Savor the authentic taste of teriyaki from Japan, the birthplace of this savory delight. Japanese Chicken Teriyaki features the rich flavor of chicken with crispy skin, complemented by traditional Japanese teriyaki sauce.
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What is Japanese Chicken Teriyaki?
Japanese Chicken Teriyaki is a dish in which chicken is sautéed and flavored with Japanese seasonings, mainly consisting of mirin, sugar, and soy sauce. "Teri" means shine, and "yaki" refers to sauté or grill, and this dish is called 'teriyaki' because the surface of the chicken cooked with this sauce appears to shine.
Chicken with a mild flavor pairs well with this rich sauce. In Japan, it is a popular choice for a bento (lunch box) as it remains delicious even when cooled.
The sauce used
The sauce used for this dish is Japanese teriyaki sauce made from sake, mirin, sugar, and soy sauce. It is primarily used in Japan for cooking meat or fish dishes and is also well-known as a condiment for hamburgers.
While there is also teriyaki sauce in the U.S., it differs in both ingredients and taste from the Japanese version. The U.S. teriyaki sauce is a Western-style sauce originally manufactured by Kikkoman, a Japanese soy sauce company. For an authentic experience, try Japanese teriyaki sauce for your Japanese dishes.
Accompaniment options
Japanese chicken teriyaki can be served on its own, but it is commonly accompanied by vividly colored vegetables such as lettuce, tomatoes, cherry tomatoes, shishito peppers, or broccoli. Since these vegetables are for color and nutritional value, feel free to garnish according to your preference.
Ingredients
- 0.66 lb. (300g) boneless, skin-on chicken thighs
Seasonings:
- 1 ½ Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Accompaniments (optional):
- lettuce
- cherry tomatoes
Step-by-step instructions
🕒 Total 15 mins
Step 1
Poke the chicken's skin in several places with a fork. If the chicken meat is uneven in thickness, cut it open to even it out.
Step 2
Mix the seasonings (sake, mirin, sugar, and soy sauce) in a bowl.
Step 3
Heat oil in a pan. Sauté the chicken over medium heat, starting with the skin side down, until well-browned. Occasionally press the chicken with a spatula to ensure even browning.
Step 4
Flip the chicken over, cover the pan, and let it steam over medium heat for about 3 minutes.
Step 5
Turn off the heat, remove the lid, and wipe off any excess oil from the chicken with paper towels. Then, add the seasoning liquid from the bowl and cook over medium heat again, turning the chicken occasionally, until just a little liquid remains.
Step 6
Remove the chicken from the pan and cut it into 0.8 inch (2cm) pieces.
Step 7
Serve the chicken on plates and drizzle with any sauce remaining in the pan. Accompany it with a side of lettuce and cherry tomatoes, as desired.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Poke the chicken's skin in several places with a fork. This will allow excess oil from the chicken to drain off during sautéing, making it easier for the seasoning liquid to penetrate.
- Wipe off any excess oil from the chicken with paper towels before adding the seasoning liquid. Removing any excess oil helps the chicken achieve a crispy texture and allows the liquid to penetrate more easily.
Recipe Card
Japanese Chicken Teriyaki
Ingredients
- 0.66 lb. (300g) boneless, skin-on chicken thighs
Seasonings:
- 1 ½ Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Accompaniments (optional):
- lettuce
- cherry tomatoes
Instructions
- Poke the chicken's skin in several places with a fork. If the chicken meat is uneven in thickness, cut it open to even it out.
- Mix the seasonings (sake, mirin, sugar, and soy sauce) in a bowl.
- Heat oil in a pan. Sauté the chicken over medium heat, starting with the skin side down, until well-browned. Occasionally press the chicken with a spatula to ensure even browning.
- Flip the chicken over, cover the pan, and let it steam over medium heat for about 3 minutes.
- Turn off the heat, remove the lid, and wipe off any excess oil from the chicken with paper towels. Then, add the seasoning liquid from the bowl and cook over medium heat again, turning the chicken occasionally, until just a little liquid remains.
- Remove the chicken from the pan and cut it into 0.8 inch (2cm) pieces.
- Serve the chicken on plates and drizzle with any sauce remaining in the pan. Accompany it with a side of lettuce and cherry tomatoes, as desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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