Teriyaki Chicken 照り焼きチキン
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1
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Calories
405 kcal
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Course
Main Course
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Cuisine
Japanese
Teriyaki Chicken 照り焼きチキン
Description
To make Teriyaki Chicken, the chicken thigh is first scored to ensure even cooking, then pricked with a fork on the skin side to allow better absorption of the teriyaki sauce. The thigh is cooked skin-side down in a hot pan without added oil to achieve a crisp exterior. Excess fat rendered from the skin is removed during cooking.
After crisping the skin for about five minutes, the chicken is flipped and cooked on the other side. Teriyaki sauce is poured over and continuously spooned onto the chicken as it simmers and reduces, thickening into a glossy glaze that coats the meat evenly. Once the sauce bubbles more prominently and thickens, the cooking is stopped.
The finished chicken is sliced into approximately 2 cm thick pieces for serving and can be paired with vegetables. Using chicken thigh delivers more flavor and tenderness compared to breast meat. The sauce's mixture enhances the chicken with balanced sweetness and saltiness.
Chicken breast can substitute the thigh but may require some oil when cooking. The recipe notes mention a homemade teriyaki sauce option if desired.
Ingredients
- 1 chicken thigh the thigh just has more flavour 500g
- 50 ml teriyaki sauce
Instructions
- Score the chicken thigh meat and open up to make the meat thickness even.
- Poke the chicken thigh skin with a fork in order to allow the sauce to go through easily.
- Heat a large frying pan on high heat (you do not need oil)
- Once the pan has heated, place the chicken meat on the pan with the skin side down
- Brown the side and make the skin crisp for about 5 minutes. Remove any oil produced from the skin as much as possible.
- When the skin is crisped, turn the meat over and cook the other side.
- Pour the teriyaki sauce over the chicken meat. Keep pouring sauce over the chicken meat with a spoon until the teriyaki sauce has reduced a little bit.
- When the sauce starts to make bigger bubbles around the chicken and the sauce has thickened, turn the heat off and remove the pan from the heat.
- Slice the chicken thigh about 2 cm thick to serve with your choice of vegetables.
Notes
- Chicken breast can be used as a substitute, but adding oil to the pan may be necessary to prevent sticking.
- Homemade teriyaki sauce can be used for better control of flavor and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 110mg | 37% |
| Sodium | 2358mg | 98% |
| Potassium | 307mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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