Chicken Teriyaki

Chicken Teriyaki
Staff Writer
Chicken Teriyaki

Namiko Chen

Chicken Teriyaki

Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce.

Click here to see 5 Essential Japanese Dishes to Know.

Directions

Prick the chicken on the flesh side with a fork.

Combine the soy sauce, water, mirin, sugar, onion, ginger, and 1 tablespoon of the sake in a bowl or zip-lock bag. Add the chicken, place in the refrigerator, and marinate for 2-3 hours.

When ready to cook, heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, shake off as much marinade as possible from the chicken and place the chicken pieces skin side down. (The marinade will burn easily so try not to add any of the liquid to the pan. Do not throw away the marinade.)

When it's nicely browned, flip and cook the other side. Then, add the sake and cook, covered, for 8-10 minutes. Remove the chicken to a plate and clean the skillet. Heat the remaining oil over medium-high heat and put the chicken back in the skillet, skin side down first to make the skin crispy. Then, flip again and pour in the marinade. Cook until the sauce is reduced a bit. Baste the chicken a couple of times while cooking. Serve the chicken and pour the sauce on top. 

Nutrition

Calories per serving:

649 kcal

Daily value:

32%

Servings:

2
  • Carbohydrate, by difference 11 g
  • Protein 71 g
  • Total lipid (fat) 34 g
  • Vitamin A, IU 137 IU
  • Vitamin A, RAE 42 µg
  • Vitamin B-6 3 mg
  • Vitamin D 2 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 6 µg
  • Alanine 4 g
  • Alcohol, ethyl 4 g
  • Arginine 5 g
  • Ash 4 g
  • Aspartic acid 7 g
  • Betaine 23 mg
  • Calcium, Ca 28 mg
  • Cholesterol 236 mg
  • Choline, total 257 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 22 g
  • Fiber, total dietary 2 g
  • Folate, DFE 14 µg
  • Folate, food 8 µg
  • Folate, total 13 µg
  • Folic acid 6 µg
  • Glutamic acid 10 g
  • Glycine 3 g
  • Histidine 3 g
  • Iron, Fe 2 mg
  • Isoleucine 3 g
  • Leucine 6 g
  • Lysine 7 g
  • Magnesium, Mg 90 mg
  • Methionine 2 g
  • Niacin 29 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 3 g
  • Phosphorus, P 616 mg
  • Phytosterols 21 mg
  • Potassium, K 940 mg
  • Proline 2 g
  • Retinol 42 µg
  • Riboflavin 1 mg
  • Selenium, Se 66 µg
  • Serine 3 g
  • Sodium, Na 332 mg
  • Starch 2 g
  • Sucrose 2 g
  • Sugars, total 3 g
  • Threonine 3 g
  • Tocopherol, gamma 1 mg
  • Tryptophan 1 g
  • Tyrosine 3 g
  • Valine 4 g
  • Water 188 g
  • Zinc, Zn 2 mg
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