Teriyaki Chicken with shiny sauce, sesame, spring onions and rice
Japanese Recipe

Teriyaki chicken

For Teriyaki chicken, the meat is first fryed vigorously. The sauce is then reduced in the same pan until it coats the chicken brilliantly. This creates taste without heavy marinade.

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Total time 30 min
Calories 560 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Teriyaki chicken with shiny sauce

Teriyaki means that the sauce brings shine to the meat while cooking. Soy sauce gives salt, Mirin and sugar provide sweetness, sake completes. It is important to boil the sauce, but not to let it burn.

Lunch Dinner Meat Japanese Recipes

Recipe

Teriyaki chicken

Teriyaki chicken is fried briefly and glazed in a shiny sauce made of soy sauce, Mirin, sake and sugar. Chicken-cooked meat remains particularly juicy.

Ingredients

4 servings

Method

  1. 1

    Mix sauce

    Mix soy sauce, Mirin, Sake or water, sugar and optionally ginger.

  2. 2

    Fry chicken

    Dip chicken dry and fry vigorously in oil, first with the skin side down in the case of legmeat.

  3. 3

    Chewing

    Reduce heat and let the chicken pull. Drain excess fat if necessary.

  4. 4

    Glazing

    Place the sauce in the pan and let it boil until it sticks shiny to the meat.

  5. 5

    Serving

    Cut chicken and serve with rice, vegetables, sesame and spring onions.

Kitchen know-how

Tips for Teriyaki chicken

Reduce Sauce

Teriyaki sauce only gets shiny when cooked. Too early served it remains thin.

Do not burn

Sugar and Mirin caramelize quickly. Reduce heat as soon as the sauce thickens.

Dump meat remains juicy

Chicken dumpling meat forgives heat better than chest and remains particularly juicy.

Variations

How to adapt this recipe

Fry salmon fillets briefly and glazed with the same teriyaki sauce. Do not cook too long.

Press solid tofu, fry and glazed in the sauce.

Nutrition per serving

560kcal
38.0 gCarbohydrates
38.0 gProtein
26.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Teriyaki chicken

Classic are soy sauce, Mirin, sake and sugar. The sauce is boiled until it shines.

It caramelizes quickly by sugar and mirin. As soon as the sauce thickens, the heat should be reduced.

Crock meat remains particularly juicy. Chicken breast works, but should be cooked shorter.

Rice, steamed broccoli, cucumber salad, edamame or fried vegetables fit well.

Keep cooking

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