Asian Teriyaki Chicken: A Must Try Southeast Asian Meal

They started with a distinctive marinade using local products like pineapple juice, which they blended with soy sauce. Later, the Teriyaki sauce was born. This makes Teriyaki a truly American tradition.

The term Teriyaki comes from teri which means “shine” and yaki which means “grill”, so basically, Teriyaki means “grill to shine”.

However, the Teriyaki sauce is typically related to chicken, because when it was invented after several tries, the immigrants of that time came to the conclusion that this Teriyaki sauce suited best with chicken.

Today Asian Teriyaki chicken is probably the most well dish in every Japanese restaurant in the USA, even though Teriyaki can go with so many other meats and vegetables.

Every day is more common to see how fusion cuisine restaurants add teriyaki chicken to their menu and how the average person is interested in knowing how it can be prepared at home.

Teriyaki Chicken Recipe: How to Make Simple Teriyaki Chicken

Depending on where I am in the world when I’m looking for Teriyaki chicken near me, it may not be readily available. So we’re going to let you in on a little secret, that you can prepare teriyaki chicken at home using this simple Asian teriyaki chicken recipe.

It’s not the same as coming to Char’d for that unique Asian fusion dining experience, but if you’re looking for something to satisfy the craving in a pinch, this recipe is for you.

For preparing this recipe you will need the following ingredients:

Ingredients.

• 2 tbsp toasted sesame oil.
• 6 skinless and boneless chicken thighs, sliced (you can use chicken breast if you prefer).
• 2 large garlic cloves, crushed.
• 1 thumb-sized piece of ginger, grated (the fresher, the better).
• 50g of honey (if you don’t have honey you can use brown sugar).
• 30ml light soy sauce (in case you don’t have light soy sauce you can use standard soy sauce diluted in a little water).
• 1 tbsp rice wine vinegar.
• 1 tbsp sesame seeds, to serve.
• 4 spring onions, shredded, to serve.

Once you gather the ingredients, it’s time to get to work!

Step 1

Heat the oil in a non-stick wok (or you can use a pan) over medium heat. Add the chicken and fry for approximately 7 mins, or until it gets golden. Add the garlic and ginger and fry for 2 mins.

Step 2

Next, stir in the honey, soy sauce, vinegar, and 100ml water. Bring to a boil and cook for 2 – 5 mins over medium heat until the chicken is sticky and coated in a thick sauce.

Step 3

Scatter over the spring onions and sesame seeds. And your teriyaki chicken is done! You can serve the chicken with white rice and steamed veggies.

3 Methods of Preparing Teriyaki Chicken

Like all famous recipes, the Asian Teriyaki chicken recipe has adapted and evolved according to where it is prepared and the availability of ingredients. For example, people in the south use honey while in the north prefer brown sugar while preparing the sauce. The use of pineapple juice was predominantly used in Hawaii, following the tradition. You’ll also see some using rice or apple vinegar. That’s how many variations of the original recipe were created and it is still evolving. In addition to this, we will show you three different methods of preparing Asian Teriyaki chicken.

Method 1: 3 ingredients Teriyaki chicken

If cooking is not your biggest strength, this variation of the Asian teriyaki chicken will impress everyone.

Ingredients:

• 2 lb chicken thighs (910 g), sliced into chunks.
• 1 cup soy sauce (240 mL).
• 1 and a half cup brown sugar (110 g).

Step 1

Sear the chicken thighs evenly in a pan until it’s golden, then flip.

Step 2

Add the soy sauce and brown sugar, stirring and bringing to a boil.

Step 3

Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired. Time to eat!

Method 2: Japanese Teriyaki chicken sliced breasts

If you want to prepare Teriyaki chicken in a classy way, this recipe it’s for you.

Ingredients:

• 3/4 cup soy sauce.
• 3/4 cup sake.
• 3/4 cup mirin.
• 4 Tbsp sugar.
• A 1-inch piece of ginger, grated fine.
• 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp).
• 2-3 Tbsp sesame seeds.

Step 1

Simmer chicken in a sauce made with sake, mirin, soy sauce, sugar, ginger. Mix the grated ginger, sugar, soy sauce, sake, and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer, for the meat to get tender. Cook for 20 minutes.

Step 2

While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.

Step 3

Remove the chicken breasts from the teriyaki sauce, set them on a plate, and wrap them with foil.

Step 4

Bring the sauce back to a boil and boil until the sauce is reduced with a sticky consistency, like a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally.

Step 5

To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with rice or your preferred steamed veggies.

Method 3: Teriyaki chicken wings

If you want to give this recipe a twist, this is definitely for you! Ingredients:

• Chicken wings
• Sesame oil
• Soy sauce
• Apple vinegar
• Fresh garlic
• Fresh ginger
• Honey
• Brown sugar

Step 1

Cook the chicken in a hot pan quickly to avoid it overcooking. Chop the chicken wings in smaller sizes if you want, you can either remove or leave the skin, if you decide to leave the skin make sure to cook it until it gets crunchy and golden. Preheat large frying over high heat then cook the chicken in a teaspoon of sesame oil until golden brown all over. Remove from the pan while you make the sauce.

Step 2

Combine the soy sauce, apple vinegar, garlic, ginger, honey, and brown sugar then pour into the hot pan. Allow to come to a boil and cook for a minute or two until the sauce starts to reduce.

Step 3

Add the chicken and all their resting juices back into the pan. Coat the chicken with the sauce and cook for another 4-5 minutes or until the chicken is cooked through and the sauce has thickened. Serve the Teriyaki chicken with sprinkled sesame seeds and green onions.

Step 1

Heat the oil in a non-stick wok (or you can use a pan) over medium heat. Add the chicken and fry for approximately 7 mins, or until it gets golden. Add the garlic and ginger and fry for 2 mins.

Step 2

Next, stir in the honey, soy sauce, vinegar, and 100ml water. Bring to a boil and cook for 2 – 5 mins over medium heat until the chicken is sticky and coated in a thick sauce.

Step 3

Scatter over the spring onions and sesame seeds. And your teriyaki chicken is done! You can serve the chicken with white rice and steamed veggies.

Looking for Asian Chicken Teriyaki in Texas

Are you now wondering, “How do I find Teriyaki chicken near me?” Look no more!

Char’d Kitchen is the best Asian fusion restaurant in Texas. We specialize in Southeast Asian cuisine, as we mix the best of Thai, Japanese, Korean, Vietnamese, and Hawaiian influences.

Our customers love our unique and delicious dishes. We are uniquely set up to provide a customized meal that caterers to your diet and tastes.

Teriyaki chicken is just one of the tasty dishes we serve.

We make our signature mouth-watering Teriyaki sauce which you can add to chicken, pork, steak, or tofu. From chicken to steak and bowls, our Teriyaki dishes are the best in town, come and visit us.

We have three different locations to serve you in the DFW Metroplex. You’ll find us in Mansfield, Fort Worth, and Richardson, working from 11 AM to join you in your lunch or dinner. Along with our traditional Japanese and Thai drinks to make your meal a whole Asian experience.

Also, you can make your order via our website, check out our menu and pick what suits best for you, and we will bring it to your door. Are you still wondering “Where to find the best Teriyaki Chicken near me?” Char’d Kitchen is the place.