Easy Quick Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 minced garlic cloves
02 -
500 g chicken breast
03 -
1 tablespoon rice vinegar or lemon juice
04 -
1/2 teaspoon fine salt
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon black pepper
07 -
Sunflower oil for frying
→ Batter Mix
08 -
40 g rice flour or corn starch (cornflour)
09 -
120 ml water
10 -
1 generous pinch of salt
11 -
70 g all-purpose flour
→ Sauce Prep
12 -
3 tablespoons light soy sauce
13 -
1 to 2 tablespoons ketchup
14 -
1 small glass of water (about 100 ml)
15 -
1 tablespoon oyster sauce or fish sauce (nuoc mam)
16 -
1 tablespoon mild paprika powder
17 -
2 tablespoons honey
18 -
1 tablespoon rice vinegar or lemon juice
19 -
3 tablespoons sesame, peanut, or olive oil
20 -
1 tablespoon brown sugar
21 -
1 teaspoon hot chili flakes
22 -
2 minced garlic cloves
23 -
Salt and pepper
→ Toppings
24 -
Toasted sesame seeds or crushed roasted peanuts
25 -
Chopped green onions or fresh cilantro
# Instructions:
01 -
Chop the chicken into small bites and place them in a large bowl. Toss in the ginger, garlic, vinegar, salt, and pepper. Give it a mix and let it sit for a while.
02 -
In another bowl, whisk together the regular flour, rice flour, salt, and cold water until the mixture is smooth but runny, like pancake batter. Pour this over the chicken to coat all the pieces well.
03 -
Heat some sunflower oil in a pan on medium-high. Drop in the coated chicken pieces and fry them for 3 to 4 minutes per side until they're golden. Once done, set the chicken on a rack or kitchen paper to remove excess oil.
04 -
In a small bowl, combine the soy sauce, water, fish sauce, lemon juice, honey, sugar, oil, garlic, paprika, chili flakes, ketchup, and a sprinkle of salt and pepper. Stir it well.
05 -
Pour the sauce into a pan and simmer for 3 to 5 minutes. Add the cooked chicken pieces and stir until the sauce thickens slightly, about 1 to 2 more minutes. Serve warm and garnish with sesame seeds or peanuts and a sprinkle of green onions or cilantro.
# Notes:
01 -
You can make this ahead and reheat when ready to serve.
02 -
It keeps in the fridge for up to 3 days in an airtight container.