Chicken Teriyaki チキン照り焼き

Thursday, 6 March 2014

Teriyaki may have originally been a grilled dish, these days in Japan, the chicken is pan-fried more often than not due to busy schedules and a lack of charcoal grills. It doesn’t have the smoky flavor that grilled chicken teriyaki has, but pan frying produces chicken that’s more moist and tender. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy, it means there’s one less pot to wash.
I thought authentic Chicken Teriyaki would be a great first introductory dish for cooking Japanese food.
Hmmmmm!  Just talking about them make me drool! So dear readers, when you think of Japanese food, what dish comes to your mind first?


1 lb (454 g) boneless chicken
2 Tbsp. sake for cooking
1 tsp. oil
1/4 Tsp. Salt

Teryaki Sauce:

2 Tbsp. soy sauce
2 Tbsp. water
1 Tbsp. sake
1 Tbsp. sugar
1/4 onion, grated, including juice
1" (2.5 cm) ginger, grated, including juice


1.  Cut each chicken thigh into 4 pieces.

2.  Combine the teriyaki sauce ingredients      in a medium bowl or Ziploc bag.

3.  Add the chicken into the bowl and marinate for at least 2-3 hours in the refrigerator.

4.  Heat the oil in a non-stick pan over medium high heat and place the chicken pieces skin side down, RESERVING the sauce.Do not add any liquid so that chicken will brown nicely.

5.  The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.


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