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
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
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.