What are stir-fried beef, meat skewer, burger, and pan-fried salmon recipes in common with the teriyaki chicken recipe?
The traditional Japanese will tell you that they are just unrelated food.
However, food enthusiasts in western countries may say otherwise because all of these can be cooked the teriyaki way.
Culinary globalization is so diverse that it is impossible to define a particular fusion food that belongs to which country.
We will start with chicken teriyaki, which is more common. Then, you will find some more unique creations from other chefs and food writers to put some unusual twist on the original teriyaki chicken recipe.
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So what is teriyaki chicken? Teriyaki chicken is traditional Japanese food prepared by pan-frying or grilling the chicken and finished by cooking with the teriyaki sauce, which is a combination of Japanese soy sauce, mirin, sake, and sugar.
These ingredients are boiled and reduced to half of the volume, forming a sauce with concentrated flavor. These ingredients provide a constant pull between sweet and salty, a complex flavor that elevates the food to paradise.
Teriyaki sauce provides a glossy sheen due to volume reduction and caramelization of sugar during preparation. This is different from the mediocre teriyaki sauce thickened with cornstarch in certain restaurants. Therefore, it is worth learning how to make teriyaki sauce at home.
Mirin is a sweet Japanese wine that gives the umami to the teriyaki sauce. Sake is a Japanese rice wine and is preferred over other types of rice wine for authenticity. Shoyu is a Japanese soy sauce with a distinct aroma and flavor and should not be compromised with different soy sauces. Chinese soy sauce, dark caramelized soy sauce, and Indonesian sweet soy sauce (kicap manis) taste differently from shoyu.
How to make teriyaki chicken
Since teriyaki chicken is easy to prepare, it is a perfect dish for working housewives and homemakers who struggle to get food on the dinner table in a limited time.
Tips on how to prepare the best teriyaki chicken
- Score the chicken for even cooking as the thickness will be the same for every chicken part.
- Carefully remove the bone. Leaving the skin on helps to increase the crispness of the chicken. The best size of teriyaki chicken is between four to six cm square.
- The appearance of teriyaki sauce should be thick and coat the chicken forming a thin glaze to give a shiny finish.
- Teriyaki sauce can be kept in the fridge for a month and in the freezer for several months. After that, it is convenient to make a large batch and portion it into smaller containers for future use.
- If you want to have crispy chicken skin, be sure not to moisten the skin with the sauce while cooking.
- You can also grill the chicken. You need to cook the sauce separately and use it as a basting sauce for grilling and drizzle the remainder on the chicken at serving.
- You can reduce the sauce to form a thick dipping sauce. Be careful not to reduce it too much, or it may taste bitter.
The amount of Japanese soy sauce in the teriyaki chicken recipe serves only as a guideline since the saltiness differs from brand to brand.
Teriyaki is a delicious way to prepare a variety of dishes. Fatty seafood like tuna, yellowtail, beef, and pork can be easily done in teriyaki style using the extra sauce you have made.
Teriyaki chicken – ideal for a quick meal
The main reason I like teriyaki chicken is that it is easy to prepare. Place it on top of a box of rice, and serve it along with miso soup and a bowl of salad is an excellent idea for anyone on the go.
Many Japanese restaurants where I live serve this bento set. Here’s what I just had at a nearby restaurant.
If you like this teriyaki chicken recipe, check out how to make Gyoza, Japanese curry, Chawanmushi, Japanese cheesecake, and Japanese milk bread on this website for other Japanese foods.
5 ways to cook innovative dishes with Teriyaki sauce
Teriyaki is a Japanese dish that is likely more famous internationally than Japan.
This phenomenon is similar to the Chinese Cuisine Kung Pao chicken, which is highly popular internationally. As a result, many local chefs have developed alternative versions of teriyaki.
Below is a list of teriyaki dishes you can cook quickly with the best teriyaki sauce. You can find more information from the original recipe by following the links provided.
You can follow the link by clicking the title of the dishes below if you want to look into how to prepare these dishes.
Before you begin, make the sauce as in ingredient B in the recipe above. Then, make a large batch of this easy teriyaki sauce. You can keep it for a week in the refrigerator and for up to two months in the freezer.
1. Stir-fry chicken teriyaki with broccoli
This drool-inducing chicken teriyaki stir-fry dish is easy to make. It is best to serve with brown rice, quinoa, or bread. You can also substitute broccoli with other vegetables of your choice.
2. Teriyaki salmon
Gordon Ramsay makes the teriyaki sauce himself, but you can use the same sauce for my recipe for his creation.
3. Stir-fry beef with teriyaki sauce
This recipe is another great stir-fry dishes served with rice. Substitute the ginger, soy sauce, honey sesame oil and fish sauce in the original recipe with the teriyaki sauce you just made.
4. Chicken teriyaki skewers
Skewers is an excellent way to showcase the flavor of teriyaki sauce. Growing up having Chinese food for New Year’s Eve celebration, the easy teriyaki chicken recipe creator Rachel said is an excellent alternative to the traditional Chinese take-out.
Rachel has her recipe for the teriyaki sauce in her recipe. You can use my sauce, which is more traditional, or her tested version in her recipe.
5. Pan-fried teriyaki shrimp
Miryam is a clinical dietician who runs her food blog. Follow her recipe, and for sure, it is healthy and nutritious. Get fresh prawns for better flavor, or use the frozen ones, as she mentioned. She also has her version of the teriyaki sauce in her receipt for your reference.
The Teriyaki Chicken Recipe
Teriyaki Chicken Recipe- Easy Japanese Cuisine
Easy recipe that you can prepare in 15 minutes
- 250 g chicken thigh meat, deboned
- 1 tablespoon Japanese soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 bulb garlic
- 2 slices ginger
- 1 1/2 tablespoons vegetable oil
- Black sesame
- White sesame
- Use a sharp knife to make a few cuts on the skinless side of the chicken thigh.
- Use a dry cloth to dry the chicken skin dry.
- Heat up the oil in a preferably nonstick saucepan.
- Place the chicken with the skin side down on the pan until the skin is crispy.
- Turn the chicken over and pour the mix from part B into the pan. Be careful not to moisten the skin.
- Reduce the sauce until it is thick and glossy. (half of the original volume)
- Discard the garlic and ginger.
- Cut the chicken into pieces. Drizzle the sauce in the pan on the chicken.
- Sprinkle with black and white sesame and serve.
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Serving Size:2 servings
Amount Per Serving: Calories: 393Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 153mgSodium: 666mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 32g
This data was provided and calculated by Nutritionix on 5/30/2019.
Chinese Food Recipes Teriyaki Chicken | Food Recipes
Thursday 5th of April 2018
[…] How to cook teriyaki chicken and fusion teriyaki cuisine […]
Lim Kian Hin
Tuesday 25th of April 2017
Dear Mr Kwan,
Regret to intrude.
This coming Sunday we are having a Community Event. Cooking for 30.
I was assigned to offer one dish. Chicken Terayaki.
I noticed this dish once cook got to serve fast n if keep for later serving it can be soggy.
I intend to cook at the event but it will takes too much time.
My Question is that . Can I prefer cook. . 50 percent at home. Zip locked put into chiller.
On the day of event since alrdy 50 percent precooked. Will speedup my cooking till competition of this chicken Terayaki dish. . And taste not really affected.
Thank You Mr Kwan.
Tuesday 25th of April 2017
Chicken teriyaki is best to have a crispy skin, although it is still delicious after cooking with the sauce. If you are concerned the crispiness and the time required to cook for a large group of people, I suggest the following; 1. Pan fried the chicken a day before to 80% cooked, and try not to brown the skin so much. 2. On the day of your event, cook the remaining 20%, and crisp the skin. 3. Make the sauce separately, but do not cook together with the chicken as in the recipe. Instead of doing that, mix the chicken with the sauce only when you want to serve.
Hope this work well for you.
Sunday 26th of June 2016
Would you mind to show recipe on steam chicken also?
Monday 27th of June 2016
Hi Mary, I have not written any steam chicken recipe so far, but surely that is a common recipe among the Asian. I will definitely keep it in mind for my future recipe development. KP Kwan
Wednesday 1st of June 2016
Thanks for the recipe. It looks pretty easy. Will try it tomorrow.