Chicken Teriyaki Recipe

In case you want to know what a perfect Teriyaki Chicken should look and taste like, follow me along: Tender. Super tender. Delicious. You need to have some time on your hands to fix it up. You cannot whip it up in 5 minutes. Not even in 5 hours! The marinade should stay in the refrigerator overnight! So, plan everything accordingly. Do not freak out! It is much easier than it actually looks.

Photo by LauraMae P.
Adapted from lola-elise.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from lola-elise.com

Ingredients

  • CHICKEN MARINADE:

  • 3 3

    3 cups water

  • 1/2 1/2

    1/2 cup vegetable oil

  • 1/2 1/2

    1/2 teaspoon garlic powder

  • 1/2 1/2

    1/2 teaspoon white pepper

  • 1/2 1/2

    1/2 cup Kikkoman Soy Sauce

  • 1/2 1/2 1/2

    cup Sherry cooking wine or a 1/2 cup substitute which I use (which I will explain a little later)

  • SHERRY WINE SUBSTITUTE:

  • to

    is a good Sherry Wine substitute for those who do not want to get their chicken drunk

  • 1/8 1/8

    1/8 cup vinegar

  • 1/8 1/8

    1/8 cup water

  • 1 1

    1 teaspoon sugar

  • BROTH:

  • Bones and trims of chicken

  • 1 1

    1 carrot cut in pieces

  • 1 1

    piece 1 small piece of ginger

  • 1 1

    1 onion, diced in four

  • 2 2

    2 cloves garlic, smashed

  • 2 2

    2 tablespoons Kikkoman Soy sauce

  • 3 3

    3 ounces cabbage

  • 6 6

    6 cups water

  • TERIYAKI SAUCE:

  • 3 3

    3 cups of home made stock or store bought, no sodium chicken stock

  • 1/5 1/5

    1/5 cup Kikkoman Soy sauce

  • 1/2 1/2

    1/2 Kikkoman Teriyaki sauce

  • 4 4

    4 tablespoons light brown sugar

  • 1 1/2 1 1/2

    1/2 tablespoons corn starch

  • 1/5 1/5

    1/5 cup cold water

Directions

CHICKEN MARINADE: Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the Sherry-Wine-substitute-ingredients, if you are using one. Add water to the container with chicken, add Sherry Wine (or substitute). Add garlic powder, white pepper, oil and Soy sauce. Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator OVERNIGHT! BROTH: If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer OVERNIGHT! The smell is not one of the best smells in the world, but you can live with it for a short while. If you are using store-bought chicken broth, measure 2 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 30 minutes. Fish out the ingredients, creating a nice golden broth. In the morning, separate the stock from the remaining ingredients. Discard the vegetables and all, leaving the stock. You should have this amazing smelling soup (even if you are using the ready chicken broth), which is going to get mixed with these amazing Kikkoman sauces. Measure out 2 cups of broth in a saucepan and bring it to slight a boil. Meanwhile, mix the starch in 1/5 cup of cold water and keep it aside until needed. Add Teriyaki and Soy sauces, sugar into the slightly boiling broth, mix everything well and turn the heat down to medium-low. The starch is added to the chicken to give it a saucy look. That’s how Japanese and Chinese get the consistency of the sauces they use for different dishes. Without starch our sauce is going to be watery and not much flattering. Add the starch mixture (give it a stir one more time before you add it). Mix the sauce very, very, very well to prevent any type of lumps! Give it thirty seconds or so to accept the starch and thicken up. Your sauce should ONLY be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Behold, you have a small piece of heaven in your kitchen!!! Remove the sauce from the heat and start working on the chicken. Take out the chicken marinade from the refrigerator. This is the not the so much fun part! Oh, was it much fun all along though? But if you really like a challenge (please, do like a challenge) start mixing the chicken with the whisk. I do so by hand, since I do not have a standing mixer. But if you are lucky enough and have a mixer with a dough hook, let it do the work for you. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot me omitted! To have the perfect chicken, it has to be done this way, trust me! Once you are done with mixing the chicken, it is time to start cooking it. There are two ways you can cook this chicken: Using a grill Using a skillet Both cooking methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump the portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, slice the chicken with your spatula in bite size pieces. Pour some of the sauce over it, toss the chicken with the sauce once or twice…aaaaaaaand you are done!!! Serve the chicken with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving. Believe me, this chicken is sooo good that the taste will stay in your mouth for a long time! Our whole family loves this Teriyaki Chicken and I’m sure yours will too!

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