Chicken Teriyaki

Are you looking at the takeout menus for ordering some Chicken Teriyaki? Come on! It’s not a thing only restaurants can make. It’s way easier than you think, so you can do it! And if you do, I’m pretty sure you will taste the BEST Chicken Teriyaki that you’ve ever had. Let’s get started!

TERIYAKI SAUCE

Ingredients:

• 3-4 green onions (white part only)
• 1/4 yellow onion
• 4 cloves garlic
• 0.4 oz (10g) ginger

Teriyaki Sauce:

• 1 cup (240ml) soy sauce
• 1 cup (240ml) mirin
• 1/2 cup (120ml) sake
• 1/2 cup (120ml) sugar

Instructions:

1. Roughly chop the green onions. Cut the onion into quarters. Place them on a baking sheet lined with foil. Add garlic cloves and ginger. 

2. Place them under the broiler for about 10 minutes or until nice and charred. (If you don’t have a broiler, you can grill them in a dry pan. That’s totally fine.)

3. Meanwhile, in a saucepan, combine soy sauce, mirin, sake, and sugar. Add all your aromatics and bring it to a boil. Once it comes to a boil, reduce it down to low heat. Let it simmer for 10 more minutes, stirring occasionally.

4. Once the sauce is reduced by 2/3, remove it from the heat. Set aside.

NOTES:

• Once it’s completely cooled, you can put it in a jar (or bottle) and keep it in the fridge for up to 3 months.
• There’s so much you can do with this teriyaki sauce, so try it with various proteins and veggies!

CHICKEN TERIYAKI (1 serving)

Ingredients:

• 2 green onions
• 1 cup green cabbage
• 1-2 boneless, skin-on chicken thighs (or breasts)
• salt and pepper, to season
• potato starch (or cornstarch, cake flour)
• 1/2 tbsp neutral-tasting oil
• teriyaki sauce
• kewpie mayo
• 1 cherry tomato (optional), for garnish

Instructions:

PREP INGREDIENTS

1. Cut the green onions into long strips.

2. Thinly slice the cabbage. Soak them in cold water.

3. Prepare the chicken. Trim off any excess fat but leave the skin-on. Season both sides with salt and pepper. Coat them with some potato starch (or cake flour). Shake off the excess.

COOK CHICKEN TERIYAKI

1. In a pan, heat the oil (1/2 tbsp) over medium-low heat. Once it gets nice and hot, place your chicken, skin side down, and the green onions. Once the green onions are nice and charred, remove them from the pan.

2. Once you’ve got good color on one side, flip and cook the other side for another couple of minutes.

3. Once it’s golden and crispy on both sides, change the heat to low heat. Generously brush them with teriyaki sauce. Don’t forget to coat the outside with the sauce in the pan. Let rest before slicing.

4. To serve, place the drained cabbage on a plate. Add some kewpie mayo, tomato, and grilled green onions. Drizzle some of that teriyaki sauce over the cabbage. Place your teriyaki chicken on the other side. Serve it with hot rice. Enjoy~!

Yaki Udon (1 serving)

Ingredients:

• 1/4 yellow onion
• 1 cup green cabbage (or baby bak choy, napa cabbage)
• 0.8 oz (25g) carrot
• 1 green onion
• 2-3 Vietnamese dried chilies (optional)
• 1 udon noodles

Sauce:

• 2 tbsp homemade teriyaki sauce
• 1 tbsp oyster sauce (optional)

To serve (optional):

• 1 teriyaki chicken
• kewpie mayo
• dried bonito flakes
• green onion
• Japanese pickled ginger (beni shoga)

Instructions:

1. Slice the onion, not too thin, not too thick. Thinly slice the green onion. Cut the cabbage and carrot into bite-sized pieces.

2. In a small bowl, mix together homemade teriyaki sauce and oyster sauce (if using).

3. Cook the noodles according to the package instructions. Drain.

4. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the green onion and dried chilies (if using). Saute for 1 minute or until fragrant.

5. Change the heat to high heat. Add all the vegetables. When the veggies are halfway cooked, add the cooked noodles and the sauce. Stir-fry it for about 2 minutes. Transfer it to a serving plate.

6. On top of the noodles, place your teriyaki chicken. Top it off with kewpie mayo, dried bonito flakes, green onion, and Japanese pickled ginger. Enjoy~!

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