Pan-Fried Teriyaki Chicken

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Ready : 25 mins [Prep : 10 mins † Cooking : 15 mins]
Serve :  4 with other dishes
Generic :  PanFry
Level :  Easy
Idle :  NonePrintable Recipe.

Succulent Chicken Glazed In Glossy Sweet Sauce

Funny how all of us associates “Teriyaki” as a sauce because we see bottles of Teriyaki sauce sold all over the world. Well, it may be a surprise to many of U out there, tat “Teriyaki” actually refers to a cooking method (in Japanese cuisine) – where meats are grilled with a glaze of sweet sauce. The word comes from teri, meaning shiny, and yaki, meaning grilled. Traditionally, the meat is dipped/brushed with the sauce several times during grilling – giving it a smoky flavor and a shiny glossy look. As grilling can be a little messy for most of us at home, here is a “Pan-Fried” method tat anyone can try at the convenience of one’s home kitchen. Here’s The Viand’s version of, Pan-fried Teriyaki Chicken.




  • Chicken Thigh, deboned and trimmed off excess fat. Butterfly to equal thickness. Get ur poultry-man to do it for U.


Sake and Mirin (rice wine similar to sake, but with a lower alcohol content and higher sugar content) are both essential ingredients for the sauce. Since both are not ur usual households kitchen items, The VianD simply substitute them with Shaoxing wine and a dash of Rice vinegar.

  • Minced Garlic and Ginger. Brown Sugar/Gula Melaka (or regular Sugar is fine). Shaoxing wine, Sesame oil, Oyster sauce and quite a bit of Japanese Soy sauce (Kikkoman Soy sauce) or alternatively, ur normal good quality Chinese Soy sauce (could be salty, U can tune it down with a little water and sugar).
    Optional : Maldon Smoked Salt – since we are not grilling, Maldon Smoked Salt will give that little bit of smoky flavor) and a dash of Rice vinegar.
    *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Mix all the Sauce Ingredients together, making sure that everything is dissolved.
  • Step 2 : Marinate the Chicken with sauce for at least couple of hrs.
  • Step 3 : Make sure the Chicken is at room temperature (out of Fridge for at least 1 hr) b4 Pan-frying. Separate the Chicken from the sauce (set the sauce aside), scraping off any tiny bit of Ginger and Garlic, cos they will easily burn during the frying process.
    Pan-fry the chicken – skin side down, with no/or very little oil as the fat will be rendered out on medium-heat. Saute till the skin brown and a little crispy, abt 8-10 mins. Flip and cook the other side for 4-5 mins (depending on the size and thickness of the Chicken).
    To check if the chicken is cooked thru, simply cut a small incision at the thickest part, if not pink, it’s cooked.
  • Step 4 : Meanwhile, sieve the remaining marinating sauce and render till thicken and slurry (keep stirring to avoid burning).
    Set aside, use it to brush the Chicken a couple of times during the searing process and use it as a topping or dipping sauce when serve.
  • Step 5 : Nice and golden brown skin. This what we want.
  • Step 6 : When done, take the chicken out and let it rest for abt 10-mins b4 slicing into desired thickness. Plate and serve with sauce.

Copyright © 2014 The VianD · All Rights Reserved


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