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March 8, 2012

My Teriyaki Chicken

Would you like to take a bite?
TERIYAKI CHICKEN is a universal food.  Everybody loves it and have their own way of making it.
I bet Giada de Laurentiis or Paula Dean have their own version.

I do, too.  :) ... although I am not sure if can say it is authentic.

Traditionally Teriyaki is made with Sake (Japanese rice wine) marinade, but I use pineapple juice and you don't need to marinade.
The juice adds wonderful flavor to the chicken and get rid of the gammy smell of poultry. It also tenderize the meat and keep them so moist. Did I mention it can be done less than 30 minutes?
The method I am using to make this Teriyaki recipe works better with bone-in chicken parts, such as drumsticks or thighs; dark meat, baby!
"Meat right next to the bone is sweeter and tastier... ". Yes, that is not the only case for beef.

I will show you how to make these delectable - succulent - semi-sweet - finger licking good chicken in a skillet. Quite simple but taste amazing.

Watch carefully, Okay?


2 lbs (900g) chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper

* Adjust the amount of sugar depends on your preference.

I like to remove the skin. It will reduce the fat a lot and you will have cleaner(?) tasting glaze.

It is very easy job. Just pull off the skin from the meat and peel toward the joint of drumstick, then cut off with knife or scissor. It should take about 5 minutes for 10 drumsticks.

 Place chicken pieces in the NON-STICK surfaced skillet.

Here are the sauce ingredients.
You might already have them in your pantry if you cook Asian food often.
Rice wine is optional. If you have it, use it. If you don't, don't worry.

Chop garlic and ginger.

 Make the sauce combining all the given ingredients.

 Pour over the chicken.

Cover the skillet with a lid or foil. Bring to boil and simmer over medium-low heat for 7-8 minutes.

 Turn your meat to the other side.

Cover and cook again for another 7-8 minutes.

 Uncover. Raise the heat to MEDIUM-HIGH. Let the whole thing to vigorous boil.
They are almost cooked at this point and all you need to do is to thicken the glaze.

 Keep thickening!

 Turn your chicken around to get coated with sauce evenly.

 You see how the sauce become thick glaze? Basically the sugar in the sauce becomes caramelized.
Be careful at this point. Do not burn the glaze. You might need to lower the heat a little bit.

 When you see there is no more liquid on the bottom of skillet and the glaze stick to the chicken, remove from heat.

 You know how much I love sesame seeds, don't you?

Done. Wasn't that easy or what?

I was so hungry that I had to eat one piece before the beauty shot...

The picture says everything I need to say.
I only wish I could lick-off the screen... 

どうぞめしあがれ (douzo meshiagare)

Need a printable recipe? Click here.

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At March 8, 2012 at 7:31 AM , Anonymous Bea, OT said...

Looks yummy! I use's so sweet I don't need sugar. It also tenderizes the meat. I'll have to try your version soon!

At March 8, 2012 at 1:12 PM , Anonymous Erica Sommermann said...

what a great way to get those pieces of chicken glazed all over!  thanks for sharing your technique!  :)

At March 8, 2012 at 4:52 PM , Anonymous leaf (the indolent cook) said...

Oh, this is making me hungry. I wish I could lick it off the screen, too!

At March 8, 2012 at 8:05 PM , Anonymous Keith Gerber said...

I almost licked the screen too, going to try it myself. I will let you know how It goes.

At March 9, 2012 at 7:01 AM , Anonymous Javelin Warrior said...

The color on your chicken is incredible - and it looks deliciously sticky! I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's a pleasure following your food…

At March 9, 2012 at 7:03 AM , Anonymous beyondkimchee said...

 Ha ha, hope you will like it. Please, let me know how it turns out.

At March 9, 2012 at 7:04 AM , Anonymous beyondkimchee said...

 You are welcome Erica.

At March 9, 2012 at 7:05 AM , Anonymous beyondkimchee said...

 Soda is a great idea. It will surly tenderized the meat. Thanks .

At March 9, 2012 at 7:08 AM , Anonymous beyondkimchee said...

No objections. Thank you for featuring my post.

At March 9, 2012 at 11:31 AM , Anonymous Kitty said...

I will definately be trying your teriyaki chicken. Korean teriyaki sauce is the best!

At March 9, 2012 at 3:18 PM , Anonymous Cettetaille said...

All your recipes look soo delicious! You inspire to try these recipes! Thank you for blogging!

At March 9, 2012 at 6:34 PM , Anonymous Anonymous said...

I am a huge fan of your website ,I have been trying your recipes non stop since I found your blog !! I was wondering if u knew a recipe to make rice tea? My husbands grandmother made it but I have no idea how to make?

At March 9, 2012 at 6:48 PM , Anonymous Anonymous said...

Thank u so much for your fabulous recipes I have tried quite a few of them and my family just loves the food !! I was wondering if u had a recipe for rice tea ? My husbands grandmother use to make it but I have no clue how to ?

At March 9, 2012 at 6:49 PM , Anonymous Mjgirl83 said...

Thank u so much for your fabulous recipes I have tried quite a few of them and my family just loves the food !! I was wondering if u had a recipe for rice tea ? My husbands grandmother use to make it but I have no clue how to ?

At March 9, 2012 at 7:44 PM , Anonymous MS BC said...

great idea to use pineapple juice!
this looks so delicious...

At March 10, 2012 at 8:38 AM , Anonymous Andrew McAllister said...

Yum! I *LOVE* teriyaki! :)

At March 11, 2012 at 10:20 PM , Anonymous Eseta Perry said...

Aloha from Hawaii,

My name is Seda and I just wanted to drop a note to you that I have made your recipe...and I LOVE IT!!! I hope you don't mind that I literally posted it on my blog and led them back to your blog for your recipe. It is the Bomb Diggity in my book. Just Awesome!!! 

Thank You,
Seda @

At March 12, 2012 at 8:41 AM , Anonymous kitchenriffs said...

The pineapple juice is genius.  Great idea.  And I'm with you on the dark meat - much more flavor.  I don't make teriyaki nearly enough (maybe once every couple of years, if that).  You've reminded me that's it's time again - thanks!

At March 13, 2012 at 5:13 AM , Anonymous lisa said...

I made this last night and it was amazing. The sauce was incredible. I used chicken thighs, tenders and a boneless breast. Would you be able to use this sauce in the oven with chicken that is cut up?

At March 13, 2012 at 6:53 AM , Anonymous samuelphua said...

Looking at this teriyaki chicken makes me feel hungry again. looking forward to your next recipe!  :)

At March 13, 2012 at 7:48 AM , Anonymous beyondkimchee said...

I am glad to hear that you like it. Yes, the sauce is really good, isn't it?
For baking with chicken pieces, well, it can work although you might need to adjust the amount of juice and baste with sauce occasionally so the chicken won't get dry out. I honestly never tried to bake with this recipe. Maybe I should someday to see how it works.

At March 13, 2012 at 7:48 AM , Anonymous beyondkimchee said...

Thank you Samuel.

At March 14, 2012 at 1:41 AM , Anonymous Scott said...

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At March 14, 2012 at 4:35 AM , Anonymous Heike Wo said...

Mhhhh... here! Here!  I would like to take a bite! :D
It looks really yummy!
Lovely greetings

At March 22, 2012 at 7:24 AM , Anonymous Lyndsey@TheTinySkillet said...

These look amazing I love how you cooked them until nice and sticky! Yum, you're right finger liking good for sure. I don't like too sweet sauces, so it's nice to make my own so I can adjust the suger as a little less. I will try your version soon.

At April 16, 2012 at 5:59 AM , Anonymous Mai said...

Hi Holly, I've been reading your blog for a few months and everything looks delicious! I made this recipe today and it was fantastic. Thanks for sharing your recipes - I'll try many more I'm sure!

At May 18, 2012 at 3:09 AM , Anonymous Chinese restaurant Brisbane said...

Im impressed! So nice detailed explained and it looks perfect! Need to try your Teriyaki, it seems interesting.


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