This is a Japanese classic that I loved as a child – my mum, Mika, would make it often. We had it for breakfast, lunch and dinner, and it made a regular appearance in our bento boxes. She used tender chicken thigh with a sweet, salty teriyaki sauce that goes so well with a warm bowl of rice. The sauce is versatile and can be used on other meat including fish (fab on salmon), and even on tofu or veggies like eggplant. I like to add some shichimi (a Japanese chilli blend) for a bit more of a kick. It keeps well in an airtight container for 2~3 days.
Teriyaki chicken (serves 4)
Ingredients
- 4 chicken thighs
- 3 tbs potato starch or corn flour
- Salt and pepper
- Some cooking oil
Teriyaki sauce
- 3 tbs soy sauce or tamari for a gluten free variant
- 3 tbs mirin
- 3 tbs cooking sake
- 1 ½ tbs coconut sugar or any type of sugar you have
Method
- Put the potato starch on a flat plate, lightly season the chicken with salt and pepper and coat both sides with the potato starch or corn flour – depending on what you’re using.
- Mix all the teriyaki sauce ingredients in a small bowl.
- Heat a non-stick, heavy base frying pan and drizzle some cooking oil. Once the pan is hot, place the chicken (if your frying pan is small do two batches) and cook until crispy and golden, about 4~5 minutes, then turn the chicken and cook the other side.
- Once cooked on both sides, pour the teriyaki sauce mixture and bring to boil and cook until the sauce starts to shine and thicken. Keep turning the chicken to bathe the chicken in the sauce.
- Take the chicken out onto a chopping board with tongs (be careful, it’s very hot!) and slice into thick strips to serve with rice or our yummy potato salad which you can find here.