Chicken Teriyaki: A Fusion of Flavors and Techniques

When it comes to cooking chicken teriyaki, many people assume that grilling is the traditional method. However, in this article, we'll explore a unique twist on this popular dish by breading the chicken and frying it instead.

To bread the chicken, we followed a suggestion made during our live broadcast. This method gives the chicken a crispy exterior and a juicy interior, similar to katsu-style Japanese dishes. We used a fine crumb to coat the chicken pieces, which were then fried until golden brown. The result was a dish that was both familiar and innovative.

While traditional teriyaki sauce is usually brushed onto grilled chicken, our version involves frying the chicken before serving it with the sauce. This technique allows for a crispy exterior and a tender interior, making each bite a delight. We breaded the chicken to give it a katsu-style finish, which added a layer of complexity to the dish.

One of the key ingredients in teriyaki sauce is pineapple juice, which adds sweetness and depth to the dish. We used a combination of soy sauce, rice wine vinegar, honey, and garlic to create a rich and savory sauce. The pineapple juice brought out the natural sweetness of the chicken, while the soy sauce and rice wine vinegar added a salty and umami flavor.

To make our teriyaki sauce, we combined these ingredients in a pan over medium heat. As the sauce simmered, it reduced and thickened, creating a sticky and syrupy glaze that coated the chicken perfectly. We then placed the fried chicken on a baking tray and popped it into the oven to cook through to the bone.

Meanwhile, our mushroom rice was cooking away in a separate pan. We used a combination of oyster and shiitake mushrooms, which were sliced thinly and sautéed in a hot pan with grated ginger and garlic. The result was a fragrant and flavorful sauce that infused the rice with an aromatic flavor.

To cook the rice, we added a handful of uncooked rice to the pan and cooked it in water for 10-15 minutes, stirring occasionally. At the end, we added a splash of rice wine vinegar and a drizzle of mirin, which gave the dish an authentic Japanese flavor. We also sprinkled some chopped spring onions on top for added freshness.

As our chicken teriyaki was finishing up in the oven, we carefully removed it from the baking tray and transferred it to a serving platter. The result was a dish that was both familiar and innovative, with each component working together to create a flavor profile that was greater than the sum of its parts.

The finished dish was nothing short of spectacular, with the chicken glazed in a sticky teriyaki sauce and served atop a bed of fragrant mushroom rice. Each bite was a delight, with the crispy exterior giving way to juicy meat and flavorful rice. We were thrilled with the result of our experiment, and we hope that you'll give it a try at home using the hashtag #sortedfood.

And so, the debate rages on - is this a traditional teriyaki recipe or an innovative fusion? Whatever the case may be, one thing is clear: chicken teriyaki has never tasted so good. We're excited to hear from you and share your own versions of this dish using the hashtag #sortedfood. And if you're not subscribed to our channel, make sure to do so, as we'll be sharing more recipes and cooking experiments in the future.

"WEBVTTKind: captionsLanguage: enyou lot requested chicken teriyaki and with a few twists and turns and suggestions I have a feeling that this is going to be the best damn chicken teraki I've ever tasted for our chicken teriyaki we're going to take chicken pieces and marinate it in Saki and ginger and then into some breadcrumbs then we're going to make a teriaki sauce with these ingredients and serve it with a mushroom rice start with Mike you're going to grab our Ginger and you can grate that into that bowl it will form part of our marinade and to that marinade we're going to add saki now this is an optional extra you could just take the chicken okay season it and put it straight into the bread crumbs but by marinating it in Saki and ginger it adds flavor and tenderized the chicken so what we got here is a couple of chicken pieces dark meat the drummers and thighs what I'm going to do is take the skin off and we've got some chicken thighs going in there as well obviously they are off the bone you can cook it on the bone if you F best thing to do is take all of that chicken and leave it covered in the fridge to marinate for a good few hours or overnight what you're left with something looks like that and next up we need to put them into breadcrumb so that's flour egg and breadcrumb in that order so eggs so uh yolks and whites yes whole legegg in there whole legegg beautiful now this is all about getting yourself a production line so you can take your drummers you can put them through flour the egg give a r of a shake and then into our Pano bread crumbs basically if you keep your fingers dry you can do that bit I see I'll do these bits it's a little bit messy I love these breadcrumbs they stick better than yeah they super dry very very dry panco bread crumbs you can buy them in Supermarket or if you want to make your own just get some stale bread blend it up into a fine crumb and put it on a tray and in the oven to really just toast out so they should be crispy and ready to go brilliant with all those pieces we now need to fry them so when it comes to chicken teriyaki this was suggestion by you guys saying we should double fry them um so we breaded them and fried them as opposed to the more traditional version of grilling that's what teraki is more traditional with the grilling but I think we're going to fry these because be amazing amazing amazing so we've had this discussion in our live broadcast um when people said that this possibly might be a little bit like a KATU Yeah by breading the chicken is more katsu in style some people said uh maybe we could call it a Teri atsu Teru I'm not quite sure how that works Japanese teriaki basically means glossy and shiny and grilled and the glossy and shin of it we're still going to do the teriaki sauce we're just not grilling it we're going to fry it now while they fry away we can move on to the teriyaki sauce okay so a few simple ingredients going into a pan we have pineapple juice okay so the sweetness of that is absolutely brilliant another suggestion from you guys thanks soy sauce about 6 tablespoons okay four five six rice wine vinegar half as much as we had of the soy that's 3 tbsp and 3 tsp of honey and then two cloves of garlic so you the garlic as soon as your chicken is golden you can scoop it out of the oil and back into that baking tray grab all those out there and then the oven behind Mike is at 220° C and you can put that in there Le about 10 15 minutes it will continue to go nice and crispy it will also cook through to the bone while the chicken Cooks away in the oven we can make our mushroom rice so Mike the rest of your Ginger and the other Clover of garlic if you can grate that into here that would be great and over this side I've got some mushrooms now these are a selection of oyster and shitake mushrooms that I'm just going to roughly chop up and we can put into our walk with a very finely sliced shot nice hot pan all of our mushrooms going in there and the shots we've cut up super fine it does such a chef sprinkle somebody's got to it ginger and garlic go in there as well now the reason you want a super high heat is you want to start to caramelize some of those mushrooms before they leech out too much of their water okay okay so you get nice color on those and then as soon as they've started to soften off and a hot pan it doesn't take long we're going to add a handful of rice straight in I say a handful it has been weighed out because you need twice as much water to add to that I'm going to cook it all in the water see now I'm pretty sure this this isn't traditional no I think we might get told that this isn't traditional but we're not saying it is so it's okay it works it's really simple way of cooking we basically let that bubble away for 10 15 minutes stirring occasionally and at the end We'll add in a little bit of rice wi vinegar a little bit of mirrin oh and it gives it amazing kind of authentic flavor using our cheats method but we can wait for our teraki sauce to reduce our chicken to cook and that rice to cook and then we can have chicken terak loads of you also said that mirin should be going into this recipe so I'm going to put some into this rice and there we go the mushroom the ginger the garlic all cooked down I'm just going to transfer that into our dish that's quite nice good and a little handful of spring onions perfect and then for the bit we've all been waiting for the chicken now we've got some chicken thigh pieces and then our Teriyaki part of our chicken teriyaki look at how much that reduced down now that's super sticky that's just the pineapple juice the soy the rice wine vinegar and the honey and there it is the dish we've been waiting for chicken iaki with shitake mushroom rice and a bit of help from you guys sorted I'm going straight for a drummer well I want to try some this you're going to go f that first oh no look at that so juicy it's dripping everywhere over oh that is cracking rice by cooking the chicken on the bone it lit look at that literally just falls off the bone and as ever if you guys have got versions of this you want to share with us then do so using the hashtag sorted food and if you're not subscribed make sure that you do subscribe and if you are subscribe tell a friend to subscribe winyou lot requested chicken teriyaki and with a few twists and turns and suggestions I have a feeling that this is going to be the best damn chicken teraki I've ever tasted for our chicken teriyaki we're going to take chicken pieces and marinate it in Saki and ginger and then into some breadcrumbs then we're going to make a teriaki sauce with these ingredients and serve it with a mushroom rice start with Mike you're going to grab our Ginger and you can grate that into that bowl it will form part of our marinade and to that marinade we're going to add saki now this is an optional extra you could just take the chicken okay season it and put it straight into the bread crumbs but by marinating it in Saki and ginger it adds flavor and tenderized the chicken so what we got here is a couple of chicken pieces dark meat the drummers and thighs what I'm going to do is take the skin off and we've got some chicken thighs going in there as well obviously they are off the bone you can cook it on the bone if you F best thing to do is take all of that chicken and leave it covered in the fridge to marinate for a good few hours or overnight what you're left with something looks like that and next up we need to put them into breadcrumb so that's flour egg and breadcrumb in that order so eggs so uh yolks and whites yes whole legegg in there whole legegg beautiful now this is all about getting yourself a production line so you can take your drummers you can put them through flour the egg give a r of a shake and then into our Pano bread crumbs basically if you keep your fingers dry you can do that bit I see I'll do these bits it's a little bit messy I love these breadcrumbs they stick better than yeah they super dry very very dry panco bread crumbs you can buy them in Supermarket or if you want to make your own just get some stale bread blend it up into a fine crumb and put it on a tray and in the oven to really just toast out so they should be crispy and ready to go brilliant with all those pieces we now need to fry them so when it comes to chicken teriyaki this was suggestion by you guys saying we should double fry them um so we breaded them and fried them as opposed to the more traditional version of grilling that's what teraki is more traditional with the grilling but I think we're going to fry these because be amazing amazing amazing so we've had this discussion in our live broadcast um when people said that this possibly might be a little bit like a KATU Yeah by breading the chicken is more katsu in style some people said uh maybe we could call it a Teri atsu Teru I'm not quite sure how that works Japanese teriaki basically means glossy and shiny and grilled and the glossy and shin of it we're still going to do the teriaki sauce we're just not grilling it we're going to fry it now while they fry away we can move on to the teriyaki sauce okay so a few simple ingredients going into a pan we have pineapple juice okay so the sweetness of that is absolutely brilliant another suggestion from you guys thanks soy sauce about 6 tablespoons okay four five six rice wine vinegar half as much as we had of the soy that's 3 tbsp and 3 tsp of honey and then two cloves of garlic so you the garlic as soon as your chicken is golden you can scoop it out of the oil and back into that baking tray grab all those out there and then the oven behind Mike is at 220° C and you can put that in there Le about 10 15 minutes it will continue to go nice and crispy it will also cook through to the bone while the chicken Cooks away in the oven we can make our mushroom rice so Mike the rest of your Ginger and the other Clover of garlic if you can grate that into here that would be great and over this side I've got some mushrooms now these are a selection of oyster and shitake mushrooms that I'm just going to roughly chop up and we can put into our walk with a very finely sliced shot nice hot pan all of our mushrooms going in there and the shots we've cut up super fine it does such a chef sprinkle somebody's got to it ginger and garlic go in there as well now the reason you want a super high heat is you want to start to caramelize some of those mushrooms before they leech out too much of their water okay okay so you get nice color on those and then as soon as they've started to soften off and a hot pan it doesn't take long we're going to add a handful of rice straight in I say a handful it has been weighed out because you need twice as much water to add to that I'm going to cook it all in the water see now I'm pretty sure this this isn't traditional no I think we might get told that this isn't traditional but we're not saying it is so it's okay it works it's really simple way of cooking we basically let that bubble away for 10 15 minutes stirring occasionally and at the end We'll add in a little bit of rice wi vinegar a little bit of mirrin oh and it gives it amazing kind of authentic flavor using our cheats method but we can wait for our teraki sauce to reduce our chicken to cook and that rice to cook and then we can have chicken terak loads of you also said that mirin should be going into this recipe so I'm going to put some into this rice and there we go the mushroom the ginger the garlic all cooked down I'm just going to transfer that into our dish that's quite nice good and a little handful of spring onions perfect and then for the bit we've all been waiting for the chicken now we've got some chicken thigh pieces and then our Teriyaki part of our chicken teriyaki look at how much that reduced down now that's super sticky that's just the pineapple juice the soy the rice wine vinegar and the honey and there it is the dish we've been waiting for chicken iaki with shitake mushroom rice and a bit of help from you guys sorted I'm going straight for a drummer well I want to try some this you're going to go f that first oh no look at that so juicy it's dripping everywhere over oh that is cracking rice by cooking the chicken on the bone it lit look at that literally just falls off the bone and as ever if you guys have got versions of this you want to share with us then do so using the hashtag sorted food and if you're not subscribed make sure that you do subscribe and if you are subscribe tell a friend to subscribe win\n"