If you love the sweet and savory flavors of teriyaki chicken, then this recipe is a must-try! Not only is it incredibly delicious, but it’s also easy to make and tastes even better than takeout. Pair it with fluffy egg-fried rice, and you have a meal that’s perfect for weeknights or impressing guests. Let’s dive into this classic favorite!
Method
Prepare the Chicken
Start by preparing the chicken. First, take a kitchen roll and gently pat the diced chicken breast or thighs dry. This step is essential to remove excess moisture, which helps the coating stick better and ensures the chicken becomes crispy when cooked. In a bowl, toss the chicken pieces with cornflour, garlic pepper, onion powder, and hot paprika. Make sure each piece is evenly coated in the seasoning mix, which will give the chicken a flavorful and crispy crust.
Cook the Chicken
Next, heat a large frying pan or skillet over medium-high heat and generously spray it with cooking oil. The oil will help achieve a crispy, golden coating on the chicken. Once the pan is hot, add the chicken pieces, ensuring they don’t overcrowd the pan. If necessary, cook in batches to avoid steaming the chicken. Let the chicken cook undisturbed for 2-3 minutes on each side until it develops a golden-brown crust. This will give the chicken a lovely crispy texture. Once the chicken is browned, remove it from the pan and set it aside.
Make the Sauce
While the chicken is cooking, prepare the teriyaki sauce. In a small bowl, combine the teriyaki sauce, agave syrup (or honey if you prefer), soy sauce, and a pinch of chili flakes. For a thicker consistency, mix the cornflour with a little water to create a slurry and add it to the sauce mixture. Stir the ingredients well to ensure everything is fully combined. This sauce will bring together the sweet, savory, and spicy flavors, and the cornflour will help thicken the sauce as it cooks.
Combine Chicken and Sauce
Once the chicken is cooked and set aside, reduce the heat in the frying pan to medium. Add a diced onion and the crushed garlic cloves to the pan. Stir-fry them for a few minutes until the onion softens and becomes translucent. At this point, add the cooked chicken back into the pan, stirring to combine the chicken with the onion and garlic. Pour the prepared teriyaki sauce into the pan, making sure it coats all the chicken pieces. Let the sauce simmer and thicken, stirring occasionally, until it turns sticky and glossy. This process allows the chicken to soak up the rich flavors of the sauce.
Optional – Prepare Egg Fried Rice
If you’re serving the chicken with egg-fried rice, start by cooking the rice according to the package instructions. Once cooked, drain and let the rice cool slightly. In a wok or large frying pan, stir-fry the diced onion and frozen peas over medium heat until softened. Push the vegetables to one side of the pan, then pour the whisked egg into the other side. Scramble the egg until fully cooked, then mix everything. Add the cooled rice to the pan, drizzle with soy sauce, and stir-fry everything together until well combined and heated through.
Teriyaki Chicken
Equipment
- Large frying pan or skillet
- Small bowl for mixing sauce
- Cooking spray
- Wooden spoon or spatula
Ingredients
- For the Chicken:
- 400 g diced chicken breast or thighs
- 2 tbsp cornflour
- 1 tsp garlic pepper
- 1 tsp onion powder
- 1 tsp hot paprika
- 2-3 crushed garlic cloves
- For the Sauce:
- 2 tbsp teriyaki sauce
- 2 tbsp agave syrup or honey
- 3 tbsp soy sauce
- Pinch of chili flakes
- 1 tsp cornflour mixed with water
- For Egg Fried Rice Optional:
- 120 g dry rice
- 50 g frozen peas
- 1 diced onion
- 1 egg whisked
- 2 tbsp soy sauce
- Spring onions for garnish
Instructions
- Prepare the ChickenUse kitchen roll to pat the chicken dry. Toss the chicken pieces in a bowl with the cornflour, garlic pepper, onion powder, and hot paprika until evenly coated.
- Cook the ChickenHeat a frying pan over medium-high heat and spray generously with cooking oil.Add the chicken, ensuring the pieces are not overcrowded. Let them cook undisturbed for 2-3 minutes on each side to develop a crispy coating.
- Make the SauceIn a small bowl, mix the teriyaki sauce, agave syrup or honey, soy sauce, chili flakes, and the cornflour-water mixture.
- Combine Chicken and SauceOnce the chicken is cooked, reduce the heat and add diced onion and garlic to the pan. Stir-fry until the onion softens.Pour the prepared sauce into the pan, stirring gently to coat the chicken. Let the sauce simmer and thicken until sticky.
- Optional – Prepare Egg Fried RiceCook the rice according to package instructions, then drain and let cool.In a wok, stir-fry the onion and peas until softened. Push them to one side, pour the whisked egg into the other side, and scramble.Add the cooked rice to the wok, drizzle with soy sauce, and stir-fry until everything is combined and hot.
Notes
- Dry the chicken: Ensure your chicken is completely dry before tossing in cornflour. This helps achieve the perfect crisp texture.
- Monitor the sauce: Keep an eye on the sauce as it thickens to prevent it from burning.
- Don’t overcrowd the pan: Overcrowding will make the chicken steam instead of getting crispy.
Serving Suggestions
- Serve the teriyaki chicken over the egg-fried rice, garnished with spring onions or sesame seeds.
- Pair it with steamed broccoli or stir-fried vegetables for a balanced meal.
- For extra heat, drizzle with sriracha or sprinkle with extra chili flakes.
Fun Fact
Did you know teriyaki originates from Japan, and the name translates to “glossy grilled”? The word describes the shiny glaze from the sauce as it caramelizes during cooking!
Conclusion
Teriyaki Chicken is an all-time favorite for a reason—its irresistible combination of sweet, savory, and spicy flavors makes it a star. Pair it with fluffy egg fried rice, and you’ve got a comforting, restaurant-quality meal right at home. Give it a try, and let me know if it beats your local takeout! 🍜✨