Name: Teriyaki chicken
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 100 ml (3¼ fl oz) dark soy sauce; 1 tablespoon caster sugar; 2 teaspoons finely chopped fresh ginger; 1 tablespoon finely chopped garlic; 4 chicken Marylands (leg-quarters), boned; 1 tablespoon oil; 1 tablespoon chopped fresh coriander; 100 ml (3¼ fl oz) sake (see Chef’s tips); 100 ml (3¼ fl oz) mirin (see Chef’s tips)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

The name of this celebrated Japanese dish derives from the words ‘teri’ meaning to shine, and ‘yaki’ to grill. The chicken receives its appetizing glaze from the small quantity of sugar in the sauce.

Ingredients

4 chicken Marylands (leg-quarters), boned
1 tablespoon oil
1

Asia
Japan
Main course

Method

Using a fork, pierce the chicken through the skin several times to allow the sauce to penetrate, and to prevent shrinkage during cooking. In a large, deep frying pan, heat a tablespoon of oil over medium-high heat. Brown the chicken, skin-side-down, for 3–5 minutes. Reduce the heat to low, turn the chicken over, then cover and cook for 10 minutes. Transfer the chicken to a

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of