Teriyaki chicken, with a thousand-year history, has won the hearts of gourmets around the world. This wonderful dish has its roots in Japanese cuisine, where the word “teriyaki” means “glazed on the grill.” The history of this dish goes back deep into the past, where Japanese culinary masters developed unique methods of cooking meat to preserve its tenderness and flavor.
Ingredients:
- 900g boneless, skinless chicken breast
- 1 tbsp vegetable oil
- 1/3 cup soy sauce
- 1 tbsp dark soy sauce (optional)
- 1/4 cup brown sugar
- 1 tsp fresh ginger, grated
- 1 tsp garlic, minced
- 1 tsp sesame oil
- 1 tbsp rice vinegar or mirin
- 1/2 tbsp cornstarch
- 1 tsp white sesame seeds (optional, for garnish)
- 1 tbsp green onions, finely chopped (optional, for garnish)
Directions:
- Pat the chicken completely dry with paper towels. Cut the chicken into 3cm cubes and place on a plate.
- Heat the oil in a large frying pan over medium-high heat until the oil starts to sizzle, about 1 minute. Add the chicken and fry until golden brown on all sides, about 5-6 minutes. Drain any excess oil from the pan.
- In a small bowl, whisk together the soy sauce, sugar, ginger, garlic, sesame oil, rice vinegar, and cornstarch until smooth.
- Add the sauce mixture to the pan with the chicken and mix well. Continue to cook over medium heat for 3-4 minutes, until the sauce thickens to your desired consistency, stirring constantly.
- Garnish the dish with sesame seeds and finely chopped green onions and serve warm with boiled rice, fried rice, or noodles.