Chicken teriyaki with cucumber radish salad

Name: Chicken teriyaki with cucumber radish salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: japanese
Ingredients: 2 chicken thighs; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 3 tsp sugar; 1 tbsp ginger; 4 mini cucumbers; 4 radishes; 1 tbsp rice vinegar; 0.5 tsp chili flakes; 2 tbsp sesame oil; 1 tsp sesame seed (toasted); vegetable oil (for frying); rice (cooked, for serving); scallion (for garnish); salt

Based on 27 ratings

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Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Chicken teriyaki, the beloved Japanese takeout dish, is easy to recreate at home. A classic teriyaki sauce consists of soy sauce, mirin, sake, and sugar. Different mirin brands have different sweetness levels, so adjust the sugar to your taste. The same teriyaki sauce is also great to glaze other proteins, such as salmon and tofu. For the classic version, the boneless skin-on chicken thigh is the best cut. Chicken breast work nicely too - you can add them to the sauce and marinate for 1 hour to maximise flavor. I paired this dish with cucumber radish salad dressed in a sesame vinaigrette with some chili flakes (I recommend using gochugaru or shichimi togarashi. ) You can add any crunchy vegetable such as daikon radish or kohlrabi. If you don’t have sake at home, use Chinese Shaoxing cooking wine or dry sherry wine instead."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

chicken thighs

2 tbsp

soy sauce

2 tbsp

mirin

2 tbsp

sake

3 tsp

sugar

10 g

ginger

mini cucumbers

radishes

1 tbsp

rice vinegar

½ tsp

chili flakes

2 tbsp

sesame oil

1 tsp

sesame seed (toasted)

vegetable oil (for frying)

rice (cooked, for serving)

scallion (for garnish)

salt

Utensils

cutting board, knife, 2 bowls, mandoline, frying pan, tongs

Nutrition per serving

Cal565

Fat37 g

Protein35 g

Carb15 g

Step 1/4
- 2 chicken thighs
- 10 g ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- cutting board
- knife
- bowl
Debone chicken thigh, remove excess fat and leave the skin on. Finely mince ginger. To make the teriyaki sauce, in a measuring cup, mix soy sauce, mirin, sake, ginger and 2/3 of the sugar together, whisk until the sugar is dissolved.
Step 2/4
- 4 mini cucumbers
- 4 radishes
- 1 tbsp rice vinegar
- ½ tsp chili flakes
- 2 tbsp sesame oil
- sugar
- 1 tsp sugar
- 1 tsp sesame seed (toasted)
- salt
- mandoline
- bowl
Thinly slice cucumber and radishes with a mandoline, add to a bowl. Add salt, rice vinegar, chili flakes, sesame oil, remaining sugar and sesame seeds, mix to combine and set aside.
Step 3/4
- vegetable oil (for frying)
- frying pan
- tongs
In a frying pan, heat vegetable oil over medium heat, add chicken thighs skin-side down and fry until the skin is golden brown, flip and fry the other side until golden and chicken is cooked through, about 4-6 minutes per side. Lower the heat, flip the chicken thighs so the skin side is facing up, add the teriyaki sauce, let simmer until small bubbles form and the sauce is reduced and becomes syrupy, for about 3 min. Remove from the pan, and reserve the sauce.
Step 4/4
- rice (cooked, for serving)
- scallion (for garnish)
Slice the chicken thighs. On a plate, serve the sliced chicken with cucumber and radish salad and cooked rice. Drizzle more pan sauce on the chicken from the pan and garnish with sliced scallions. Enjoy!
Enjoy your meal!