I had chicken teriyaki on a Friday night and instantly fell in love with it. While many restaurants in India serve it in a semi-dry form as starters, it is actually an entree recipe. You can actually choose to play with the amount of sauce with ingredients in the proportion mentioned below (below quantities give a semi-dry form).
Teriyaki technically is a Japanese dish which consists of grilled meat glazed with soy, mirin and sugar. However, most places now serve pan fried chicken as it is much quicker. I have also modified a few ingredients to suit easy availability in India.
- 1/4 cup soy sauce
- 3 Tbsp honey
- 300 gms of marinated Chicken (I used drumsticks, you can also use wings or boneless chicken thighs)
- 1 Tbsp oil (I use light olive oil)
- Herbs and sesame seeds for garnish, optional
Step 1: Marinate the chicken overnight in 1 tbsp vinegar, pinch of salt, 1 tsp ginger paste.
Step 2: Since I prefer fully cooked meat, I microwaved the drumsticks for 5 minutes at high.
Step 3: Add oil to a pan and pan fry the chicken, turning on all sides so that it is evenly cooked. Ensure cooking on a medium to high flame as overcooking or cooking on low flame will result in a dry and chewy chicken.
Step 4: Add the soya sauce and bring it simmer and then add honey. Cook for another 5 minutes and take it off the stove.
Step 5: Garnish with your choice of herbs and sesame seeds. I served it with steamed butter rice.
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