Teriyaki chicken is a Japanese dish with savory and sweet teriyaki sauce. This is the easiest chicken teriyaki recipe that only need few steps to cook. Also try our Buttermilk Chicken, Honey Chicken Wings and Peanut Chicken!
INGREDIENTS AND SUBSTITUTES
ingredient quantities please refer to the recipes card (Click here!)!
- Soy Sauce – If you are cooking for baby / toddler, you may use coconut aminos as a substitute for soy sauce in recipes.
- Salt – you may skip this if you are cooking for baby / toddler
- Mirin – you may substitute the mirin with honey water for baby or halal option.
- Honey – skip the honey if you serving the food for baby under 1.
RECIPES TIPS
- It will be best to get the chicken thigh with skin on but (without bone), do not replace with chicken breast, it will be too dry and easy to shred when cooking with Thermomix®.
- For extra crispy skin, you can pan sear the chicken with the skin side on high heat for a few minutes or air fry it for 2-3 minutes 190ºC.
WHAT ELSE TO SERVE WITH TERIYAKI CHICKEN
For this recipes I served with soft boiled eggs. You can easily change it up with some steamed broccoli, pop it into the Varoma tray to steam during the last 10 minutes of steaming rice. Drizzle all of the extra sauce over everything in your bowl for ultimate flavour.
You can also top your chicken with sesame seeds and/or spring onion and enjoy a Teriyaki Chicken Bowl in the comfort of your own home!
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RECIPES CARD
Teriyaki Chicken Rice 照烧鸡腿
Teriyaki chicken is a Japanese dish with savory and sweet teriyaki sauce. This is the easiest chicken teriyaki recipe that only need few steps to cook.
Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place water and salt into mixing bowl. Insert simmering basket with rice and cook 18 min | 100°C | speed 4. Transfer rice into a thermal serving bowl or other large bowl and cover to keep warm. Rinse simmering basket and mixing bowl.
Place water in mixing bowl, insert simmering basket, place eggs in it, cook 12 min | 70°C | speed 3.5.
Immediately remove simmering basket with spatula and place it with eggs under cold running water to stop cooking. Reserve for later.
Place a large bowl on mixing bowl lid, weigh in chicken. Add salt, light soy sauce, dark soy sauce, honey, sugar, and mirin to the bowl and mix. Set aside.
Place oil and ginger in mixing bowl and sauté 4 min | 120°C | ⤺ Speed 1.
Add marinade chicken (without the sauce), cook 6 min | 120°C | ⤺ Speed Spoon.
Add remaining marinate sauce, cook 5 min | Varoma | ⤺ Speed Spoon. Garnish with white sesame seed. Serve with rice.
Ingredients
Directions
Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place water and salt into mixing bowl. Insert simmering basket with rice and cook 18 min | 100°C | speed 4. Transfer rice into a thermal serving bowl or other large bowl and cover to keep warm. Rinse simmering basket and mixing bowl.
Place water in mixing bowl, insert simmering basket, place eggs in it, cook 12 min | 70°C | speed 3.5.
Immediately remove simmering basket with spatula and place it with eggs under cold running water to stop cooking. Reserve for later.
Place a large bowl on mixing bowl lid, weigh in chicken. Add salt, light soy sauce, dark soy sauce, honey, sugar, and mirin to the bowl and mix. Set aside.
Place oil and ginger in mixing bowl and sauté 4 min | 120°C | ⤺ Speed 1.
Add marinade chicken (without the sauce), cook 6 min | 120°C | ⤺ Speed Spoon.
Add remaining marinate sauce, cook 5 min | Varoma | ⤺ Speed Spoon. Garnish with white sesame seed. Serve with rice.
