Teriyaki Chicken or Chicken Teriyaki is a well known Japanese Chicken dish that is also a lunch staple in Japan. This dish has become very famous as evidenced by the different varieties of Chicken Teriyaki Recipe each having its own something that makes the dish special.
Although this is a foreign dish, Filipinos learned to love and enjoy eating the outcome of this chicken teriyaki recipe. Currently, there are several restaurants in the Philippines serving their own versions of chicken teriyaki. I have tried some of these varieties and liked them.
I am a fan of this Chicken Teriyaki Recipe because of its good taste and easy preparation. Although some ingredients may not be readily available, I make sure that I always have them (sake, mirin etc.) in the pantry in case the need arises. Afterall, we can always use other ingredients if needed.
This Chicken Teriyaki Recipe is the grilled version of Teriyaki Chicken. I find it that a little smoky flavor helps make this dish taste better.
Try this Chicken Teriyaki Recipe and let me know what you think.
Notes:
Sake is a Japanese wine made from fermented rice.
Mirin is a sweet Japanese rice wine intended for cooking.
Chicken Teriyaki Recipe
Ingredients
- 1 lb chicken chopped into serving pieces
- 2 tablespoons sake
- 5 tablespoons soy sauce
- 4 tablespoons mirin
- 2 tablespoons brown sugar
- 2 teaspoon sesame seeds toasted (optional)
Instructions
- Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well.
- Add the chicken and marinade for at least 1 hour.
- Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside.
- Heat a small saucepan and pour-in the remaining marinade. Add proportional amounts of soy sauce and sugar plus a little water if necessary. Let boil.
- Simmer until the sauce thickens. Turn-off heat.
- Place the chicken in a serving plate then top with Teriyaki Sauce. Garnish with sesame seeds, if desired.
- Serve hot with steamed rice. Share and Enjoy!
Ryan says
I was wondering what is the alternative for sake and mirin?
Pia vinzlee tumanguil macababbad says
Well thanks for this version,,,,super like po ng aking mga boss,,,,,they just love it…..
genevie says
can i use strawberry wine instead of mirin and sake kuya?
genevie says
i want to cook chicken teriyaki but my problem is there’s no available sake and mirin ..can i use strawberry wine instead of sake and mirin kuya?
Dom says
Hi- I have a question regarding the recipe of chicken teriyaki? what is a mirin and where can I buy it? Thanks.
sherri says
mirin is sweet sake (Japanese cooking wine). in some dishes you can alternatively use sake and sugar, but for most dishes I suggest you use mirin. I dont know, but when I cook some Japanese dishes I feel like mirin gives some sort of characteristic taste which I dont get when I use sake and sugar. I once tried to just use sugar and sake mixture in cooking teriyaki and it just takes great.
If you are in Pinas, try looking at the shelves of SM supermarket or I heard there are some Japanese stores in Metro Manila.
dan says
anu po ba un sake at mirin kuya??
Mary Antoinette says
Hi!
im a follower of your recipe..ive tried doing them and im loving the results..but just recently ive done hardinera i had hard time coming out with a perfect result becuase the hardinera would just stick on the mold and wouldnt come out clean as it should be like in your video..hope you can give me some tips about it.
thanks!
mar says
uhm.. Hi! I’m a fan in this website and also for this dish and I’ve also tried many times to cook this dish but always ended up with a different outcome. So, I have a question, can Teriyaki still be delicious if there’s no mirin and sake? will the taste still be a little the same if mirin and sake won’t be added?? and if not, then what are the alternatives for it to enhance the taste if these ingredients are not added?
Thanks for sharing this delicious recipe!!
Take care!
Eden says
I had tried cooking puto cheese before. Ang dami kung ginawang practice until I had perfected it but the molds i made were mostly in small sizes. My way of improving the texture and taste was through the comments i solicited from my friends who patronized it. With the many recipes i have gathered in this site, I hope i can renew my interest in cooking and hope i can prepare it better. Thanks to Panlasang Pinoy.