Teriyaki Chicken Recipe

Name: Recette Poulet teriyaki
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 blancs de poulet / hauts de cuisse de poulet désossées; 8 cuillères à soupe de sauce soja; 4 cuillères à soupe de mirin; 4 cuillères à soupe de saké de cuisine; 4 cuillères à soupe de sucre; 2 gousses d’ail, hachée finement; 2 cuillères à café de gingembre, frais, rapé; 2 cuillères à soupe d’huile végétale (pour la cuisson); Graines de sésame grillées (pour la garniture); Ciboule ou oignons verts émincés (pour la garniture)

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Portion

4 portions

Preparation time

1 hour

Cooking time

10 minutes

The term "teriyaki" refers to the Japanese cooking method in which food is marinated in a sauce made from soy sauce, mirin, sugar and other ingredients, then grilled or pan-fried. This sauce coats the chicken, creating a contrast between the caramelization on the outside and the sweetness of the meat inside. Teriyaki chicken is much more than just a dish in Japan; it embodies a delicate balance between tradition and innovation, with each family or chef having their own interpretation of this iconic recipe. Whether served over a bowl of hot rice, accompanied by sautéed vegetables, or simply enjoyed with a touch of wasabi and fresh ginger, teriyaki chicken is an unmissable culinary experience for any Japanese food lover.

Ingredients

4 chicken breasts / boneless chicken thighs
8 tablespoons soy sauce
4 tablespoons mirin
4 tablespoons cooking sake
4 tablespoons sugar
2 cloves garlic, finely chopped
2 teaspoons ginger, fresh, grated
2 tablespoons vegetable oil (for cooking)
Toasted sesame seeds (for garnish)
Chives or green onions, thinly sliced (for garnish)

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Instructions

In a medium bowl, combine soy sauce, mirin, sake, sugar, minced garlic and grated ginger. Stir well to dissolve the sugar completely.
2Place the chicken in a shallow can. Pour half the marinade over the chicken, reserving the rest for later. Make sure all chicken pieces are well coated with marinade. Seal and marinate in the refrigerator for at least 30 minutes, ideally 1-2 hours. The longer you marinate, the more flavorful the chicken will be.
Heat the vegetable oil in a large frying pan over medium heat. Remove chicken pieces from marinade and drain slightly (save remaining marinade). Add the chicken pieces to the hot pan and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens slightly. The sauce will reduce and become thicker and syrupy.
Once the chicken is cooked, pour the thick teriyaki sauce over the chicken in the pan. Stir to coat the chicken pieces with the glazed sauce.
Transfer the teriyaki chicken to a serving dish. Sprinkle with toasted sesame seeds and chopped spring onions for a touch of freshness and flavor.
Serve teriyaki chicken with steamed white rice or soba noodles, and stir-fried vegetables for a complete, balanced meal. Enjoy your meal!

Video recipe

Recipe notes

Tips for successful teriyaki chicken :

Use skin-on chicken pieces, such as thighs, for a juicier texture and better caramelization.Start by searing the chicken skin-side down for a crispy skin, then turn it over and continue cooking over low heat to avoid burning the sauce.If the sauce is too runny, add a small amount of cornstarch diluted in cold water to thicken it.

Origin:

The term "teriyaki" comes from two Japanese words: "teri" (照り) meaning "shine" and "yaki" (焼き) meaning "grilled" or "cooked". This cooking method dates back to the Edo period (1600-1868), when food was lacquered with a sweet sauce before being grilled, giving it a shiny appearance and a savory taste.

Traditionally, teriyaki was applied to fish such as mackerel or salmon. It was only with Western influence and the introduction of meat into the Japanese diet that chicken teriyaki became popular. In the 1960s, Japanese restaurants in the United States popularized teriyaki chicken by adapting it to Western tastes, contributing to its worldwide renown.

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