Experience the perfect mixture of dessert and salty with Korean -style teriyaki chicken! Incredibly easy to prepare, it is perfect for relaxed weekdays or weekends. Deliciously tender and full of flavor, it is a favorite of the family that everyone will love!
One of the first recipes that I shared on this website was my Korean -style Teriyaki chicken. Teriyaki Chicken has long been a loved dish in Korea, appreciated for its comforting balance of sweet and savory flavors.
When I shared this recipe for the first time, the Korean plum extract was very fashionable in cooking at home, so I added it for a single turning point. I love the way Korean cuisine reinvents family dishes and the Teriyaki chicken is no exception, with thin changes that give it a distinct touch. Lately, however, I have learned to honor the roots of foreign inspiration recipes. With this in mind, I updated my Teriyaki chicken to perfectly balance its classic flavors with delicate Korean influences.
This Japanese favorite deals with tender chicken covered in a lucid and sweet sauce and flavor made with soy sauce, sugar, mirin and sake. Personally, I think that the boneless chicken legs work better for this recipe. They remain juicy as they cook and the skin stops enough to absorb all that tasty sauce.
Having said that, finding boned thighs and skin-on can be complicated: myself a challenge! If you can’t take them, use only what you have at hand.
Whether it’s a dinner to be impressed or a quick solution of the week, this Teriyaki chicken is a guaranteed success. It is beautifully combined with rice and vegetables for a healthy and complete meal. Finally, if you want to change things, here is a little advice: my Teriyaki sauce also combines salmon wonderfully. Try it to discover a completely new favorite!
Teriyaki chicken ingredients
Principal
- 500 g / 18 Once of chicken thigh, boned fillets
- fine salt, to taste
- Black black pepper, to taste
- 1 teaspoon of kitchen oil
- 2 tablespoons of sesame seeds
- 2 cups of cooked rice
Teriyaki sauce
- 1/4 cup of soy sauce, normal (use Kikkoman Brand)
- 4 tablespoons of sweet rice wine (Mirin)
- 3 tablespoons of cooking (rice wine)
- 2 tablespoons of brown sugar
- 5G / 0.18 Once of ginger, thin slices or 1 teaspoon of ground ginger
- 15 g / 0.5 ounce of green onion, white part, chopped
Vegetables (optional)
- carrots, steam cooked
- Broccoli, slightly steam
- cucumber, thin slices
- Avocado, in slices thinly
- mix of salad
* 1 TBSP = 15 ml
** If you can’t find the cooking sake, replace it with sweet rice wine (Mirin) and reduce the brown sugar to 1 tablespoon.
How to do
1 If not available, use the back of a knife. The chicken with kitchen paper was granted, then season slightly with salt and pepper. Set aside.
2 Filter ginger and green onion, then set the sauce aside.
3. Heat a pan over medium-high heat until it starts to sizzle. Add the kitchen oil and distribute it evenly on the surface of the pan. Place the chicken in the pan and cook for about 3 minutes or until golden brown.
Turn up the chicken, reduce the medium-low heat and cover with a lid. Continue to cook until the chicken is made by about 70% (about 3 minutes). At this stage, the chicken should be firm and opaque outside but slightly pink in the center.
4. Open the lid and transfer the chicken to a plate. Clean any excess liquid from the pan carefully.
5 Cook the chicken over medium heat for about 3 minutes, then throw it and cook on low heat for another 2 minutes or until it is completely cooked. While cooking over low heat, often spoon the sauce on the chicken to give it a shiny finish.
6. Once the chicken is cooked, remove it from the pan and set it aside. If the sauce has not yet thickened, increase the medium-high heat and cook over low heat to reduce the sauce, which should take from 2 to 4 minutes. Alternatively, you can add a starch suspension for faster thickening.
Once the sauce reaches the desired consistency, briefly brings the chicken in the pan to cover it in the sauce before serving.
7. Transfer the chicken to a cutting board and cut it into small pieces.
8. Serve the chicken over a bowl of rice with your choice of vegetables. If desired, season the Teriyaki sauce reserved on the bowl, then garnish with green onion and sesame seeds. Enjoy!
Other recipes of a bowl to try
Duties quick and satisfactory meals? These delicious options are perfect for demanding days or when you need a comforting and tasty solution!
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Use a meat mazzuolo or a back to standardize the thickness of the chicken thigh fillets also to cook. If not available, use the back of a knife. The chicken with kitchen paper was granted, then season slightly with salt and pepper. Set aside.
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In a small pot, add the ingredients of the Teriyaki sauce and bring to the boil over medium heat, mixing frequently until the sugar dissolves. Filter ginger and green onion, then set the sauce aside.
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Heat a pan over medium-high heat until it starts to sizzle. Add the kitchen oil and distribute it evenly on the surface of the pan. Place the chicken in the pan and cook for about 3 minutes or until golden brown.Turn up the chicken, reduce the medium-low heat and cover with a lid. Continue to cook until the chicken is made by about 70% (about 3 minutes). At this stage, the chicken should be firm and opaque outside but slightly pink in the center.
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Open the lid and transfer the chicken to a plate. Clean any excess liquid from the pan carefully.
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He brings the chicken back to the pan and pour the Teriyaki sauce on it, reserving about 1/4 cup. Cook the chicken over medium heat for about 3 minutes, then throw it and cook on low heat for another 2 minutes or until it is completely cooked. While cooking over low heat, often spoon the sauce on the chicken to give it a shiny finish.
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Once the chicken is completely cooked, remove it from the pan and set it aside. If the sauce has not yet thickened, increase the medium-high heat and cook over low heat to reduce the sauce, which should take from 2 to 4 minutes. Alternatively, you can add a starch suspension for faster thickening. Once the sauce reaches the desired consistency, briefly brings the chicken in the pan to cover it in the sauce before serving.
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Transfer the chicken to a cutting board and cut it into small pieces.
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Serve the chicken over a bowl of rice with your choice of vegetables. If desired, season the Teriyaki sauce reserved on the bowl, then garnish with green onion and sesame seeds. Enjoy!
- 1 tablespoon = 15 ml
- If you can’t find the cooking sake, replace it with sweet rice wine (Mirin) and reduce the brown sugar to 1 tablespoon.
Calories: 890Kcal | Carbohydrates: 61G | Protein: 49G | Fat: 45G | Saturated fat: 12G | Polynsaturo fat: 10G | Monolysatuine fat: 19G | Trans fat: 0.2G | Cholesterol: 245mg | Sodium: 1820mg | Potassium: 693mg | Fiber: 1G | Sugar: 12G | Vitamin A: 270Iu | Vitamin C: 2mg | Soccer: 78mg | Iron: 3mg
The nutritional information shown is an estimate provided by an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist.
