Chicken Teriyaki is one of the signature dishes of Japanese cuisine and is one of the most popular dish ordered in Japanese restaurants in all parts of the word. Teriyaki is actually a glaze which is applied to the meat just before it is grilled. Traditional the teriyaki sauce is a combination of Soy Sauce, Sake and Mirin. Check out the simple Chicken Teriyaki Recipe that you could try out at home.
Make sure that you have all these ingredients ready in your kitchen so that this could make the cooking process much easier and faster.
Ingredients for Chicken Teriyaki
* 3 tablespoons soy sauce
* 2 tablespoons dark brown sugar
* 1 tablespoon corn oil
* 1/2 teaspoon ground ginger
* 1/2 teaspoon garlic powder
* 1/8 teaspoon black pepper
* 2 boneless chicken breast halves (about 10 ounces)
Directions for making delicious Chicken Teriyaki
* Take a mid-size bowl and mix the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper together
* You will then need to slice the chicken into strips. You can then add the chicken to the bowl and marinate in the refrigerator for atleast 2-3 hours so the flavours can penetrate the chicken. If you don’t have that much time you could also consider marinating the chicken for a shorter time period – say about 15-30 minutes, but then it will not be as delicious as the one prepared with a longer marination period.
* Preheat the broiler. Make sure the top oven rack is in the highest position, just under the broiling unit.
* If you have metal or bamboo skewers, thread the chicken strips onto the skewers and lay the skewers on a baking sheet. If you don’t have skewers, place the chicken in a single layer on the baking sheet. Discard the marinade.
* Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown. Skewers make the turning-over process go faster.
* Serve immediately.
The beauty of this dish is in the delicate and distinct flavour of the sauce and the way it blends with the chicken. Teriyaki Sauce is definitely one of the most loved contributions of Japanese cuisine and it sure is on the top of my list whenever I think of Japanese food. As with most such food though, the key is in the marination. The longer you marinate, the better will be the absorption of the flavours by the meat. If you are short on time then you can perhaps shorten the marination time, but then you might have to compromise a little on the taste.
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