Teriyaki Chicken


K, This is for you.

Each time I cooked this dish,  Aoki San - my ex-tenant - a Japanese chef came to mind.
He brought me his own teriyaki sauce which is so good that I often find ways to use it.

Aoki San is fondly remembered by the neighbours for contributing the best supper we ever had.
That memorable night, he came home late as usual and handed me a heavy bag with a bloody content and explained that those were the wagyu beef trimmings and the restaurant was discarding it.
Honestly, we didn't believe these were trimmings as it was so good. (see for yourself)

Good things must share, so I "activate" my neighbours. My SMS were met with fast and excited responses.
In a short 10 mins, my neighbours gathered at my garden, table laid out with the table grill.
The top quality melt in your mouth beef needs only salt and pepper and under mins on the hot grill on each side.
We all agreed that that was one supper that we will remember for a long, long, long time.
(well, I am still reminiscing it 8 years later)

Ok, wipe off your saliva, back to Teriyaki Chicken.
Tired of paying an extravagant price for flat supermarket teriyaki sauce (ok, also lazy to drive to the supermarket), I decided to make some at home since I have all the ingredients required and it is easy to remember, all in equal part.

There are few ways to cook this dish: Grilling, Pan-fried and baking

Grilling over a hot grill - guarantee charred marks, and you don't mind the washing up
Cooking over charcoal fire - exude a smoky flavour, but you will need to set up the charcoal fire
Pan frying - Chicken is moist and tender and but you will need oil.
Baking method - is the easiest especially when one is cooking for a big group. All you need to do is to marinate the chicken with the sauce for at least a couple of hours and chuck it in the oven. Little oil is used so this could be the healthiest method.

Happy cooking!
You will need:
3 chicken thighs or drumsticks, debone, skin on
2 tablespoon oil
1/4 teaspoon salt

1/2 cup Japanese soy sauce
1/2 cup mirin
1/2 cup sugar
1/2 sake
1 teaspoon of grated ginger
2 tablespoon of honey
1 minced/grated garlic

1/2 teaspoon sesame seed
spring onion

Pan-fried Method:
1. Rub chicken with salt and set aside for at least 20 mins.

2. Heat up a frying pan, add in oil when the pan is hot. Placed chicken skin side down and fry till golden brown over medium heat.

3. Turn over the chicken and add in 1 tablespoon of sake and cover pans with lid.

4. Remove lid after 5 mins, drain off oil and remaining liquid. Soak up excess liquid/oil with paper towel.

5. Switch to high heat and add half of the marinade to boil. Coat the chicken with the caramelised marinate/sauce evenly by spooning evenly over it.

6. When most of the liquid has evaporated, remove and sliced the chicken, serve with or on hot rice garnish with sesame seeds and spring onion.

Baking Method:(brushing required)
1.Marinate chicken with salt and set aside for at least 20 mins.

2. In a saucepan over low heat, combine sugar, soy sauce, mirin, sake, honey, garlic, ginger. Let it simmer, frequently stirring, until sauce thickens and bubbles. Set aside to cool.

3. Preheat oven 220 degrees C.
4. Place chicken pieces in a lightly greased dish. Brush chickens (both sides)with the sauce.
5. Bake in the preheated oven for 15 minutes. Flip chicken pieces over, and bake for another 10-15 minutes, until no longer pink and juices run clear. Brush chicken pieces with sauce every 10 minutes during cooking.

Easy baking method:
1.Combine sugar, soy sauce, mirin, sake, honey, garlic, ginger and marinate the chicken in this marinade for at least 30mins.

2.Preheat oven 220 degrees C.

3. Place chicken pieces in marinating in a lightly greased dish and bake for 15 mins, turn pieces over and bake for another 15 mins until no longer pink and juices run clear.

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