Japanese Teriyaki Chicken/照燒雞: Simple Meal, 30 minutes of work

hey everyone welcome to gastromania today i will be presenting teriyaki chicken with a side of pickled cucumbers piraki chicken is a classic japanese sweet and savory dish that is loved worldwide i will be making my own teriyaki sauce so you don't have to worry about buying another bottle of sauce this recipe should take you no longer than 30 minutes in total let's get right into this recipe you will need chicken thighs one chicken thigh will be enough for one person in general the original recipe has chicken skin but i've removed it to make it healthier debund the chicken if you can't find the boneless type it will be more time saving too but i couldn't find any at my supermarket today so i have to remove the bones myself it's not that hard really chicken breast will not make the cut as their fibers and lack of fats cannot withstand the high heat cooking processes and will become overly tough let's marinate the meat before preparing the cucumbers you will be needing 1 tbsp minced ginger the minced ginger is able to remove some gummy smells from the meat we will also need some minced garlic to make the chicken more aromatic for the sauces we have 2 tbsp soy sauce i'm using the kyushu soy sauce but any soy sauce would be fine really 1 tbsp mirin or sweet sake there's really no need to get the expensive ones that are off drinking quality 2 tbsp brown sugar brown sugar's raw unprocessed taste blends better with the teriyaki sauce fine white sugar will work well too but my mom had some left over formed baking cover the seasoned meat with a cling wrap then let it season in the refrigerator for at least 1 hour i'm going to let it sit for 2 hours to make sure that the meat is packed full of flavor next let's prepare the pickled cucumbers these are a great way to balance out the sweet and savory chicken as they carry a refreshing and sour flavor profile first cut off the ends of the cucumber if you have tried eating raw cucumber you may have tasted the beateness from the vegetable don't worry you're not thinking too much this is because cucumber contains cucurbitacin which causes the bitter taste you can remove them simply by rubbing the unwanted ends against the exposed cucumber flesh for about a minute this white pollery substance is the cucurbitacin responsible for causing your butter cucumbers after rubbing the cucumbers cut up the cucumber to any shape you desire i am going to tool two popular pickle shapes the elongated coin shape and the matchstick shape for the elongated coin shape slice the cucumbers sideways at an angle keeping each slice about two to three millimeters thick for the matchstick shape first cut them into desired length then cut them into halves and split the halves into desired widths [Music] pick up the cucumbers with about half a tablespoon fine salt and mix them well cover them and let them sit for around 8 to 10 minutes osmosis will occur and the salt will start drying water off the cucumbers do not overdo this or the cucumber will become too soft after 8 to 10 minutes wash the cucumbers under running water to remove the salts pour away all the water that has been drawn out from the cucumber dry the cucumbers after washing to reduce the amount of water inside your pickles use kitchen towels and make sure you use your hands to pat the cucumbers between two layers to ensure all the water is removed add flavor to the pickles by adding 2 tbsp fine sugar and 3 tbsp rice vinegar the ratio of fine sugar to rice vinegar is up to personal taste and use since our teriyaki chicken has a sweet savory glaze i would prefer something more sour cover the container used for seasoning and mix it well by shaking the container around keep the pickles in the fridge and make sure to only take it out when serving so they are refreshing at the right temperature after about 1 hour you should come back and check on the taste of the cucumbers if they have reached the desired soundness you should pour away the vinegar but do not wash the pickles the key here is to taste and adjust especially if it's your first time making it before cooking the chicken let's prepare the teriyaki glaze we will need about 2 tbsp soy sauce again there's no need to go for the more expensive japanese kind 1 tbsp mirin or sweet sake 2 tablespoons honey this is the ingredient responsible for the shiny glaze in our teraki sauce mix the sauces well and make sure that the honey dissolves into the solution as much as possible you can add more if you like sweeter sauces lastly all the excess marinating juices from the chicken there will definitely be excess juices from the chicken pour them out before starting to cook don't waste these juices as they are full of flavors mix up everything well prepare some cornstarch slurry beforehand in case your sauce doesn't thicken up enough when preparing the teriyaki sauce let's get cooking first turn on the stove at low heat and toast some raw sesame seeds without any oil this is for aroma and garnishing purposes it is optional but it does elevate your teriyaki chicken to a whole new dimension once the brown and oil starts forming on the surface get it off the heat and keep for later use heat up some vegetable oil and prepare to sear the chicken at medium high heat lay the chicken away from you to prevent the oil from splattering on your hands do this quick if you have a few pieces to cook at once otherwise the first piece may get burnt before you even finish adding all the pieces sear the chicken for about 2 minutes per side don't worry if the chicken looks dark when you flip it the high sugar content of the marinade makes it char very easily you will not actually taste burnt unless you leave it there for more than 2 minutes unattended after flipping the chicken add about three to four tablespoons of water lid on and let it simmer at medium heat for about three to four minutes the chicken is ready when you pick it up and the color has already entered the surface remove the chicken don't overcook it [Music] cut up the chicken into one to two centimeters wide pieces you should be able to finish one piece in 2-3 bites plate it before preparing the sauce add the prepared teriyaki sauce to whatever is left inside the pan stir it well and let it boil once it boils let it reduce and thicken if your sauce is too watery you can add the prepared cornstarch slurry it will thicken up into a glaze immediately after you mix it into the sauce the sauce is ready if you dip a spoon into the sauce and it coats well without dripping collect the sauce and drizzle it over the teriyaki chicken garnish with the earlier prepared toasted sesame seeds don't forget about the pickled cucumbers sitting inside the fridge serving it at this time should be the right timing as they are still cool and will taste refreshing if you are meal prepping keep the glaze at the end and heat it up before eating the chicken and teriyaki chicken is complete from the video you can tell that you really took no time and you won't break a sweat doing this this is definitely one dish i will be making often when i resume my second year in uni thank you for staying to the end of today's episode if you like more japanese recipes like japanese curry or oyakudon please comment down below so that i know that you are keen for those who are new do consider subscribing as i upload two recipes a week stay tuned to my upcoming videos and i'll catch you in my next video

Channel: G8stromania

Views: 24,970

Rating: 4.9181104 out of 5

Keywords: teriyaki chicken, teriyaki sauce recipe, teriyaki chicken recipe, dinner ideas with chicken, teriyaki chicken recipe tasty, how to make teriyaki chicken and rice, easy teriyaki chicken recipe without honey, 照燒雞, 照燒雞食譜, 照燒雞做法

Id: 8Px8iv1zIE0

Length: 8min 11sec (491 seconds)

Published: Wed Aug 26 2020