Teriyaki chicken

Delving into the art of Japanese cuisine, few recipes capture my fascination as much as Teriyaki Chicken , a culinary marvel that combines simplicity with extraordinary flavor . Originating in Japan, where “teri” evokes brightness and “yaki” refers to the technique of roasting or grilling, this easy-to-prepare recipe is the gateway to a universe of intense flavors and textures that delight the senses.

This dish, with its irresistible shiny appearance marked by the sealing of iron, is a classic reinvented outside its borders, specially adapted to enamor palates with a perfect mix of soy sauce, sake, and mirin , which provides that characteristic subtle sweetness that totally hooks you and makes you repeat bite after bite. Although you should know that the version we bring you 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 a tribute to Korean influences in modern cuisine.

Important note to follow the recipe

Far from being a traditional preparation, this Teriyaki Chicken recipe is remarkably easy to make and guarantees a pleasurable dining experience. Don't forget the importance of marinating the chicken; a night in the fridge is ideal for the flavours to blend perfectly, although if time is of the essence, an hour may be enough. I invite you to try this recipe, a dish that not only satisfies the appetite but also awakens the curiosity to explore more delights of Japanese cuisine.

With a perfect balance between professionalism and closeness, this version of Teriyaki Chicken promises to become one of your favorite Japanese recipes, offering a culinary experience that is both comforting and exquisite. Prepare to be transported to Japan with every bite, on a flavor adventure that you won't want to end.

Before you start:

You should know that the beauty of teriyaki chicken is the sauce. So, you can decide which part of the chicken or how you want to enjoy it: today we bring you diced chicken breast, but it is also ideal to make the whole breast and present it cut into strips and sprinkled with the sauce, or you can also make wings or thighs (even baked, if you want!). We leave you the recipe, but we encourage you to adapt it to your favorite cut or to use the chicken you have at home to make it.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 240 ml soy sauce
• 200 g of sugar
• 1½ teaspoons brown sugar
• 6 cloves garlic, crushed
• 2 tablespoons grated fresh ginger
• ¼ teaspoon black pepper
• 1 cinnamon stick
• 1 tablespoon pineapple juice
• 2 tablespoons cornstarch

Preparation

1. In a small saucepan, mix all the ingredients except the chicken and cornstarch. Bring to a boil 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 heat, allow to cool, remove the cinnamon stick and add 120 ml of water.
2. Take the chicken, cut it into cubes and place it inside a strong plastic bag that you can seal (a ZIP bag), or an airtight 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).
3. Pour the sauce you have prepared into the chicken, make sure to close the bag or container well, and stir it so that the chicken is completely covered. Let it rest in the refrigerator for at least an hour, although ideally overnight.
4. Remove the chicken from the pan and set aside. Pour the remaining mixture (the marinade you used to coat the chicken) into a small saucepan and heat until it begins to boil over high heat. Then lower the heat.
5. Dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan. Continue stirring until you see the sauce starting to thicken. Gradually add water (about 120 ml) until it reaches a creamy consistency. Remove from the heat and set aside.
6. Prepare your Balti Dish iron wok or Skillet by heating it over the stove.
7. Brush the sauce over all sides of the chicken and, when the Balti or Skillet is hot, cook for approximately 3 minutes on each side. Meanwhile, bring the remaining sauce to the boil and then keep on a very low heat, adding water a little at a time to maintain a pourable texture.
8. When the chicken is ready, it is best to serve it hot. When serving, cut the chicken into strips, arrange on plates and cover with the prepared sauce.

Note: If you are cooking whole chicken breasts, I recommend using a skillet or a cast iron grill. It is best if it is made of cast iron, however, because of the heat it transmits and the quick cooking and sealing.