Quick and Easy, Teriyaki Chicken (照燒雞)

Teriyaki Chicken ( 照燒雞) By Dan S @ myeasychinesrecipes.com

final

Hands-on time Total time
5 min 10 min

                                                                                                          

                                 

SHORT VERSION:

Pan-fry (or sear) boneless chicken thigh (1/2 lb) in hot pan, 1 min each side. Add Teriyaki Sauce (pre-made or make-it-yourself using Soy sauce:Rice wine:Mirin =1:1:1), add sugar to adjust sweetness, add ginger (optional) to give extra flavor. Cook for ~5 to 7 min or until sauce thickens.

TIP:

Tip.1

Pan-fry Chicken before adding sauces to create a “sear” on the chicken.

Tip.2

After adding teriyaki sauce, cook over medium to low heat to give chicken enough time to soak in sauces.

Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.

GEM.1

Add finely grated ginger (~ 1 t) to the sauce to give the dish an extra kick.

Cookware:

  1. Skillet or Pan (8 to 12”)
  2. Knife
  3. Cutting board
  4. Measuring spoon/cup.
  5. (optional) Grater, if adding ginger.

Ingredients

ingre_all

Protein:

  1. Boneless Chicken thigh (I cut mine into ~2” cubes, but whole, un-cut thigh will work just fine.) – 1/2 lb

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon, C = Cup.

*note* relative ratio is more important the absolute amount.

  1. Oil – 1 T

Option 1: use commercial teriyaki sauce directly. You can go to Cooking section directly.

Option 2: Make your own sauce. Feel free to play with the amount of sugar to satisfy your desire sweetness.

  1. Soy sauce – ¼ C
  2. Mirin – ¼ C
  3. Cooking wine (Sake or water is ok) – ¼ C
  4. Sugar ~ half of ¼ C
  5. (optional) Ginger ~ 1 t.

Before Cooking:

Prep.1

prep_1

In a large Bowl, mix Soy Sauce, Mirin, cooking wine, and sugar.

Prep.2 

G.E.M. 1 (optional step)

GEM_1

Use a fine grater, grate ginger (~ slide on grater for ~ 20 times) into the sauce mixture (Prep.1)

Prep.3

(Optional) Cut Chicken Thigh into 1 to 2” pieces so it cooks faster and soak up sauce better.

Cooking Steps:

Cooking.1

Put skillet/pan on stove, turn heat on high.

prep_4

How to check if pan is hot? Just sprinkle some cold water; pan is hot when water all evaporated.

Cooking.2

Add Oil (1 t) into the skillet/pan, then add the chicken thigh into the pan. No need to stir.

Cooking.3

cook3a

cook4a

When the edge of the chicken starts to change color (see arrow in above picture), flip the Chicken to cook the other side for ~ 1 min.

Cooking.4

cook7a

If making your own sauce: add the mixture from Prep.1 into the skillet/pan, turn heat to medium, cook for ~ 5 to 7 min or until sauce reduces to a thick mixture (2nd PIC).

If using teriyaki sauce: simply pour ~ ½ C of teriyaki sauce and stir for ~ 1 min in medium to low heat.

Turn Heat off and its Ready to serve!

final

Quick and Easy, Teriyaki Chicken (照燒雞)
Pan-fry (or sear) boneless chicken thigh (1/2 lb) in hot pan, 1 min each side. Add Teriyaki Sauce (pre-made or make-it-yourself using Soy sauce:Rice wine:Mirin =1:1:1), add sugar to adjust sweetness, add ginger (optional) to give extra flavor. Cook for ~5 to 7 min or until sauce reduce to a thick mixture.
Author:
Cuisine: Chinese, Japanese
Recipe type: Quick and Easy, Grill, Asian, Chinese, Chicken
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1. Boneless Chicken thigh (I cut mine into ~2” cubes, but whole, un-cut thigh will work just fine.) – ½ lb
  • 2. Oil – 1 T
  • 3. Soy sauce – ¼ C
  • 4. Mirin – ¼ C
  • 5. Cooking wine (Sake or water is ok) – ¼ C
  • 6. Sugar ~ half of ¼ C
  • 7. (optional) Ginger ~ 1 t.
Instructions
  1. In a large Bowl, mix Soy Sauce, Mirin, cooking wine, and sugar.
  2. Use a fine grater, grate ginger (~ slide on grater for ~ 20 times) into the sauce mixture.
  3. (Optional) Cut Chicken Thigh into 1 to 2” pieces so it cooks faster and soak up sauce better.
  4. Put skillet/pan on stove, turn heat on high.
  5. Add Oil (1 t) into the skillet/pan, then add the chicken thigh into the pan. No need to stir.
  6. When the edge of the chicken starts to change color (see arrow in above picture), flip the Chicken to cook the other side for ~ 1 min.
  7. If making your own sauce: add the mixture from Prep.1 into the skillet/pan, turn heat to medium, cook for ~ 5 to 7 min or until sauce reduces to a thick mixture (2nd PIC).
  8. If using teriyaki sauce: simply pour ~ ½ C of teriyaki sauce and stir for ~ 1 min in medium to low heat.
Notes
Pan-fry Chicken before adding sauces to create a “sear” on the chicken.
After adding teriyaki sauce, cook over medium to low heat to give chicken enough time to soak in sauces.

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour Pork, Teriyaki ChickenBraised Beef ShankFried Shrimp with eggsKung-Pao Chicken, and so much more.

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