Preparing a whole chicken usually takes a few hours, but this Teriyaki Chicken recipe is the perfect solution for anyone with a busy schedule. Follow this step-by-step video and cook it in just 30 minutes!
Teriyaki Chicken Recipe
Serve: 2 to 4 people
Prep time: 5 minutes
Cook time: 25 minutes
For the chicken:
2 ½ pounds whole chicken
1 tablespoon oil
3 cloves garlic
For the sauce:
3 tablespoons mirin, or replace it with water
3 tablespoons sake, or replace it with water
4 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons sugar
1 ¼ cups chicken stock
Teriyaki Chicken Instructions
1. To prepare the chicken:
- Use kitchen shears to cut out the backbone and spatchcock the chicken. Then, cut a notch into the breastbone. (By doing so, the cooking time is reduced by about half!)
2. To make the sauce:
- In a bowl, mix together the mirin, sake, soy sauce, dark soy sauce, sugar, and chicken stock.
3. To pan fry the chicken:
- In a pan over high heat, add the oil. Place the chicken inside, skin side down. Pan fry for about 1 minute until golden brown.
- Flip the chicken and cook for another 1 minute until golden brown. Add the garlic to the pan and cook until aromatic for a few seconds.
4. To braise the chicken:
- Over medium-low heat, pour the sauce inside. Cover the lid, and braise the chicken for about 20 minutes until completely cooked through. (If your chicken is heavier, add a few more minutes.
- Over high heat, uncover the lid, and reduce the sauce for about 2 minutes. Constantly pour the sauce over the chicken. (At this point, the internal temperature of the chicken is at least 165 degrees F or 74 degrees C.)
5. To serve:
- Remove the chicken and cut (or shred) it into small pieces. Serve!
