Chicken Teriyaki is a lunchtime favorite for many Japanese people. It’s another great food to pack in bentos since it’s good even when cold. Normally, chicken teriyaki is grilled or broiled, but this is more of a homestyle cooking recipe. The traditional Japanese teriyaki sauce is kept simple by using just soy sauce, sake, mirin, and sugar. I used chicken breasts for this recipe, but you can also use thigh or leg meat. Serve with a bowl of hot steamed rice and you’re all set!

Ingredients:

12 oz chicken breast
3 tablespoon sake
2 1/2 tablespoon soy sauce
2 tablespoon sugar
1 1/2 tablespoon mirin
1 green onion thinly sliced (optional)
potato starch to dust
oil for frying

Makes 2 to 3 servings

Cooking Instructions:

Step 1: Mix the soy sauce, sake, sugar, and mirin in a small bowl. Mix well until the sugar dissolves.

Step 2: Slice the chicken thinly (about a 1/4 inch). Lightly coat the chicken with potato starch on both sides.

Step 3: Heat the frying pan and add 1 to 2 tablespoon oil. Pan-fry both sides of the chicken over high heat. You might have to fry in 2 to 3 batches. Put chicken aside and clean pan with paper towel.

Step 4: Heat the pan again and then add all of the chicken. Pour sauce over the chicken. Reduce to medium heat after about 30 seconds and turn the chicken over a couple times until browned all over.

Step 5: Serve chicken teriyaki with thinly sliced green onion sprinkled on top and with a bowl of hot steamed rice.

This post is tagged chicken, Japanese, teriyaki

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