Perfectly tender and glazed teriyaki chicken

The secret is not about the “teriyaki sauce” : there is no bottled “teriyaki sauce”. Invest in basics like soy sauce, sake and mirin. The chicken meat will be tender and not dry if cooked slowly.

You need :
a chicken breast (with skin unless written excuse from the doctor)
1/2 ts katakuriko (it’s potato starch actually, cornstarch is OK)
A mix : 1 tbs sake + 1 tbs soy sauce + 1 tbs mirin
1/2 ts yellow cane sugar
very little oil

1. Rinse the chicken and pat with the starch, heat the oil and add the chicken the on middle heat. Do both sides until golden.
2. Add A mix, bring to a boil. Turn the chicken in the sauce. Take the chicken to a dish. Keep the pan and sauce aside.
3. Bake the chicken 20 to 40 minutes at about 100 C, till it’s done.
4. Take the juices from the oven dish, add to the sauce, add the sugar, stir and reheat. Pour 1/3 of that syrup on the chicken.
5. Pass the chicken under the grill till golden. Tranfer to the plate.
6. Take juices from oven dish, add to the syrup, boil into a thick caramel, pour on the chicken.
Serve with grated ginger and shichimi togarashi 7 spices mix.

Fresh peppery pasta salad (al dente 3 color pasta, Japanese black vinegar, white sesame oil, Sichuan pepper, yellow nira, baby bok choy, tomato…).

Yellow nira. Nira has a garlic-leek taste. The yellow one is less strong, ideal for salads.

17 thoughts on “Perfectly tender and glazed teriyaki chicken

  1. I have never found a bottled teriyaki sauce that was anything like “the real stuff.” And, you’re right, it’s so easy to do! Great pictures, too. I wish I could find baby bok choy!

    • Teri-yaki means literally “shining and roasted”. It’s a cooking technique. The bottled “teriyaki sauce” is an American invention, probably from Hawaii. It did not exist in Japan until recently.
      Now we can find the sauce, spelled differently (in katakana, used for foreign words), because it is used as a hamburger sauce in the shops of the sad clown… Let’s say the 2 are no longer related.

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    • Actually any starch is equivalent. If you have cornstarch, you can use it. The term “katakuriko” was about the starch of a root called “katakuri” that was used in Japan in the past, but now ordinary potato starch is cheaper and often used instead.

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  6. Wow – this sounds PERFECT! I would eat every bite with glee! I love the cooking style of the chicken! When I make teriyaki, I use soy, sake & sugar. I never thought to use Mirin….and I have some! Thanks for a great tip!

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