When I was little, I would often order chicken teriyaki lunch specials from Japanese Restaurants. I probably ordered the chicken teriyaki dish because I thought it was “safe” and the sweet and salty flavors satisfied my young tastebuds. Now that I’m older, I like to add toppings to my chicken teriyaki such as thinly sliced green onion. I think that gives it more of an adult taste. For this chicken teriyaki recipe, I used a more homestyle method in comparison to your traditional grilled or broiled chicken teriyaki and the teriyaki sauce is kept very simple. Try creating your own chicken teriyaki bento by adding a side salad and some california rolls.
Oh! and if you like garlic, try my other chicken teriyaki recipe.
This recipe makes about 3 servings
- 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
- Mix the soy sauce, sake, sugar, and mirin in a small bowl. Mix well until the sugar dissolves.
- Slice the chicken thinly (about a 1/4 inch). Lightly coat the chicken with potato starch on both sides.
- 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.
- 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.
- Serve chicken teriyaki with thinly sliced green onion sprinkled on top and with a bowl of hot steamed rice.