Another really quick and simple dish for tonight, and it will totally ‘wow’ anyone you cook it for as it’s so flavourful! It’s not a proper Japanese, just a Matt version that is quite similar to the Teriyaki Chicken at Melbourne’s Edoya Japanese Restaurant on Russell Street, Melbourne.
So here’s you ingredients list, most of which you should be able to pick up in your local grocery store and bottle shop. Oh and this will serve 2 people by itself, or 4 if you make another dish as well.
- 4 Chicken thigh fillets
- 3 teaspoons of sugar
- 1/4 cup (2fl oz) Sake
- 1/4 cup (2fl oz) Mirin
- 1/3 cup Light Soy Sauce
- Sesame Seeds
- Shallots
- Sesame Oil (for frying)
Pat the fillets dry on some absorbent kitchen paper, trim off the excess fat if you’re worried about it, then season it well with some salt and pepper. Put a little splash in a griddle or frying pan and let it heat right up, we want it close to smoking when we put the chicken in!
Fry the chicken till it’s really sealed and brown. It needs to be nice and crisp on the outside, but tender in the middle. So be sure not to overcook it!
While the chicken is finishing up cooking it’s time to organise the sauce. Mix in the Sugar with the Sake, Mirin and Light Soy Sauce. Give it a really good stir so that you dissolve the sugar.
By about now the chicken should be finished up, if it is then take it off of the heat and put the fillets on some absorbent kitchen paper to drain off the excess oil. Don’t get rid of the pan as we’re going to deglaze it with the sauce and there’s plenty of flavour there that we dont want to waste!
While the chicken thighs are resting, put the sauce in the pan you used for cooking the chicken and get it back on the heat. Dont let it boil over, and make sure you give it a bit of a stir so that you get all that flavour from the chicken into the sauce. Once it starts to boil, drop the heat right down low and let it simmer for a minute or two.
While the sauce is finishing up, chop up the shallots for the garnish.
The chicken should’ve had enough time to relax, slice it up into bite-size strips and place it on a nice serving plate. Once it’s all on the plate take the sauce off of the heat and spoon, not pour, it over the chicken making. Sprinkle some shallots and sesame seeds on top and voila, Chicken Teriyaki is done!
Serve with some Jasmine rice, I like the microwave packs from Sun Rice because they taste great, they’re ready in 90 seconds, there’s no mess to clean up, and it’s pretty damn hard to wreck it.
Enjoy!
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When I moved this website over to my new host, Media Temple, I lost a lot of the linked images so I’ve had to re-upload all the photos for these blogs. Instead of uploading them to the actual website I figured it was worthwhile uploading them to flickr so that they would be around permanently in the case of another website failure.
Anyway, I love this recipe and I think I’m going to make it for dinner tonight.
That looks tasty, i will have to give a try!
With your cooking & photography skills, Gordon Ramsay is not going to have a chance!
Hahaha, yeh it would be nice to be in the same league as someone like Gordon, but I’m not really good at yelling that loudly, and that regularly!
Got a few more recipes coming online in the next couple of days, hopefully they’ll get a similar amount of attention as this recipe has.
This looks insane mate! I love how your recipes are so simple and that i’m not afraid to try them out, your carbonara dish was delicious. What heat do you recommend I cook the chicken in and how long?
Looks so good and tasty. I love Japanese food especially teriyaki chicken. You just inspired me to cook it from scratch.
Jamie Oliver eat your heart out.
Made this in the past – amazing! I have sometimes made the teriyaki from worcester sauce, soy sauce and ABC sweet soy sauce when really lazy – but this is the best. Many thanks for this Matt! (Ranking really high on Google!)