Teriyaki chicken is one of the most popular and common dishes among the local food fare, a typical Japanese dish we love to order at the local Japanese restaurants. The word ‘teriyaki’ refers to a method of grilling or broiling seafood or meat using a sweet and thickened glaze. This glaze usually contains honey and/or sugar, as well as light soy sauce and mirin. What results is a shiny, sweet, sticky and sometimes burnt (yum!) effect and taste, making it a great side dish to have with plain rice and vegetables.
The same method of grilling and broiling with the teriyaki sauce can also be used on other types of meat and not just chicken – eel, pork, salmon, mackerel (yum!), lamb and beef. My preference, of course, is for teriyaki grilled fish, this being a common preference of the Japanese as well, compared to the other white and red meats which are used more commonly in the West (and other Asian countries like Singapore). For now, though, I’ll stick to giving our local favourite a try before I move on to try out the more expensive cuts of meat with the teriyaki sauce. 😉
Ingredients:
- Cornstarch: 2 tbsp
- Water: 2 tbsp
- Sugar: 1 cup
- Light soy sauce: 1 cup
- Apple cider vinegar: 1/2 cup
- Garlic: 1 clove, minced finely
- Ginger: 1 slice, minced finely
- Ground blackpepper: 1/2 tsp
- Skinless chicken leg meat: 600g, sliced
- White sesame seed: 1 tsp (optional)
- Lettuce leaves: 6 pieces
Method:
- Grease baking pan. Preheat oven at 220 degrees Celsius.
- Place corn starch, water, sugar, soy sauce, vinegar, garlic, ginger and blackpepper into saucepan.
- Simmer till sauce thickens. Switch off heat.
- Place sliced chickens onto pan, making sure that the slices do not overlap.
- Brush chicken with sauce. Bake 30 min till golden brown.
- Turn chicken slices over. Brush with sauce. Bake another 25min till golden brown.
- Garnish with sesame seeds. Serve hot with rice or wrap with rice in lettuce leaves to serve.
Disclaimer:
- This recipe was kindly adapted from KitchMe’s ‘Baked Teriyaki Chicken‘.
Trick:
- I tried using lettuce leaves to wrap the rice and chicken slices in. It was really crunchy and delicious, with both sweet and savoury tastes exploding in a mouthful of the wrap. But of course, this is a more Korean rather than Japanese way of serving Teriyaki chicken in.
Serving:
3 persons as side dish
