Tuesday, April 12, 2011

Spicy teriyaki chicken

I completely have no idea why it took me ages to finally make this teriyaki chicken. It`s very simple, easy, and quick to make. Especially if you use pre-cut chicken like I did. We all deserve a simplicity in our life and kitchen, don`t we?

Place chicken pieces in a plastic bag. Using a fork, stab the pieces repeatedly to create holes so it`s easier for the marinating sauce to seep in the meat later.
Now, don`t do what I did. My chicken was frozen and I didn`t have much time to completely defrost the pieces (translation: I was super hungry). So, stabbing them is out of question.

For the marinating sauce, I used soy sauce, oyster sauce, vinegar, sugar, fish sauce, sesame oil, chilli powder, cayenne pepper, garlic powder, coriander, and cloves. Most of Japanese recipes for teriyaki chicken call for mirin (Japanese sweet rice wine) and sake, so you might want to use them too if possible. The chili? This is me cooking (and eating), so it has to be spicy.
I also added lemon juice and threw in the lemon wedge. What`s not to like from lemon and soy sauce?

Close the bag and squeeze up everything from outside until everything combined. Let it sit for a while with occasional mixing.

Heat a pan with a little oil and sear the pieces skin side down (if any).

When the skin are slightly cooked (or caramelized, tastes even better I think), turn over and pour in the marinating sauce.

Set the stove on low heat and put a lid on to help cooking the meat.

When the chicken is cooked through, open the lid, turn up the heat to thicken the sauce. You need to keep stirring at this stage because the sauce can easily scorch. 

When the sauce reduced until it`s really thick or turns into a glaze, your teriyaki chicken is done.

This is what I call as minimum effort that gives an incredible result. Really. The chicken is succulent and tender and the sweet shiny glaze just makes this dish even more delightful.

If you want impress your boyfriend, make this. Believe me. No one can ever resist this high-sodium happiness (oops!). Just make sure you give him a lot of water afterward.

Soy sauce
Oyster sauce
Sugar (or mirin)
Fish sauce
Rice wine (optional)
Sesame oil
Cayenne pepper
Gochujaru (Korean chili powder)
Lemon wedge


  1. Tummy is growling now! I love the vividness of your step by step picks and the succulent end result. YUM!! Thanks for sharing :)

  2. Your boyfriend? What if you want to impress your girlfriend or wife or just yourself? :D

    Anyway, this dish looks fabulous. I'm bookmarking this recipe. Thanks.

  3. I am glad your life starts to get back to normal after everything you passed the last weeks! Teriyaki is my favorite Japanese meal along with sushi, but teriyaki is a little bit more favorite of mine as I like sauces very much! this one looks scrumptious and thank you for your lovely wishes for my birthday!

  4. Would there be anyway you could list the measurements of the items used for the marinating sauce? It looks super delicious. ありがとうございます ^_^

  5. Hi Randy, thanks for visiting! For this kind of dishes, I don`t usually measure the ingredients because I use the seasoning or spices simply based on my mood during the cooking. I also think that people tend to adjust the flavor of their dishes based on their preferences. But I hope this very rough estimation can somehow be helpful: For 100-150 g chicken fillet, I used 1/4 cup of soy sauce, 2 tbs of oyster sauce, a pinch of sugar, 1 tbs of vinegar, 1 tbs of fish sauce, 1 tbs of sesame oil, 1 tbs of red chili flakes/powder, 1/4 cut of lemon wedge (and the juice), and a dash of the remaining powder spices.

  6. Looks great (read: spicy). I always add a little ginger to my marinade for this dish though, it's to die for!