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  • Kaz Matsune

Homemade Japanese Food Recipe:Deliciously Easy Teriyaki Chicken

Updated: Jul 25

This is one of the simplest and the most delicious recipes I can offer you



COOKING TIME

Total: 35 - 40 minutes

Prep : 20 minutes

Baking: 15 - 20 minutes


Indulge in the mouth watering simplicity of Japanese "Teriyaki" dishes, a delightful twist from the typical offerings found in most US restaurants. Unlike the Teriyaki Sauced Chicken commonly seen, the true essence of the word lies in its name: "Teri," meaning "Glazed," and "Yaki," meaning "Grill" or "Baked."


Cooking Teriyaki Chicken can take on various methods, such as baking, grilling, or pan-frying. However, achieving the perfect texture is paramount; overcooking can result in rubbery chicken, a tasteless disappointment. The key to unlocking the ideal flavor lies in preserving the water content within the muscle cells of the chicken, which houses both taste and aroma.


To achieve juicy, tender chicken, I recommend cooking at the lowest temperature possible to retain essential moisture. Marinating the chicken in Shio Koji, a fungus fermentation agent, also contributes to tenderizing the meat and drawing out delightful umami flavors.


Fear not, for this delightful recipe is straightforward and foolproof. Marinate the chicken, bake it in the oven, and voilà! A lovely Teriyaki Chicken that never fails to impress.


TIPS:

1. Bake at 135°C/275 °F

Be prepared to lower your cooking temperature for a longer, more rewarding cooking process, resulting in juicy and tender chicken.


2. Marinate in Shio Koji

Like yeast's sister, Shio Koji is a powerful enzyme-rich agent used in Sake production. It breaks down proteins, extracting umami flavors and tenderizing meat and fish. If Shio Koji is unavailable, a couple of hours of marinating in Teriyaki Sauce is a suitable alternative.


3. Want some Charred Flavor?

Due to the lower cooking temperature, the chicken may need more charred texture and flavor. Fear not! You can add a charred texture using a kitchen torch or simply pan-frying the chicken.


INGREDIENTS:

  • 225g (½ lbs.) Chicken Thigh, Boneless

  • 60g (2oz.) Shio Koji

Teriyaki Sauce (ratio is 2:1:1:1)

  • Soy Sauce 20g

  • Mirin 10g

  • Sake 10g

  • Agave 10g

Optional (for Teriyaki Sauce)

  • 5 - 10g Ground Ginger

  • 5 - 10g Minced Garlic

TOOLS:

  • Mixing Bowl

  • Sheet Pan


INSTRUCTIONS:

1. In a ziplock bag, place chicken and Shio Koji. Seal the bag and gently rub the marinade into the chicken for fifteen seconds. Let it marinate for 15 to 20 minutes.

2. While the chicken marinating, prepare the Teriyaki Sauce by mixing the ingredients in a bowl.

3. Remove the chicken from the ziplock bag and wipe off any excess Shio Koji with a paper towel.

4. Place parchment paper on a sheet (baking) pan and transfer the Shio Koji-marinated chicken onto it.

5. Pour some Teriyaki Sauce over the chicken and gently massage it into the meat.

6. Cook the chicken at 135°C/275 °F for 15 to 20 minutes.

7. When the chicken's exterior becomes dry and takes on a "pinkish" color, turn off the oven and let it sit for three to five minutes.

8. Cut the chicken into small pieces and serve.


Indulge in the delightful simplicity of this Easy Teriyaki Chicken, and you'll discover a newfound appreciation for Japanese cuisine right in the comfort of your kitchen. Enjoy the tender, flavorful experience that this recipe has to offer. Bon appétit!





 

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