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Luke Thomas
Luke Thomas

Teriyaki Chicken Recipe Japanese 12

Teriyaki Chicken: 1. Mix all the seasonings in a bowl and lightly stir to make Teriyaki sauce. 2. Place the skin down and make a cut in the surface of the chicken. Then, flatten the surface. 3. Marinate the chicken for at least 30 minutes. 4. Prepare the frying pan and turn on the heat to medium. 5. Put the oil and add chicken with skin side down. 6. When it starts to cook, put a lid and turn high heat. 7. When bottom gets brown, pour the sauce. 8. Flip the chicken and turn low heat with lid on. Wait for few minutes. 9. Turn over the chicken several times and entangle the sauce. 10. Heat the leftover teriyaki sauce until bubbles get bigger. Done!

Teriyaki Chicken Recipe Japanese 12

Teriyaki Chicken Burger: 1. Apply Dijon mustard to the bottom of the hamburger buns. 2. Put lettuce, teriyaki chicken, Japanese mayonnaise over it. *Pour extra teriyaki sauce, if needed. 3. Sprinkle with seven spices and put the upper buns on it.

Teriyaki Chicken Donburi: 1. Thinly slice the spring onion diagonally. 2. Thinly slice the cabbage. 3. Prepare the frying pan and turn to the high heat. 4. Pour the oil and add spring onion and cabbage to stir-fry. Season with salt and pepper. 5. Put the stir-fried veggies over the rice. Then, add teriyaki chicken and drizzle the sauce. 6. To finish, put chopped seaweed on top of the chicken.

1. Marinate the chicken with teriyaki sauce as long as possible. If busy, marinate the chicken for at least 30 minutes. 2. Slice and flatten the chicken to cook well and fast. 3. Put the lid and steam chicken to make it fluffy and juicy inside.

An easy 20-minute Teriyaki Chicken recipe that the whole family will love. This recipe reminds me of the addicting food court teriyaki. It has simple ingredients and is great for meal prepping or a quick dinner!

Your recipes always look so delicious. i have tried a few and feel they are also have always tasted that way also. This recipe is no exception in look and would be a great fast meal for my large family. The problem is i have a sesame allergy- would you recommend anything as a substitute for the sesame oil without completely jeopardizing the flavor? This is one reason i shy away from most teriyaki recipes but i would love to test this one out. Thanks in advance. ?

I was thinking of replacing the soy sauce and the sugar with the bottled teriyaki sauce since I have a big bottle of it. I love teriyaki chicken and lI am looking forward to try this wonderful sounding recipe.

This is so complicated! I put the ingredients together and all that but then i put the damned teriyaki chicken in the pan and it exploded on fire and burned my eyebrows off and set my whole cooktop on fire. In a panic I frizbeed the pan out the door into the backyard as i hurried to get the fire extinguisher and put out the inferno. But alas the flames were erupting again and again and i almost passed out from lack of oxygen. In a greater panic i poured water on the cooktop to cool it down but then a massive fireball the shape of a nuclear mushroom cloud moved up the wall and crawled across the ceiling which set fire to my knick knacks hung around the kitchen. Since the kitchen was covered in burning water i decided to spray the walls with water to put out all the spot fires and eventually i got it all under control.

This homemade teriyaki sauce recipe only takes minutes to make, and tastes a lot better than the jarred sauce. This sauce is great just served as a sauce alongside your favorite meats as well as a marinade. I love that it is so versatile!

I just made this recipe and added just a touch more soy sauce and to be truthful this is a really really good teriyaki sauce and I will be using it not only for a teriyaki chicken Caesar salad but I will use it for a marinade for beef tenderline.

Thank you for this amazing and simple recipe. I made chicken wings for the first time. I added your recipe to them for the last 15 minutes of cooking. I also added some Chili Garlic Sauce to the recipe for heat.My wings were delicious!!!!

I normally have never liked store bought teriyaki sauce but I tried this recipe and it was amazingly delicious!!!!I would definitely recommend it for anyone to try. Also it is super easy to make and homemade is always better and cheaper.

We absolutely loved this sauce! I had all the ingredients on hand for teriyaki chicken (except the sauce), fortunately I had all the stuff to make it homemade!! My husband wants me to make more to keep on hand. ? So thank you!

I made it for my daughter and son-in-law on gang night because we were having wings and they love teriyaki hot. I followed the recipe but added a touch of cayenne and some curry along with some black pepper and about a quarter cup of Texas Pete wing sauce. Perfect!

This is Devine.. I chop up chicken thighs and coat in corn flour and fry with a bit of oil in pan, once cooked I coat in this teriyaki sauce serve with salad with pickled ginger and favourite!

I have used this recipe, with my tweeks for taste, many times, both in the Crockpot (slow cooker) & in the oven, & on b/s chicken thighs & breasts & on bone-in/skin- on thighs. I also add a bit of sesame oil, but very little, maybe a 1/4 teaspoon, because it will overpower other flavors. I also add a teaspoon, or more to taste, of seasoned rice wine vinegar. I always taste & tweek, as some like a sweeter sauce & some like it more savory with additional soy, garlic & ginger. This is an excellent base from which to start!

Wanted to try making my own teriyaki sauce and this recipe had 4.5 stars so I went for it! It is so delicious. I halved the sugar and honey content and increased the ginger and garlic by a tad, and I find it perfect. So thankful for such a simple and customizable recipe!! Any idea how long this will keep in the fridge in a sealed container (I assume it should be kept refrigerated)?

Pour reserved sauce into same skillet and reduce heat to medium. Bring to a boil, stirring constantly and scraping up browned bits. Stir slurry to combine if it has separated and add to skillet. Cook, stirring often, until sauce is thick and glossy, about 3 minutes. Return chicken to pan and toss to coat. Remove pan from heat. Top chicken teriyaki with toasted sesame seeds and reserved scallion greens. Serve with steamed white rice.

Teriyaki, the sweet Japanese sauce that characterizes the cooking technique, goes hand in hand with teppanyaki, the large iron griddle on which an array of Japanese dishes are customarily cooked. While your grill or broiler is probably a far cry from a teppanyaki, you can easily prepare chicken teriyaki-style at home.

So how do we cook chicken teriyaki in Japan? We pan-fry the chicken over the stove until the skin is nicely seared, and then simmer it with the sauce until it thickens and caramelizes, leaving the meat with an irresistibly glossy finish.

Optional ingredients: Sometimes aromatics like grated ginger can be added for extra flavors. Each time I make teriyaki recipes, I would change things up slightly based on the ingredients. In this recipe, I added grated onion and ginger to the sauce for additional depth and zing.

3. Patiently spoon over the teriyaki sauce: Once the teriyaki sauce is poured over the chicken, tilt the frying pan to spoon the sauce and pour over the chicken. Repeat this process until the chicken absorbs the delicious glaze and starts to shine.

Believe it or not, this was my first time making teriyaki chicken. It's such a standard dish back home in Canada but it's a bit less common here in Japan, or so I thought. And I'd kind of forgotten about it, considering teriyaki as a way to cook fish. But with a pack of discount chicken thighs in the fridge and a craving for Japanese food, I searched through some online Japanese recipe sites-- and teriyaki chicken kept coming up. Seems like it's just as popular here as at home, but as a home-cooked dish rather than a restaurant item.

Apparently chicken and beef teriyaki were invented in a Japaense restaurant in America, for diners at who didn't like fish. It became a hit and was eventually re-imported to Japan. And according to my recipe search chicken teriyaki (never beef) is now a favourite of home cooks, thanks to its healthyness, speed of cooking and delicious flavour.

I think it will be a favourite around this house too. The recipe I used called for the chicken to be browned on both sides and then braised in the teriyaki sauce, which resulted in moist, tender meat. The skin turned a lovely colour the braising caused it to lost its crispness, so I didn't eat it. I'd like to try a different recipe next time, giving the chicken a long marinade and grilling it instead of braising. It wouldn't turn out as soft and juicy but crispy skin would make up for it!

I've used the recipe from Cook's Illustrated for teri-chicken a few times and it's a goodie. They broil the chicken first and then drizzle on the sauce once the chicken is done. So you get crispy skin and teriyaki-ness. I can imagine grilling would provide a similar result.

Lea, that's quite a coincidence! Your teriyaki looks great and I'll be trying your recipe next. I love how the chicken is already cut into chopstick-friendly pieces before cooking, so it can be served right away. No waiting for a whole piece of chicken to cool before slicing up.

The dish involves perfectly tender bites of chicken that are soaked in a sticky & slightly sweet homemade teriyaki sauce! We also serve this with steamed broccoli, but we love to add even more veggies like shredded cabbage, snow peas, and carrots. Feel free to be creative and add any veggie you like! See our tips below for some of our favorites to add.

In just a few simple steps you can make takeout at home with this easy & flavorful teriyaki chicken stir fry! It requires 9 simple ingredients, no marinating needed, and the cook time is just 10 quick minutes. Serve this juicy chicken with homemade teriyaki sauce over rice as a quick dinner or meal prep! 350c69d7ab


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