Delving into the art of Japanese cooking, few recipes capture my fascination as much as Teriyaki Chicken, a culinary marvel that combines simplicity with extraordinary flavor. Originating from Japan, where "teri" evokes shine and "yaki" refers to the technique of roasting or grilling, this easy-to-make recipe is the gateway to a universe of intense flavors and textures that delight the senses.
This dish, with its irresistible glossy appearance marked by the sear of the iron, is a reinvented classic beyond its borders, especially adapted to win over palates with a perfect blend of soy sauce, sake, and mirin, which provides that characteristic subtle sweetness that hooks you and makes you go back for bite after bite. Although you should know that the version presented here has a bolder touch, sweetened with white sugar and pineapple juice, thickened with cornstarch, and enriched with ginger and garlic, ingredients that add depth and pay homage to Korean influences in modern cuisine.
Important note for following the recipe
Far from being a traditional preparation, this Teriyaki Chicken recipe is remarkably easy to make and guarantees a pleasant dining experience. Do not forget the importance of marinating the chicken; an overnight rest in the fridge is ideal so the flavors can meld perfectly, although if time is tight, one hour can be sufficient. I invite you to try this recipe, a dish that not only satisfies the appetite but also awakens curiosity to explore more delights of Japanese cuisine.
With a perfect balance between professionalism and warmth, this version of Teriyaki Chicken promises to become one of your favorite Japanese recipes, offering a culinary experience that is both comforting and exquisite. Get ready to be transported to Japan with every bite, on a flavor adventure you won't want to end.
Before you start:
You should know that the charm of teriyaki chicken is the sauce. Thus, you can decide which part of the chicken or how you want to enjoy it: today we bring you diced chicken breast, but it's also ideal to prepare the breast whole and serve it sliced into strips and drizzled with the sauce, or you can also make wings or thighs (even baked, if you like!). We give you the recipe, but we encourage you to adapt it to your favorite cut or use whatever chicken you have at home to make it.
Ingredients
- 4 chicken breasts (skinless and boneless)
- 240 ml soy sauce
- 200 g sugar
- 1½ teaspoons brown sugar
- 6 garlic cloves, crushed
- 2 tablespoons fresh grated ginger
- ¼ teaspoon black pepper
- 1 cinnamon stick
- 1 tablespoon pineapple juice
- 2 tablespoons cornstarch
Preparation
- In a small saucepan, mix all the ingredients except the chicken and the cornstarch. Heat until it boils over high heat, then lower the heat and stir until the sugar is completely dissolved, which should take about 3 minutes. Once done, remove from the heat, let it cool, remove the cinnamon stick and add 120 ml of water.
- Take the chicken, cut it into cubes and put it inside a sturdy resealable plastic bag (a ZIP bag), or a sealed glass container (if you prefer to serve the chicken in strips or whole, do not cut it and place the whole chicken breasts in the container).
- Pour in the sauce you prepared, make sure to close the bag or container well, and move it so the chicken is fully coated. Let rest in the refrigerator for at least an hour, although ideally overnight.
- Take the chicken out of the container and set it aside. Pour the remaining mixture (the marinade used to coat the chicken) into a small saucepan and heat it until it starts to boil over high heat. Then reduce the heat.
- Dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan. Continue stirring until you see the sauce start to thicken. Add water gradually (about 120 ml) until you reach a creamy consistency. Remove from the heat and set aside.
- Prepare your Balti Dish iron wok or the Skillet pan, heating it over the stove.
- With a brush, apply the sauce to all sides of the chicken and, when the Balti or the Skillet are hot, cook it for approximately 3 minutes on each side. Meanwhile, bring the remaining sauce to a boil and then keep it on very low heat, adding water little by little to maintain a pourable texture.
- When the chicken is ready, it's best served immediately, hot. At serving time, cut the chicken into strips, arrange on plates and drizzle with the prepared sauce.
Note: If you're cooking the chicken breasts whole, I recommend using the skillet or an iron grill. It's important that it's iron, though, because of the heat it conducts and the quick cooking and searing.
