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August 04, 2014

How to make Chicken Teriyaki

By Stuart Turner

So we've covered a lot of popular Japanese restaurant dishes on our blog now, including udon noodle soup, ramen, mochi and more, but we haven't yet told you how to make one of the most popular dishes synonymous with Japanse culture; Teriyaki. Can you remember a time before the Japanese restaurant revolution in the UK? Eating sushi and more adventurous dishes was beyond many of us, but Teriyaki has always been popular. In the UK there are in fact, many restaurants which soley focus on creating fresh teriyaki dishes right before your eyes on a hot plate! 

However, if you don't fancy all the showmanship and crazy loud sizzling, why not make your own Teriyaki at home? Here's a simple recipe.

You will need:

  • 2 lbs chopped and skinless chicken thighs.
  • 4 Tbsp Mirin
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Brown Sugar
  • 1 Thumb of grated fresh ginger
  • A dash of pepper
  • 1 Tsp Chilli Flakes

 

How to make Terikayi:

This dish really could not be simpler, there's absolutely nothing complicated to it! It's actually so easy, you can get half the prep done in the morning before work then come home to an easy teatime treat. 

Start by taking a large ziplock bag or dish, and place all of the ingredients in it together. Mix up well, coating the chicken in all the sauce. Seal the ziplock bag or cover the dish with clingfilm, then place in the fridge for a minimum of two hours. This will let all the lovely teriyaki flavours infuse with the chicken.

Later, heat a large frying pan or griddle skillet with a little olive oil (the spray type works great). Get it to a high heat, then add the marinated chicken. Be careful, as it will likely splutter. 

After 5-10 minutes when the chicken is cooked, pour on the rest of the marinade from the bowl or bag. Let it bubble and thicken for another five minutes.

Then that's it, you have a hot, yummy bowl of Teriyaki chicken! Serve with rice or noodles.


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