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Chicken Teriyaki

Writer's picture: Chante LotteringChante Lottering


Chicken teriyaki is a classic Japanese dish loved for its balance of sweet, savory, and umami flavors. Whether served with steamed rice, stir-fried vegetables, or even in wraps and sandwiches, chicken teriyaki is versatile, easy to make, and packed with bold, comforting flavors.







Ingredients

Sauce:

60ml Soy sauce

200ml Water

1 teaspoon Fresh ginger

1 Garlic clove, minced

75g Brown sugar

20g Honey

5g Rice vinegar

16g Cornstarch/Maizena (2 tablespoons)

60g Cold water

3ml Sesame oil

Chicken:

750g Chicken thigh, cut into strips or blocks

20g Vegetable oil or Sesame oil

1-2 teaspoons Sesame seeds

Rice:

400g Sushi rice

625ml Water

125ml Japanese rice vinegar

50g White sugar

1 teaspoon salt


Method

In a saucepan, combine soy sauce, water, ginger, garlic, brown sugar, honey, and rice vinegar. Heat over medium heat, stirring to dissolve the sugar.

In a small cup, mix the cornstarch with cold water to form a smooth slurry.

Once the sauce begins to simmer, gradually whisk in the cornstarch slurry.

Continue to cook, stirring constantly, until the sauce thickens to your desired consistency.

Remove from heat and stir in sesame oil.

If the sauce becomes too thick, add a small amount of water to thin it out.

Let the sauce cool.

Add the chicken to the teriyaki sauce and marinade for 10-15 minutes.

Heat your oil in a large non-stick pan over medium heat.

Lift the chicken out of the sauce with a slotted spoon and add to the hot pan, fry till the outside is golden brown.

Add the teriyaki to the chicken, place the lid on and let the chicken cook for 5-10 minutes.

Remove the chicken and place in a seperate bowl, turn the heat up and let the sauce reduce to a thick sauce, add the chicken again and toss to combine.

Sprinkle the sesame seeds over the chicken.


Sushi Rice Method


Measure 400g of sushi rice into a fine-mesh sieve or bowl. Rinse it thoroughly under cold running water, gently stirring with your hand, until the water runs almost clear. Drain well.

Transfer the rinsed and drained rice into a saucepan with a tightly fitting lid. Add 2 ½ cups (625ml) of cold water to the pan.

Place the saucepan over high heat and bring the water to a boil.

As soon as the water starts boiling, immediately cover the pan with the lid, reduce the heat to the lowest setting, and let it cook for 15 minutes. Do not lift the lid during this time.

After 15 minutes, turn off the heat but leave the pan on the hob. Remove the lid, place a clean tea towel over the pan (to absorb excess moisture), and then replace the lid tightly on top. Leave the rice to steam for an additional 10 minutes.

Place the 125ml Japanese rice vinegar, 50g White sugar & 1 teaspoon salt into a small saucepan and bring to a boil while stirring to disolve the sugar.

Mix the seasoning with the rice, use a fork to incorporate the seasoning into the rice.

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