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Chicken teriyaki

 


Method 1

Ingredients

4 chicken thighs

30ml/2 tbsp honey

60ml/4 tbsp soy sauce

60ml/4 tbsp mirin

30ml/2 tbsp sake

2 tsp grated fresh root ginger

1 garlic clove, chopped

30ml/2 tbsp vegetable oil

250g/9oz medium egg noodles

Method

Remove the bones from the chicken thighs using a small, sharp knife.

In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic.

Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes.

When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan.

Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick.

Meanwhile, cook the noodles according to packet instructions.

To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken.

Recipe tips

Chicken thighs are full of flavour and the meat is more tender than chicken breast.

De-boning is very simple – use a small knife and just a little patience. Buying chicken thighs with the bone in is cheaper!

Method 2

🍛 Chicken Teriyaki Recipe

Serves: 2–4

Prep time: 10 minutes

Cook time: 15–20 minutes

🧾 Ingredients:

For the chicken:

500g (1.1 lbs) boneless, skinless chicken thighs or breasts

Salt and pepper

1 tbsp neutral oil (vegetable, canola, or light olive oil)

For the teriyaki sauce:

4 tbsp soy sauce (regular or low sodium)

2 tbsp mirin (sweet rice wine)

2 tbsp sake (or substitute with more mirin or dry sherry)

1½ tbsp sugar (adjust to taste)

Optional: 1 tsp grated ginger or garlic (for extra punch)

Optional: 1 tsp cornstarch mixed with 1 tbsp water (to thicken the sauce, if desired)

👨‍🍳 Instructions:

Prep the sauce:

In a small bowl, mix soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves. Set aside.

Prepare the chicken:

Pat chicken dry and lightly season with salt and pepper.

Optionally, score thick parts of the thighs so they cook evenly.

Sear the chicken:

Heat oil in a pan over medium heat.

Place chicken skin-side down (or smooth side down if using breast) and cook until browned and crisp (4–5 minutes).

Flip and cook the other side until nearly cooked through.

Add sauce:

Pour the teriyaki sauce into the pan.

Let it simmer and reduce, turning the chicken a few times to coat.

Cook until the sauce becomes glossy and thick (add cornstarch slurry if needed).

Remove from heat when the chicken is fully cooked and well-glazed.

Slice and serve:

Let rest for a minute, then slice the chicken.

Serve over steamed rice with sauce drizzled on top.

Garnish with sesame seeds and chopped spring onions (optional).

🍱 Serving suggestions:

Steamed jasmine or sushi rice

Stir-fried vegetables or steamed broccoli

Cucumber salad or pickled ginger on the side



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