A spicy take on the famous chicken teriyaki. A quick meal for a busy day.
CHICKEN
INGREDIENT | AMOUNT |
Chicken Breast/Thigh | 250g |
Light Soy Sauce | 3 tbsp |
Sesame oil | 0.5 tsp |
Black Pepper | 1 tsp |
SAUCE
INGREDIENTS | AMOUNT |
Light Soy Sauce | 3 tbsp |
Dark Soy Sauce | 1 tbsp |
Sake/Chinese Rice Wine | 2 tbsp |
Mirin/White wine | 2 tbsp |
Sugar | 1 tbsp |
Gochujang (otherwise use chilli flakes, bit boring) | 1tsp |
Honey | 2 tbsp |
- Cut the chicken into whatever shape you want. You can do cubes or strips.
- Marinate the chicken with light soy sauce and sesame oil, and black pepper.
- In a bowl, add the soy sauce, mirin, sake, honey, sugar, gochujang and mix.
- In a preheated griddle or a fry pan, add a little oil and add the chicken.
- Once the chicken is mostly cooked, add the veg of your choosing (broccoli/peppers/carrots) and fry for a minute.
- Add sauce to the chicken and mix instantly. The honeys and sugar will start caramelising and you want to cook the chicken.
- Turn off the heat once the sauce thickens and add sesame seeds. Serve with rice.
I know that seems like a lot of steps and a lot of ingredients, but feel free to make substitutions and customise this dish! It only takes about 15 mins to make.