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The preparation:
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Trim excess fat from the chicken thigh and poke several times into the skin with a fork. Evenly sprinkle both sides with salt, pepper, and potato starch.
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Heat a frying pan over medium heat, add some vegetable oil, and place the chicken skin-side down in the pan. Cook until the skin is crispy. Turn the chicken over and cook the other side until it is fully cooked.
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When the chicken is done, add soy sauce, mirin, sugar, and sake to the pan and bring everything to a boil. Add chopped ginger and garlic for extra flavor.
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Let the teriyaki sauce thicken slightly, return the chicken to the pan, and let it simmer in the sauce. Continuously baste with the sauce to ensure it absorbs nicely.
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Once the chicken is fully coated with the sauce, you can serve it. Done!
Table of contents:
Summary
Teriyaki-chikin is a culinary site dedicated to the beloved Japanese dish, teriyaki chicken, or Teriyaki-Hähnchen. It highlights the delightful presentation and serving suggestions for teriyaki chicken, emphasizing the classic pairing with white rice, the vibrant addition of fresh vegetables or salads, and the refreshing touch of a lemon wedge to balance the flavors. The site traces the origins of teriyaki chicken back to traditional Japanese cooking techniques, exploring its evolution from a method primarily used for fish to its rise in popularity with chicken during the Showa period. With insights into its historical significance and modern adaptations, including sandwich and wrap variations, Teriyaki-chikin showcases how teriyaki chicken has become a staple in both Japanese cuisine and international food culture.Serving Teriyaki Chicken
Teriyaki chicken already tastes great on its own, but it also looks really appealing when you serve it in a colorful and attractive way. It is traditionally served on white rice. Pour the teriyaki sauce generously over the chicken and the rice – this gives the rice extra flavor and makes the meal truly satisfying.
If you prefer it to be more balanced, combine the chicken with a fresh salad or steamed vegetables. Green vegetables like broccoli, spinach, or cabbage not only bring great colors but also make the dish healthier.
A lemon wedge next to the teriyaki chicken is also a great idea. The acidity of the lemon balances the sweetness and spiciness of the sauce and adds a fresh note. In some countries, it is also very popular to put teriyaki chicken in sandwiches or wraps – perfect for on the go!
For another delicious variation, you can cut the chicken into small pieces and use it as a topping for rolls or salads. This way, a classic quickly becomes something new.
Origin of Teriyaki Chicken
Teriyaki chicken is based on the traditional Japanese cooking technique "Teriyaki." Originally, this method was used mainly for fish – for example, "Kan-tsuki" (teriyaki-dried sardines), which were particularly popular during the Edo period. The sardines were glazed and grilled with a sweet and salty soy sauce. This was the foundation for the typical teriyaki style.
During the Edo period, teriyaki was especially popular among the common people. It was only during the Showa period that chicken began to be used more frequently for teriyaki dishes because it became more readily available. The teriyaki sauce, which was originally intended for fish, simply matched chicken perfectly – and thus teriyaki chicken was born!
After World War II, as food became more accessible, teriyaki chicken spread throughout Japan and eventually conquered international cuisine as well. Today, it is not only a classic in Japanese home cooking but also a favorite of Asian cuisine worldwide.
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