:: Pip’s Uber Famous Teriyaki Chicken

August 17, 2011

I cook this a LOT.  Ari begs me to not cook it too often.  “I love it so much, I don’t ever want to get sick of it!”  The potato starch coating transforms the chicken into something quite remarkable.  This recipe only takes a few minutes to prepare and it’s really just as good as eating in a Japanese restaurant, and much less spendy.  And much better if you like a greedy bowlful, too!

Pip’s Uber Famous Teriyaki Chicken


Serves 6


1kg skinless chicken breast fillets (free range if you can!) cut into rough 1″ pieces
1/2 cup of potato starch (from Asian grocers and some supermarkets)
1/2 cup of oil (I just used canola oil)


Sauce :: Mix Together
1/4 cup of good quality soy sauce (like Kikkoman)
1/4 cup of mirin
1/4 cup of sake
1/4 cup of raw sugar
1/4 cup of water
2 teaspoons of sesame oil


To serve::
Short grain rice or sushi rice
Chilli sauce if you are into it
Chopped spring onions and any other chopped raw vegies you like
(I like to use cherry tomatoes and I steam some broccoli to the right side of crunchy to have with it too!)


Let’s Make It…
Tip the potato starch into a plastic bag and then dump the chopped up chicken in there.  Twist the bag a few times to seal it and then shake it all up to coat the chicken well.  We want the starch all over every piece.


Heat your oil in a large frying pan or wok over a medium high heat.  Fry the coated chicken in two batches, just until it’s sealed and colouring a tiny bit.  We don’t need to cook it right through yet.  Drain the sealed chicken on kitchen towel.  Now, tip out the oil leaving just a teensy bit in the pan.  There will be bits of fried stuff stuck to the pan too.  That is just fine.  Leave that in there.


Put the pan with teensy bit of oil and leftover fried bits back on to a medium heat.  Add all of your chicken to the pan.  It will be a bit crowded.  Stir your sauce mixture to distribute the sugar a bit, then tip it over the chicken and toss well.  It will bubble up and start to look pretty impressive and delicious.
Put a lid on for a minute or two to help cook the chicken through properly, shaking the pan every now and then to prevent things burning. Then take the lid off and toss the chicken for another minute or two, until it’s lovely and glazed and caramelizing a bit. (If you don’t have a lid, just cook for four minutes without the lid, tossing well to keep things cooking evenly.)  That’s all you do!


Serve on top of a few spoonfuls of rice.  Top with spring onions and the raw vegies.  I always put a big dollop of chilli sauce atop mine.


Serve with green tea and marvel at the amazing texture of the chicken!  SO so so so yummy.  Try it. You will be amazed. Honest.


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  • Tash October 8, 2011 at 11:49 AM

    I made this for tea a few nights ago! It was SO GOOD. Thanks for sharing!
    This will now be circulated in my tried and tested favourites. 🙂

    (Incidentally I also posted it on here:

  • sophg September 21, 2011 at 9:45 AM

    I made this last night and it was incredible. You are amazing!

  • sophg September 21, 2011 at 9:45 AM

    I made this last night and it was incredible. You are amazing!

  • beth September 10, 2011 at 9:27 PM

    I made this tonight – turned out beautifully – had to make quick trip to bottle-o for dry sherry – had no mirin or sake, but still tasted great. I thought you might like this recipe I've made heaps – it's sort of similar, but more Vietnamese than Japanese? Easy too!
    Vietnamese Rice Bowl. Sadly we ate it too often, so we're resting it now!

  • Anonymous August 22, 2011 at 8:20 PM

    Made this for dinner tonight, was yummy and loved the texture from the potato starch. Do you use the starch in other recipes?
    Have many leftovers for lunch tomorrow too, so thanks for all of the yumminess!!

  • Natalie August 22, 2011 at 6:45 PM

    I can't quite believe how good this is… A new family fave!! Thank you!

  • Emma August 20, 2011 at 11:02 PM

    We made this for dinner tonight and it was absolutely delish…thanks Pip! 🙂

  • rose August 19, 2011 at 11:46 PM

    Followed your recipe last night and it was delicious. I overcooked the chicken a bit and it was a lot darker (super caramelised?) than in your photo, but it was still very tasty. Thank you!

  • Anna Walker August 19, 2011 at 11:31 AM

    I agree with Anonymous, your next book should be a recipe book…trying to think of a clever name but maybe I'll leave that part up to you…Pip's Kitchen? You could include all the recipes from your previous books too, like chai, pink lamingtons…we also love Soba-so-good and teriyaki…And some gratutiously styled retro kitchen shots would go astray either…Oh and a cocktail chapter for those that way inclined…Do it!

  • Sally August 18, 2011 at 10:13 PM

    So glad you posted the recipe as the pictures from a few weeks ago looked delish.
    You solved my quandary of what to have for dinner tonight with friends coming over, and everyone (including our 13 month old) thought the chicken was amazing. I didn't have the sake, so just used more mirin, and followed your easy recipe and it all turned out exactly as you said it would, soooo yummy! Thanks Pip 🙂
    PS. Potato Starch is sometimes sold as Potato Flour in the gluten free section of the supermarket, in case people were having trouble finding it.

  • Peachy Keen August 18, 2011 at 8:16 PM

    I think I had the same idea as Kate there as I made this tonight with tofu. Worked well! If anyone else wants to try with tofu, I would recommend using medium to firm style bean curd/tofu. You know, substituting the chicken for tofu makes the dish vegan! 🙂 Yum.

  • bronnie August 18, 2011 at 11:36 AM

    I am cooking it again this w/e – this time will not be so greedy and share it with family who are visiting – its a yummy winner. Thanks Pip

  • bronnie August 18, 2011 at 10:08 AM

    I tried this last night – for hubby and me, we ate the whole lot!! YUMMY, YUMMU, YUM, YUM

  • Pip August 18, 2011 at 7:01 AM

    Hey! Feel free to share a link to this recipe! Of course! But please don't post the whole recipe elsewhere. You are rad! Thank you! x

  • Julie August 18, 2011 at 12:37 AM

    This looks delish Pip! Can I post on my blog and give you all credits?

    Keep these coming! Love it! xoxo,

  • Vic at Careford Creations August 17, 2011 at 11:00 PM

    Thanks for posting. This looks delicious! I'll try to make it soon, when I get back from my hols. Vic x

  • Pip August 17, 2011 at 6:26 PM

    Please let me know if you make this, peeps! x

  • sophg August 17, 2011 at 6:19 PM

    Winner, winner chicken dinner! Hope you don't mind if I spread the love…

  • Anonymous August 17, 2011 at 6:14 PM

    Looks yum. Maybe your next book should be a recipe book?

  • soniaandfred August 17, 2011 at 6:12 PM

    Thank you for sharing this!
    It will be prepared in my kitchen on an evening not too far from now…

  • Little Shop of Handmade August 17, 2011 at 4:31 PM

    Thanks very much : ) I was going to email and ask for this recipe.

    Funny story – I just posted this comment accidentally on design files perils of having way too many tabbed browsers open on the computer!

  • cathg1g2 August 17, 2011 at 1:43 PM

    Loving it. Thanx for sharing.
    Anymore WW orange box recipes?

  • Kate McMahon August 17, 2011 at 1:38 PM

    ooh, i bet this would be tasty with tofu as a vegetarian version! thanks!

  • Kat Eden August 17, 2011 at 12:35 PM

    Okay – yum! That is all 🙂 … especially loving the steamed broccoli as a fresh'n'healthy side!

  • Chris August 17, 2011 at 11:26 AM

    Dear Pip
    You've solved my problem for dinner tonight. I will gladly use your recipe. Thanks for sharing. In return please feel free to visit my blog as I just posted a recipe from dinner last night. It's easy and yummy. I would love you to enjoy my recipe in return for the one you are sharing with me and everyone else. Last night we greedily gobbled our way through a bacon and onion cheesecake and green salad.


  • Em August 17, 2011 at 11:23 AM

    Yesssss Pip! Wednesday just got awesome 🙂

  • Miss E August 17, 2011 at 11:21 AM

    Oh yum! Pip, this looks swell! Now where to find some potato starch… x

  • clare August 17, 2011 at 10:51 AM

    Thank you for this Pip it looks delicious! Off to find potato starch….