Teriyaki chicken recipe
Make a bigger batch of the sauce so next time you want to make this dish, the sauce is ready to go — it keeps for ages in the fridge.
Ingredients
- 1.5 tbsp vegetable oil
- 400 g chicken thigh fillets, cut into 3 cm (1W inch) pieces
- 1 tbsp cornflour (cornstarch), for dusting
- 2 tsp sesame seeds
- 1 cup chopped coriander (cilantro) or sliced spring onion (scallion), to serve
- 1 cup Kewpie (Japanese) mayonnaise, to serve (optional)
- 2.5 tbsp light soy sauce
- 2 tbsp sake (Japanese rice wine) or substitute a dry sherry
- 1.5 tbsp mirin (sweet rice wine)
- 1 tbsp caster (superfine) sugar
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- For the teriyaki sauce, combine the ingredients in a small saucepan and stir over low heat until sugar dissolves. Set aside.
- Heat the oil in a large non-stick frying pan over high heat. Dust the chicken with cornflour, then add to the pan. Cook for 5 minutes, turning once, until golden brown on both sides and just cooked through.
- Reduce the heat to medium, pour over half the teriyaki sauce and simmer, stirring occasionally, until the sauce thickens and coats the chicken. Pour over the remaining teriyaki sauce, stirring until it thickens again.
- Sprinkle the sesame seeds and coriander over the chicken and serve with the mayonnaise and a side dish, such as a cucumber and radish salad
Recipes and images taken from The Starter Kitchen by Callam Hann (£9.99), published by Murdoch Books.
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