Chicken teriyaki with cucumber radish salad

Chicken teriyaki with cucumber radish salad

Based on 12 ratings
Xueci Cheng

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
2
chicken thighs
2 tbsp
soy sauce
2 tbsp
mirin
2 tbsp
sake
3 tsp
sugar
10 g
ginger
4
mini cucumbers
4
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
MetricImperial

Utensils

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

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How-To Videos

how-to-debone-chicken-thighs

How to debone chicken legs and thighs

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal565
Fat37 g
Protein35 g
Carb15 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Chicken teriyaki with cucumber radish salad

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