Would you like to take a bite? TERIYAKI CHICKEN is a universal food. Everybody loves it and have their own way of making it. I bet Giada de Laurentiis or Paula Dean have their own version. I do, too. 🙂 … although I am not sure if can say it is authentic.
Traditionally Teriyaki is made with Sake (Japanese rice wine) marinade, but I use pineapple juice and you don’t need to marinade. The juice adds wonderful flavor to the chicken and get rid of the gammy smell of poultry. It also tenderize the meat and keep them so moist. Did I mention it can be done less than 30 minutes?
The method I am using to make this Teriyaki recipe works better with bone-in chicken parts, such as drumsticks or thighs; dark meat, baby! “Meat right next to the bone is sweeter and tastier… “. Yes, that is not the only case for beef.
I will show you how to make these delectable – succulent – semi-sweet – finger licking good chicken in a skillet. Quite simple but taste amazing. Watch carefully, Okay?
I like to remove the skin. It will reduce the fat a lot and you will have cleaner(?) tasting glaze.
It is very easy job. Just pull off the skin from the meat and peel toward the joint of drumstick, then cut off with knife or scissor. It should take about 5 minutes for 10 drumsticks.
Place chicken pieces in the NON-STICK surfaced skillet.
Here are the sauce ingredients.
You might already have them in your pantry if you cook Asian food often.
Rice wine is optional. If you have it, use it. If you don’t, don’t worry.
Chop garlic and ginger.
Make the sauce combining all the given ingredients.
Pour over the chicken.
Cover the skillet with a lid or foil. Bring to boil and simmer over medium-low heat for 7-8 minutes.
Turn your meat to the other side.
Cover and cook again for another 7-8 minutes.
Uncover. Raise the heat to MEDIUM-HIGH. Let the whole thing to vigorous boil. They are almost cooked at this point and all you need to do is to thicken the glaze.
Turn your chicken around to get coated with sauce evenly.
You see how the sauce become thick glaze? Basically the sugar in the sauce becomes caramelized. Be careful at this point. Do not burn the glaze. You might need to lower the heat a little bit.
When you see there is no more liquid on the bottom of skillet and the glaze stick to the chicken, remove from heat.
You know how much I love sesame seeds, don’t you?
Done. Wasn’t that easy or what?
I was so hungry that I had to eat one piece before the beauty shot. The picture says everything I need to say. I only wish I could lick-off the screen. どうぞめしあがれ (douzo meshiagare). Enjoy!
- 2 lbs 900g chicken drumsticks or bone-in thighs, preferably skin removed
- 2 cloves garlic minced
- 1/4 " ginger minced (half the amount of garlic)
- 4 tablespoon low sodium soy sauce
- 4 tablespoon pineapple juice
- 2-3 tablespoon light brown sugar *
- 1 tablespoon rice wine optional
- 1 teaspoon sesame oil
- dashes of black pepper
- * Adjust the amount of sugar depends on your preference.
- Place chicken in a non-stick surfaced skillet.
- In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
- Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
- Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
- Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
- Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
- When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.