It’s time to get cooking again! This time, I am going to share my Chicken Teriyaki with Soju recipe. I bet you guys are already cringing, especially those who uses mirin and sake for their teriyaki dish! According to my research for if you don’t have sake you can use dry sherry or rice wine. Same goes for mirin. However, I went to every grocery store in my area and these liquor are not available. But that didn’t stop me from cooking the dish. I love this dish a lot. It’s one of the first few Japanese dishes I tried when I was a child.
Oil for frying
1/2 kg chicken breast
Tip: Separate the chicken skin. We are going to need these!
1 tbsp grated ginger
1/2 cup Soju
4 tbsp sugar
*1 tablespoon sesame oil
Toasted sesame seeds
Spring onions (chopped thinly)
- Prepare the marinade by combining the soju, ginger, and sugar
- Slice the deboned chicken breast into thin strips. Make sure that they have regular sizes to cook them evenly.
- Marinate the chicken for 15-20 minutes.
- Heat the pan before you put the oil. If you’re using a non-stick pan, make sure that it’s well heated before you put oil in it.
- Fry the chopped chicken skin until its golden brown. That way, you can get all those good flavor from the fat.
- Separate the chicken skin, and start frying each of the chicken slices. Don’t overcrowd the pan to have all the slices cooked evenly. Each batch would take less than 10 minutes to cook. Put them in another bowl until you finish every slice.
- After you finish frying each batch pour in the sauce on the pan and mix it together with all the chicken slices. Let the sauce thicken then add the sesame oil.
- Serve with toasted sesame seeds and spring onions.
So, how do you find my chicken teriyaki with soju recipe? I hope you and your family would love it too!