Teriyaki Chicken

Teriyaki Chicken

Hey guys, this week I’ll be showing you how to make one of my favourite dishes – teriyaki chicken.

For me, there’s nothing better than walking into a cheap Japanese restaurant and ordering a teriyaki chicken bento box for $10-15. The chicken will be perfectly cooked and its served with fresh salad, miso soup and a bowl of rice. Sometimes, if the restaurant is extra generous they may even include a few slices of sashimi!

If you’re a teriyaki chicken lover like me then you absolutely have to try this recipe at home.

What are you waiting for? Click the video below and I’ll show you how to make some delicious teriyaki chicken.

My Tips for Teriyaki Chicken
1) Cut chicken into medium sized pieces
When you cook chicken at a very high heat it tends to shrink a bit. So cut the chicken into medium sized piece to get them room to shrink a little once they hit the pan.

2) Coat the chicken in cornflour
Cornflour is a thickening agent so this will help the teriyaki sauce thicken up and glaze the chicken. Without the cornflour, the teriyaki sauce will likely take longer to thicken up which means you could risk overcooking your chicken.

3) Develop a crust on the chicken first before adding the sauce
Cook each side of the chicken for 2 min on a medium high heat so that the chicken develops a lovely golden brown crust before adding the sauce. This will give the chicken an amazing texture with the caramelised teriyaki glaze!

4) Cook out the sauce until it coats the chicken
Leave 2-3 min at the end for the sauce to thicken up so that it nicely coats the chicken. Thats the best way to replicate teriyaki chicken in the restaurants where the sauce is gorgeous and stick. Make sure you use a high heat once the sauce goes in so that the sauce thickens up as quickly as possible without overcooking the chicken.

5) Serve with fresh salad
My favourite way to serve teriyaki chicken is with some fresh salad and sliced tomatoes. Similar to a bento box with rice except I don’t have a nice bento box. A bit of freshness from the vegetables really helps to complement teriyaki chicken.

Teriyaki Chicken
2 x 200g skinless Chicken Thigh Fillets
1 tbsp Soy Sauce
2 tbsp Mirin
3 tbsp Sake
2 tsp Sugar
1 tsp Cornflour
To Serve
1/2 Tomato
Mixed Salad
Sesame Seeds
Roughly cut chicken into medium sized pieces and coat with cornflour.
Add soy sauce, mirin, sake, sugar into a bowl and mix until combined.
Preheat pan on medium high heat, drizzle oil into pan and add chicken evenly into the pan. Cook chicken on one side for 2 min, flip over and cook for another 2 min. Add teriyaki sauce into the pan and cook for 2-3 min until sauce coats the chicken and turns into a thick gooey consistency.
Serve chicken on a bowl of rice with freshly sliced tomato wedges and mixed salad and garnish with sesame seeds.