Mia Patel
Chicken teriyaki is a popular dish at Chinese restaurants, but what are some similar options? One option is to try making it at home with a simple recipe that uses five ingredients and is ready in just 15 minutes. This dish is often served on top of white rice, with a honey glaze and sesame seeds for a nutty taste. For a healthier option, use chicken breasts instead of thighs and cook with olive or vegetable oil. If you're looking for similar dishes to order at Chinese restaurants, General Tso's Chicken and orange chicken are popular choices, and you can always ask for recommendations from the staff.
| Characteristics | Values |
|---|---|
| Type of Dish | Grilled chicken |
| Sauce | Teriyaki, soy sauce, honey |
| Meat | Chicken, preferably chicken leg or chicken thigh |
| Served With | Fried rice, steamed vegetables |
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What You'll Learn
Chinese-style teriyaki chicken
To make Chinese-style teriyaki chicken, start by deboning two large chicken legs, leaving the skin intact. Use a knife to carefully cut off some of the tendons to prevent the chicken from shrinking and bulging during cooking. Season the chicken with a mixture of salt, black pepper, five-spice powder, rice wine, garlic slices, ginger slices, crushed scallions, and baking soda. Allow the chicken to marinate for at least 30 minutes, or longer for more intense flavours.
While the chicken is marinating, prepare the sauce by combining honey, soy sauce, and rice wine in a bowl. You can adjust the sweetness or saltiness to your preference by adding more honey or soy sauce. If you prefer a milder flavour, replace some of the soy sauce with water. Heat a cast-iron skillet on medium or medium-low heat, add oil, and swirl it around. Remove the aromatics from the chicken and place it skin-side down in the pan. Cover the pan to create steam, cooking the chicken for about 5-6 minutes until the skin turns golden.
Flip the chicken to fry the other side for a couple of minutes, then pour in the sauce. The rice wine will quickly evaporate, leaving behind a delicious sauce. Allow the chicken to simmer in the sauce for a minute or two to absorb the flavours. Remove the chicken from the pan and let it rest for 5 minutes before slicing. The sauce will naturally thicken due to the honey, creating a syrupy texture. Place the sliced chicken on a bed of white rice and drizzle the glaze over it. Sprinkle sesame seeds for a nutty flavour, and serve with blanched vegetables on the side.
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Grilled teriyaki chicken with soy sauce
To make grilled teriyaki chicken with soy sauce at home, you can follow this recipe, inspired by the dish served at Chinese and Japanese restaurants.
Ingredients:
- Chicken breasts or thighs (boneless and skinless)
- Olive oil or vegetable oil
- Low-sodium soy sauce
- Honey (optional)
- Brown sugar or granulated sugar
- Rice vinegar
- Sesame oil
- Ginger
- Garlic
- Cornstarch
- Green onions and sesame seeds for garnish (optional)
Instructions:
Start by cutting the chicken into bite-sized pieces. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chicken and let it brown on the bottom for about 3-4 minutes, then flip and cook for another 3 minutes or until the center reaches 160 degrees Fahrenheit.
While the chicken is cooking, prepare the teriyaki sauce. In a small mixing bowl, whisk together soy sauce, water, honey (if using), brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. You can adjust the amount of soy sauce and water to control the saltiness of the sauce.
Once the chicken is cooked, stir the sauce into the skillet and continue cooking and tossing until the sauce thickens, about 30-60 seconds.
Serve the grilled teriyaki chicken warm, garnished with green onions and sesame seeds if desired. This dish goes well with brown or white rice and steamed vegetables, such as broccoli or asparagus.
Variations:
For a more authentic Japanese teriyaki sauce, you can add sake and mirin (a sweet rice wine) to the sauce mixture. You can also marinate the chicken in the soy sauce mixture before cooking, for at least an hour or overnight, to enhance the flavour.
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Teriyaki chicken bowls
Ingredients:
- Chicken breasts or thighs
- Olive oil or vegetable oil
- Low-sodium soy sauce
- Honey (optional)
- Brown sugar or granulated sugar
- Rice vinegar or apple cider vinegar
- Sesame oil (optional)
- Ginger
- Garlic
- Cornstarch or cornflour
- Salt and pepper
- Rice (white or brown)
- Vegetables of your choice (e.g., zucchini, bell peppers, onion, broccoli, carrots)
Instructions:
- Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper. Heat oil in a skillet or frying pan over medium-high heat. Add the chicken and cook until browned on both sides, ensuring it is cooked through. You can also bake the chicken in the oven at 425°F for a healthier option.
- Make the Teriyaki Sauce: In a separate saucepan, mix cornstarch, sugar, soy sauce, vinegar, garlic, ginger, and sesame oil (if desired). Simmer the sauce over low heat, stirring occasionally, until it thickens. You can adjust the flavours by adding more soy sauce for saltiness or honey and brown sugar for sweetness.
- Combine and Serve: Once the chicken is cooked, coat it with the teriyaki sauce. Serve the chicken over a bed of rice and steamed or grilled vegetables. Garnish with sesame seeds and green onions for added flavour and texture.
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Teriyaki chicken marinade
Teriyaki chicken is a popular dish at Chinese restaurants, and you can easily make it at home with a few simple ingredients. The key to a delicious teriyaki chicken marinade is balancing salty, sweet, and savoury flavours. Here is a guide to help you create the perfect marinade:
Ingredients
Preparation
Start by whisking together the soy sauce, rice vinegar or mirin, honey or brown sugar, and other desired ingredients in a small mixing bowl. You can adjust the proportions to your taste preferences. If you prefer a milder salt flavour, use less soy sauce or dilute it with water. For a stronger honey flavour, add more honey or use a variety with a robust flavour profile.
Marinating
Once you've prepared the marinade, it's time to add the chicken. You can use chicken breasts or thighs, ensuring they are boneless and skinless. Place the chicken in a large ziplock bag, pour in the marinade, and seal the bag. Move the chicken pieces around to ensure they are evenly coated.
For best results, lay the bag flat in the freezer. This method allows for easier defrosting and ensures the chicken is thoroughly marinated when you're ready to cook it. You can also marinate the chicken in the refrigerator for a shorter period, about 40 minutes to an hour, before grilling or baking it.
Cooking
When you're ready to cook, remove the chicken from the marinade, shaking off any excess. Grill or bake the chicken to your desired level of doneness, being careful not to overcook it, as this can dry out the meat.
Serving Suggestions
Teriyaki chicken pairs well with rice and steamed or stir-fried vegetables. You can also serve it with a side of fried rice, similar to the offerings at Chinese restaurants. Garnish with green onions and sesame seeds for added flavour and presentation.
With this guide, you can now create a delicious teriyaki chicken marinade at home, bringing the flavours of your favourite Chinese restaurant to your kitchen. Enjoy experimenting with the ingredients and serving suggestions to create a meal your family and friends will love.
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Other teriyaki dishes
Teriyaki dishes are not typically Chinese, but Chinese restaurants may offer dishes with similar flavours. For example, Chinese-style teriyaki chicken is made with honey instead of mirin as a sweetener. This dish is called Mi Zhi Ji Pai Fan in Chinese, which translates to ''honey glaze chicken steak rice'. The chicken is typically served on top of white rice.
- Grilled teriyaki chicken bowls: This dish is made with bite-sized chicken breast pieces that are sautéed in a skillet and coated in teriyaki sauce. It is typically served with brown or white rice and steamed vegetables such as broccoli or asparagus.
- Baked chicken teriyaki: This dish is made with chicken thighs that are marinated in teriyaki sauce and then baked. The sauce is thickened and used to coat the chicken.
- Mongolian beef: This dish is made with beef instead of chicken and is another classic takeout recipe that can be made at home.
- Teriyaki pork or beef: These alternatives to chicken teriyaki can be made using the same sauce.
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Frequently asked questions
Chinese-style teriyaki chicken is made with honey as a sweetener instead of mirin. The dish is called Mi Zhi Ji Pa Fan (蜜汁鸡扒饭), where Mi Zhi (蜜汁) means honey glaze, Jipa (鸡扒) means chicken steak, and Fan (饭) means rice.
First, debone two large chicken legs and lay them skin-side down. Cut off some of the tendons with the tip of a knife without cutting through the skin. Season the chicken with salt, black pepper, five-spice powder, rice wine, garlic slices, ginger slices, crushed scallions, and baking soda. Mix well and marinate for at least 30 minutes, or up to 3-4 hours for more flavour. To make the sauce, combine honey, soy sauce, and rice wine (or water). Heat oil in a cast-iron skillet, remove aromatics from the chicken, and fry the chicken skin-side down for 5-6 minutes. Flip and fry the other side for a couple of minutes. Pour in the sauce and let the chicken simmer for a minute or two. Remove the chicken and let it rest for 5 minutes before slicing. Pour the sauce into a bowl and serve the chicken on top of white rice with blanched vegetables on the side.
General Tso's Chicken, Orange Chicken, and Kung Pao Chicken are all similar dishes to chicken teriyaki that you can find at a Chinese restaurant.
