What is teriyaki chicken made of?

Technically speaking, teriyaki (照り焼き) is a way of cooking typically using soy sauce, mirin, sake and sugar.

What's the difference between teriyaki sauce and soy sauce?

Soy sauce is a single ingredient, teriyaki usually contains at least 4 ingredients. (Soy sauce, sake, mirin and sugar.)

What does teriyaki chicken taste like?

It's has a savory taste from the soy sauce, yet a sweet and caramelized taste from the sugar.

Do they eat teriyaki in Japan?

Yes, indeed! But maybe not as often as you think Japanese people would. It's not really something I personally eat often.

What does teriyaki mean in Japanese?

"Teri" (照り) means gloss and "yaki" (焼き) means frying/cooking.

Can I substitute teriyaki sauce with soy sauce?

Teriyaki sauce contains soy sauce, but soy sauce on it's own won't be close to tasting like teriyaki.

What is teriyaki sauce used for?

In Japan, teriyaki sauce is often used for chicken or yellowtail. However, it's a versatile sauce that can be used for any kind of meat or fish.

The Best Crispy Japanese Teriyaki Chicken

Description

How to make quick and easy Japanese Teriyaki Chicken! Crispy pan fried chicken thigh coated in a sweet and delicious homemade teriyaki sauce!

Ingredients

250g (1/2 lb) chicken thigh
1 pinch salt
1/2 tbsp potato starch or corn starch
1/2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tsp brown sugar
2 tbsp liquid dashi (or water)
1 tsp honey

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Instructions

First, place the chicken thigh on a chopping board with the underneath facing up (skin-side down) and make horizontal incisions on the thickest parts to make small flaps. Pull out the flaps so that the chicken thigh is more or less an even thickness all the way through.
Flip the chicken over and pierce the skin with a fork all over.
Sprinkle with a pinch of salt on both sides and rub it over.
Dry the surface with a paper towel.
Thinly coat the underneath with potato starch (or corn starch). Make sure to brush off any excess.
Add the vegetable oil to a cold pan and place the chicken thigh inside with the skin side facing down.
Move the chicken around the pan in a circular motion so that the skin and surface of the pan are evenly coated in oil.
Place the pan on the stove and turn the heat on a medium setting. Fry for 7 minutes, rotating the chicken from time to time to ensure that the skin is evenly browned.
While the chicken is cooking, take a small bowl and add the soy sauce, mirin, sake, sugar, dashi stock and honey. Mix until the sugar and honey are dissolved.
After 7 minutes have passed, flip the chicken thigh over and fry for 2 minutes on the other side.
Use a paper towel to wipe up excess oil in the pan.
Once 2 minutes have passed turn up the heat to medium high and pour the sauce into the pan.
Scoop up the sauce with a spoon and pour it over the surface of the chicken. Keep spooning the sauce over the chicken until it becomes thick and glossy.
Remove from the heat and rest for a few minutes before cutting it into strips.
Enjoy!

Prep Time: 5 mins
Cook Time: 10 mins
Category: Meat
Method: Frying
Cuisine: Japanese

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Description

Ingredients

Instructions

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