Hellos! I’m back with a recipe post and it’s the easiest yet flavorful teriyaki chicken. Teriyaki chicken/salmon menus can be found in most Japanese food stalls in Singapore but the taste of each stall’s teriyaki sauce varies. Some are too watery while some are too starchy. 😐
Few years back I found the best teriyaki sauce on a youtube video, and from then on, I seldom order teriyaki chicken/salmon set meals from the Japanese food stalls in Singapore. 😀 Ingredients (serves 2):
- Chicken thighs – 1 piece
- (A) Mirin (Sweet Sake) – 1 tablespoon
- (A) Shoyu – 1 tablespoon
- (A) Sugar – 1 tablespoon
The golden rule of this teriyaki sauce is the ratio. Just remember 1:1:1. How-to:
- Use a fork and punch ‘holes’ into the meat with the skin side up. (This will help to shorten the cooking time)
- Slice the meat into 2 since it’s serving for 2.
- Mix (A) together.
- Heat up a frying pan with some cooking oil in medium-low heat. (a little will do because it’ll get very very oily when the chicken starts to drip its fat)
- Place the chicken meat with the skin side down. We want to cook the skin side first and do not touch it for the first 2 minutes.
- As the meat starts to turn white (cooked), flip it to continue cooking the meat.
- Use kitchen paper to absorb all the excess fat/oil.
- Once Step 7 is done, add in (A).
- Continue to let it simmer and use a spoon to scoop the sauce and drizzle it over the top for even coating of the sauce.
- Once the teriyaki sauce thickens (because of sugar), stop the heat and the teriyaki chicken is ready to be served.
- If you want to cook teriyaki salmon, prepare 2 slices of salmon.
- Sprinkle some salt over both sides, and wait for a few minutes. (‘Water’ will flows out and remember to wipe dry with kitchen paper – this is where the fishy smell comes from)
- Coat both sides of salmon with flour. (This will hold the meat together after it’s being cooked)
- Add cooking oil in a fry-pan and do the following as above.
*** Sorry the photo I’ve used here was cooked using my awesome Japanese microwave oven. I marinated the chicken into (A) for at least an hour before it’s popped into the microwave oven. Btw, it’s cooked without the use of cooking oil. 😀 ***
I know Kikkoman sells bottled Teriyaki sauce but I think it’s produced to fit the American markets where they used it as marinate for BBQ.
Please please pretty please give this recipe a try. It’s so so so good and I’m sure after you try it, you won’t order teriyaki chicken/salmon elsewhere anymore. 😉