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Japanese teriyaki chicken

• Makiko Sano

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Serves 2

Easy

Prep: 2 mins

Cook: 10 mins

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Teriyaki sauce is sweet-based and becomes delicious when it cooks and caramelises with meat or veg. I serve it with fresh salad and rice

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Try Japanese teriyaki chicken, then discover Japanese-style rice salad, wakame seaweed salad, onigiri or one of our other Japanese recipes.

Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August.

Japanese teriyaki chicken recipe

Ingredients

Nutrition

• 300g chicken thighs

  cut into chunks

• 2 tbsp cornflour

• oil

  for frying

• cucumber, radish and cooked sushi rice

  to serve

TERIYAKI SAUCE

• 60ml soy sauce
• 60ml cooking sake
• 60ml mirin
• 1 tbsp sugar or 20ml honey

Nutrition: per serving

• kcal351
• fat10g
• saturates2g
• carbs29g
• sugars13g
• fibre0g
• protein32g
• salt2.6g

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Method

• step 1

  Put all the sauce ingredients in a frying pan over a medium heat and bring to a simmer, stirring occasionally, until thickened, then remove from the heat.

• step 2

  In a bowl, coat the chicken pieces with the cornflour.

• step 3

  Heat 2 tbsp of oil in a separate frying pan over a medium heat and cook the chicken for 5 mins on each side until browned.

• step 4

  Add the sauce and cook for 2-3 mins until well combined. Serve with sliced cucumber, radish and rice, if you like.

More Japanese-inspired recipes

Authors

Makiko Sano

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