It came across the other day when IK was looking for a chicken dish for dinner, and simultaneously, I was planning to make something “basic”. Teriyaki Chicken was the choice that comes into mind; a generally famous dish in a lot of Japanese restaurants in Sydney, consists of a rather sweet and shiny sauce coated on tendered chicken pieces. This definitely goes along with the famous Japanese curry, or the Miso cold soba for a complete Japanese meal! HAHA!
In fact, I tends to like the skewered form because it can then easily become an appetizer dish or a quick snack with beer! 🙂 Teriyaki chicken is a quite simple and tasty dish.The secret that makes Teriyaki chicken so tasty is the special sauce behind – I remembered that I used to get bottled teriyaki sauce from Asian markets, but now that how simple the ingredients are to make such a creative sauce, I am really saving up my pocket with dollars! It is much more cost-effective when it comes down to DIY!
Anyhow, although this dish is rather simple, or probably nothing “too extraordinary” that gives a WOW factor at the first glance, I would argue that life can be simple sometimes *wink* -> it sure is a good idea to get back to the basics, especially for a lazy cold weekend!
You’ll need (makes 15 skewers):
For the chicken
- 500 grams of chicken fillet
- 3 tablespoons of Japanese Soy Sauce
- 1 tablespoon of mirin
- 2 tablespoons of sugar
- white sesame seeds, to garnish
- 50ml of dashi stock
- Wooden stick skewers
For the teriyaki sauce
- 130ml of Japanese Soy sauce
- 3 tablespoons of mirin
- 90 grams of sugar
- 3 tablespoons of sake
- Clean and cut out excess chicken fat from the fillets. Cut into cube-sizes.
- In a bowl, marinate the chicken with the rest of the ingredients in the “for the chicken” list. Cover with plastic wrap and refrigerate for 3 hours.
- Drain the liquid from the chicken and thread chicken pieces onto wooden skewers. Discard liquid.
- Heat up a pan with oil on medium heat. Pan fry skewers 3-4 at a time. Turn occasionally to cook both side, until chicken is cooked and turned golden brown on the surfaces.
- Continue with the rest of the skewers.
- Meanwhile, make the Teriyaki sauce; add the “sauce” ingredients into a small pot over high heat and bring to a boil. Stir until all solid dissolves. Keep simmer until the sauce starts to thicken slightly.
- Drizzle the sauce over the chicken and sprinkle with sesame seeds.
- If you are looking for that extra effort , make your chicken tendered via this method!
- Do not over cook the teriyaki sauce as it will become too thick and can get burn easily.
- Dashi Stock is important in Japanese cuisines. Try to make your own via here.