Chicken Teriyaki Recipe - SORTED
Chicken Teriyaki is a classic Japanese dish and thanks to your help we're able to give it an amazing SORTED twist!
In fact, it's been nicknamed a 'Teriyatsu' due to combining the best bits from Teriyaki and a Katsu Curry!
How could we have improved on this? We'd love to know your thoughts!!
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Mall Food Court Chicken Teriyaki At Home | The BEST Sarku Japan Copycat Recipe
I'm not generally a big fan of chain restaurants, but there is a soft spot in my stomach for Sarku Japan, the mall food court chicken teriyaki spot with over 200 locations throughout the US. I loved it since I was just a little tot.
Their free samples always lured me in and their sauce has a death grip on my heart. In this video I show you how I recreate their delicious chicken teriyaki recipe, extra chicken, extra sauce NO VEGGIES - because that is how I order it.
My videos aren't great on the numbers, because neither am I, but I achieve the taste I am looking for or I dont post. So just try to follow along, taste your dishes along the way, and modify in a way that suits your taste buds. If its too spicy add sweetness, if its too sweet add some more savory ingredients. In my book, life is about trying different things until you find a balance - and I look at cooking the same way. Below is a shopping list for any items needed to make this dish.
Shopping list:
Chicken in whatever form you prefer (Thighs are what Sarku uses, I used tenders.)
Water
Sesame oil
Chicken broth
Shaoxing wine, rice wine, or sherry
Garlic
Pepper or white pepper if you have it
Baking soda
LOW SODIUM kikkoman soy sauce
Kikkoman teriyaki sauce
Brown sugar
Corn starch
Fresh ginger (or even sushi ginger if you have it. I did this once in a pinch and it turned out great still.)
Honey
Udon noodles
Bonus Ingredients:
1 large beer (to drink while cooking)
1 sarku japan takeout box for presentation
1-2 toothpicks to stab into said takeout box
I hope everyone is doing well in this crazy time. I know it can feel uncertain and scary, but as is the case with most uncertain times - we gotta find happiness in the little things. For me - that is delicious food and good beer. Hope you all are coping in a similar fashion!
How to Make Teriyaki Chicken ~ Homemade Teriyaki Sauce Recipe
I just love Japanese food and Teriyaki chicken is one of my
favorites. In this video recipe I'll show you how to make homemade Teriyaki sauce and an entire Teriyaki chicken dinner from start to finish. It is quick, easy, inexpensive and delicious. Enjoy.
#teriyaki #teriyakichicken #chickenteriyaki #food #recipe #tesscooks4u #recipevideo #japanesefood
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How to Make Chicken Teriyaki Dinner ~ Japanese Food
INGREDIENTS:
1 1/2-2 pounds skinless boneless chicken thighs - cubed
oil
Teriyaki sauce:
1/3 cup soy sauce
1/3 cup water
1 minced clove garlic
1 tsp. grated ginger
1-2 tbsp. brown sugar
2 tbsp. honey
2 tbsp. rice vinegar
1 tbsp. mirin
1/4 tsp sesame oil
Slurry to thicken:
1 tbsp. cornstarch
1-2 tbsp. water
In a bowl mix all ingredients for sauce and set to the
side.
In a skillet on medium high add oil and cubed chicken.
Cook 1-2 minutes on each side and remove from the heat.
In same pan on medium heat slowly add teriyaki sauce.
Bring up to a simmer, cook and reduce for 4-5 minutes.
Add chicken and juices back into pan.
Bring up to simmer and cook for 5-8 more minutes.
Sauce will reduce and thicken.
If you want it thicker you can add the slurry.
Add just a little at a time.
Stir and remove from heat.
Serving tonite with rice and fresh sauteed veggies.
Enjoy.
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AFFILIATE LINKS: Products I am using or associated in this video.
Cast Iron Skillet
I love my copper bottom Revere set
Kikkoman Mirin
Measuring cups and spoons that I use in the kitchen.
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Healthier Chicken Teriyaki | The Frugal Chef
Let's make a healthy version of chicken teriyaki today. We will not add any sugar to the sauce. Instead we will make it with honey. This is a great way to cook chicken breast. It is fast and easy and super tasty. Enjoy!
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Recipe -
1 chicken breast — cubed
1/2 cup soy sauce
1/3 cup pineapple juice
2 garlic cloves — minced
1 teaspoon minced ginger
1 teaspoon sesame oil
1 tablespoon rice vinegar
3 tablespoons honey
2 teaspoon cornstarch
2 teaspoons cold water
2 tablespoons sesame seeds
2 tablespoons scallion greens — chopped
Heat a pan on high heat.
Lightly season the chicken with salt and pepper. Add it to the hot pan and brown all sides. Remove and set aside.
Reduce the heat to medium. Add the soy sauce, pineapple juice, garlic, ginger, sesame oil, rice vinegar and honey to the pan. Stir, scraping the brown bottom.
Make a slurry by mixing the cornstarch with the water. Add it to the soy sauce mixture and mix well. Cook the sauce for about five minutes, stirring constantly.
Increase the heat and return the chicken to the pan. Mix well to coat all of it. Cook for another five minutes, letting the sauce boil so that it thickens and reduces.
Turn off the heat. Add the sesame seeds and the scallion greens.
Serve and enjoy.
NOTE - If you want to only make the sauce, you may. It will last you for two weeks in the fridge, in a closed container.
Music courtesy of YouTube - Summer in Colombia by Carmen Maria and Edu Espinal
The BEST Grilled Teriyaki Chicken ⭐️⭐️⭐️⭐️⭐️
We're giving away our secret sauce (literally) with this Teriyaki Chicken Recipe. If you've found this, you'll want to hold onto it forever.
Save this video; Full Recipe Below ????????
(Printable Recipe Card with Notes is available at:
3 lbs boneless, skinless chicken thighs
2 T cornstarch
1 1/2 cups regular strength soy sauce
1 1/2 cups white sugar
3/4 cups brown sugar
3/4 cups mirin (Japanese sweet rice wine; not rice vinegar)
3 cloves garlic, minced
2 T freshly grated ginger
1 tsp freshly ground black pepper
Chopped scallions and toasted sesame seeds for garnish, optional
Sauce: In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside.
Dry: Thoroughly dry chicken thighs with paper towels, and trim. Working one at a time, place each piece on a cutting board and top chicken with cling wrap. Pound chicken evenly to about 1/2 in. thick.
Poke: Remove cling wrap. Using a fork, poke lots of holes all over chicken pieces.
Marinade: Place chicken in large mixing bowl or large baking pan. Whisk marinade again and pour in just enough to completely cover every chicken piece front and back – reserve remaining sauce. Cover and let sit in fridge overnight, turning chicken pieces over once while marinading. Pour unused clean marinade in an airtight container and keep chilled.
Cook: One hour before cooking, remove chicken from fridge. Grease and preheat outdoor grill (or indoor stovetop cast iron grill) until surface is smoking hot. Remove chicken from marinade, discarding used marinade. Grill chicken on medium-high heat until just-cooked, basting generously and frequently; approximately 5 minutes per side, but actual cook time varies depending on heat of your grill.
Season: While chicken is cooking, pour desired amount of remaining, unused/clean sauce in a saucepan. Bring to a boil, stirring 1 minute until slightly thickened. If desired, add a bit more sugar to taste. Set aside.
Serve: Slice cooked chicken into strips. Serve over your white rice, brown rice, or a bed of fresh greens. Drizzle with teriyaki sauce. Sprinkle with chopped scallions and toasted sesame seeds, if desired.
How to make chicken teriyaki - authentic recipe with chef Dai - 鳥の照り焼き
Cooking with chef Dai channel:
How to make chicken teriyaki - authentic recipe with chef Dai - 鳥の照り焼き
Chef Dai shows how he cooks this tasty dish in the restaurant.
Ingredients:
Chicken thighs x 2
Vegetable oil x 1 Tbsp
Salt x pinch
White pepper x pinch
Sake x 2 Tbsp
Teriyaki sauce x 3 Tbsp
How to make teriyaki sauce
Thanks for watching!!!!!