Chicken teriyaki is probably every children’s favorite Japanese food. I know I love this so much when I was young, and every single time my family went to a Japanese restaurant, I didn’t even look at the menu and said I want a chicken teriyaki meal.
Now that I’m a full-fledged adult, I eat out less and prefer cooking at home. And with this recipe, I can cook chicken teriyaki for myself and my family. These homemade chicken teriyakis are good, just as good as the ones in any good Japanese restaurant. I swear!
Ingredients for chicken teriyaki
Homemade teriyaki sauce
When it comes to sake, it is always better if you can find some decent Japanese drinking sake. Cooking-grade sake is okay too, though I prefer using drinking-grade sake. 🙂
For this chicken teriyaki dish, we will need these for the teriyaki sauce:
- 4 tablespoon soy sauce
- 4 tablespoon sake
- 4 tablespoon mirin
- 2 tablespoon sugar
For the chicken teriyaki itself, you will need:
- 4 chicken thighs, boneless with skin intact
- 3 tablespoon oil
Cooking chicken teriyaki
1. Brown chicken
Pat dry chicken thigh, then sprinkle with salt and pepper. Heat oil in a frying pan on medium-high heat. Sear chicken thighs until browned on both sides. About 2-3 minutes per side. Set aside.
2. Teriyaki sauce
Wipe clean the frying pan (or use a clean one), add all teriyaki sauce ingredients into the pan and bring to a boil. Cook until sauce is thicker.
3. Coat chicken with teriyaki sauce
Once the sauce is thick, return all chicken thighs into the pan. Cook until the sauce turns into a glaze that coats the chicken.
4. Rest and serve
Turn the heat off. Let the chicken rest for 10 minutes, then cut into bite-size pieces. Serve with steamed white rice.
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