easy to prepare. Place it on top of a box of rice, serve along with miso soup and a bowl of salad is an excellent idea for anyone on the go.
Many Japanese restaurants where I live serve this bento set. Here’s what I just had at a nearby restaurant.
5 ways to cook innovative dishes with Teriyaki sauce
Teriyaki is a Japanese dish that is likely more famous internationally than in Japan.
This phenomenon is similar to the Chinese Cuisine Kung Pao chicken, which is highly popular internationally. As a result, there are many local chefs develop the alternative versions of teriyaki.
Below is a list of teriyaki dishes you can cook quickly with the best teriyaki sauce. You can find more information from the original recipe by following the links provided.
You can follow the link by clicking the title of the dishes below if you want to look into more detail how to prepare this dishes.
Before you begin, make the sauce as in ingredient B in the recipe above. Make a large batch of this easy teriyaki sauce. You can keep it for a week in the refrigerator and up to two months in the freezer.
This drool-inducing chicken teriyaki stir-fry dish is easy to make. It is best to serve with brown rice, quinoa or bread. You can also substitute broccoli with other vegetables of your choice.
Gordon Ramsay makes the teriyaki sauce himself, but you can use the same sauce for my recipe for his creation.
This recipe is another great stir-fry dishes served with rice. Substitute the ginger, soy sauce, honey sesame oil and fish sauce in the original recipe with the teriyaki sauce you just made.
Skewers is an excellent way to showcase the flavor of teriyaki sauce. Growing up to have Chinese food for New Year’s Eve celebration, the easy teriyaki chicken recipe creator Rachel said this is a great alternative to the traditional Chinese take-out.
Rachel has her recipe for the teriyaki sauce in her recipe. You can use my sauce, which is more traditional or her tested version in her recipe.
Miryam is a clinical dietician who runs her food blog. Follow her recipe, and for sure it is healthy and nutritious. Get fresh prawn for better flavor if you can, or just use the frozen one as she mentioned. She also has her version of the teriyaki sauce in her receipt for your reference.
The Teriyaki Chicken Recipe
- 250 g chicken thigh meat, deboned
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 bulb garlic
- 2 slices ginger
- Use a sharp knife to make a few cuts on the skinless side of the chicken thigh.
- Use a dry cloth to dry the chicken skin dry.
- Heat up the oil in a preferably nonstick saucepan.
- Place the chicken with the skin side down on the pan until the skin is crispy.
- Turn the chicken over and pour the mix from part B into the pan. Be careful not to moisten the skin.
- Reduce the sauce until it is thick and glossy. (half of the original volume)
- Discard the garlic and ginger.
- Cut the chicken into pieces. Drizzle the sauce in the pan on the chicken.
- Sprinkle with black and white sesame and serve.
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Serving Size:2 servings
Amount Per Serving: Calories: 393 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 153mg Sodium: 666mg Carbohydrates: 20g Fiber: 1g Sugar: 10g Protein: 32g