Teriyaki Chicken Skewers

teriyaki chicken 02

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!

fi's invention

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

teriyaki chicken 03

How to?

  1. Clean and cut out excess chicken fat from the fillets. Cut into cube-sizes.
  2. 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.
  3. Drain the liquid from the chicken and thread chicken pieces onto wooden skewers. Discard liquid.
  4. 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.
  5. Continue with the rest of the skewers.
  6. 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.
  7. Drizzle the sauce over the chicken and sprinkle with sesame seeds.

teriyaki chicken 04

Tips:

  • 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.

teriyaki chicken 01

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