Teriyaki Chicken marinade is a favorite not only in Japan, but in restaurants around the world. The Teriyaki sauce you buy in the store might taste a bit different from the original Japanese version. But it's so easy to make, you'll never buy Teriyaki sauce again.
According to Wikipedia, the word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. So Chicken Teriyaki basically means grilled shiny chicken. And I love eating grilled shiny chicken!
How to make Teriyaki Chicken Marinade
Teriyaki Chicken is popular in western countries, usually as a stir fry served with rice. This is an authentic Japanese recipe, without any strange additions like orange juice or other added sweetness. Some recipes will add a bit of pineapple juice which adds sweetness and tenderizes the meat, and that makes sense to me as long as the pineapple is subtle. I think that flavor combo works well, but I'm using sugar to keep this recipe as simple and authentic as I can.
The Teriyaki Chicken marinade only has 4 ingredients, and I think Japanese Sake is the ingredients that makes it taste authentic. Sake can be expensive, so people sometimes skip it from recipes. You can substitute Sake with Chinese Cooking Wine, which is a rice wine made from fermented rice.
The other essential ingredient is Mirin, which is another sweeter type of rice wine. The sweetness of Mirin contrasts perfectly with the saltiness of soy sauce and sake. To make the marinade, just mix all the ingredients together and you're done. The hardest part of this recipe is waiting for the chicken to marinate before cooking.
When I was in Japan, grilled Teriyaki was everywhere, usually with fish and cooked over hot coals or a grill. This was one of my favourite meals in Japan, but most of us don't have the luxury of grilling over coals, so a frying pan will do the trick.
Easy Teriyaki Recipe Tips
I usually double the recipe for a family of 4, I hate not having enough meat on my plate. It's best to marinate the chicken thighs for at least 2 hours before frying, 20 minutes if in a hurry. I cut each thigh into 4-6 pieces. If you don't have Mirin, add an extra tablespoon of sugar and a tablespoon of dry sherry. Taste and adjust the Teriyaki sauce according to your own tastes, add extra sugar or soy, and optional grated ginger. Chicken thighs are juicier and more flavourful, and traditionally made with Japanese Teriyaki, but you can use chicken breast (but it will be drier). Honey can be substituted for sugar, but prefer sugar as I find Australian honey really changes the authentic flavor of the Teriyaki sauce.
Bring home a bit of Japan for dinner tonight. This easy Chicken Teriyaki recipe is an authentic Japanese classic, quick to make and sure to be a family favorite. Ready to grill, bbq, pan fry, or add to a stir fry. Bon Appetit! Приятного аппетита!
Teriyaki Chicken Marinade
- 1 lb /500g chicken thighs boneless and chopped into bitesize pieces
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon mirin If can't find then add extra tablespoon sugar
- 1 tablespoon sugar
- Place all the ingredients in a bowl or a Ziploc bag and allow to marinate for at least 2 hours.
- In a frying pan, heat oil and fry the chicken thigh pieces until they are golden brown. DON'T FRY THE CHICKEN IN THE MARINADE! The chicken thighs should be fried without the sauce, allowing them to crisp up, especially important if there is skin on the chicken thigh pieces.
- When the chicken is cooked, add the Teriyaki marinade and cook until the sauce thickens, usually a few minutes.
- Serve with rice and garnish with sesame seeds and green onions.