Monday, March 3, 2014

Recipe: Oven-Baked Japanese Chicken Teriyaki

I was flipping through my Japanese Bible cookbook, and saw a recipe for chicken teriyaki. I instantly thought that my kids would like this for dinner. I purchased some chicken maryland (drumsticks for the kids, as usual and thighs for the adults) and instead of cooking it in a frying pan, I adapted the recipe and cooked the chicken in the oven. I do love roasting them in the oven as it is less messy and we also get that nice crispy skin.

Oven-baked chicken teriyaki


The chicken is first cooked for 15 minutes, then the teriyaki sauce is poured over and cooked for a further 15 minutes. By then, the sauce would have thickened up nicely and coats the chicken nicely. Do serve some of the sauce with the chicken - it's really nice! The kids as well as Hubby most definitely enjoyed it :)



A simple meal of chicken teriyaki with rice and a side dish of vegetables :)


Oven-baked chicken teriyaki
Recipe by Baby Sumo, adapted from Japanese Bible
Preparation time: 2 minutes
Cooking time: 30 minutes
Serves 6

Ingredients
6 chicken maryland, separated to thigh and drumsticks
1 tbsp canola oil
1/2 tsp salt

For the teriyaki sauce
1/2 cup cooking sake (Japanese rice wine)
1/2 cup mirin (sweet cooking wine)
1/2 cup Japanese soy sauce
1 tbsp caster sugar



1. Preheat oven to 190°C (roast mode).

2. Place chicken (skin side up) in a single layer in a baking tray. Make a few shallow scores on the chicken skin. Brush oil on the skin and then season with the salt. This will help crisp up the skin.

3. Place tray in oven and cook for 15 minutes. In the meantime, place all ingredients for teriyaki sauce in a bowl and mix well until the sugar has dissolved. Set aside.

4. Remove chicken from oven and pour over the teriyaki sauce. You can flip the chicken pieces over a few times using tongs or chopsticks to ensure that it is evenly coated with the sauce.

5. Put back in oven and cook for a further 15 minutes. To test if the chicken has cooked, pierce the thickest part with a skewer and the juices should run clear. By now, the skin should be a nice dark brown and the sauce would have thickened up.

6. Serve with rice and vegetables, and some of the teriyaki sauce for dipping.




I am submitting this to Cook-Your-Books #10 hosted by Joyce of Kitchen Flavours .


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

*This recipe was featured on Asian Food Channel's FB page on 6 March 2014.

24 comments:

  1. I love how easy this would be and the skin looks really tasty. The skin is always my favourite part! :D

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    Replies
    1. The only time I'll eat chicken skin is when it's deep fried or roasted :D

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  2. I know you will adapt any pan frying to oven baked:D looks just as delicious!

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    Replies
    1. Haha anything to make my life easier!

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  3. The chicken just makes one drool by looking at your pic. Look at that glaze.....so golden brown. Bet it must taste awesome!! Going to make this soon.

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  4. Yen, I love Chicken Teriyaki! I agree that cooking it in the oven is a a lot more convenient. I would have done the same!

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  5. The drums look juicy and tender, but i'd prefer breast over drums :p great photos as usual :)

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    1. Usually for stir fries we use chicken breast too, but for roasting, it is better to use thigh or drumsticks as it stays juicy.

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  6. Hi Yen, I had baked this type of chicken before I know how yummy the taste is!! Looking at your lovely chicken...I'm salivating!

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  7. Hi Yen, super yummy and finger licking good! I like the slightly burnt part, looks so flavorful! Have a wonderful week ahead :)

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  8. A very good idea to roast it instead. Looks delicious!

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  9. Hi Yen,
    This is so simple and looks so yummy!

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  10. Oolala! I can never resist to roast chicken! This look very yummy!

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  11. I like roasted chicken but my chicken always end up too dry :(
    PS: How you clean the stubborn stain on the "roof" of the oven?

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    1. Choi Yen, my hubby usually cleans it for me. Hehe :)

      Do you roast whole chicken or parts? If whole chicken, buy a bigger one as the meat tends to be more moist.

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    2. Haha, he is "slower" than me when come to kitchen matter & he will only show me the tips he get from Google =.="

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  12. Golden marinated chicken! ! Nice !

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    1. Hehe no need to marinade.. just pour the sauce and roast :)

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  13. Hai Baby Sumo. Love to try this. I have to find replacement for mirin and cooking sake. The methods are simple and with less time. Do visit my blog 'Engineers Love Cooking' at http://cooking-engineer.blogspot.com. All dishes were tested and tasted.

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  14. Hi Yen,
    Delicious chicken! I love anything with teriyaki, and these chicken looks yummy!
    Thanks for linking!

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  15. Hi Yen, I love this way of cooking and chicken. Roast and serve whole, no chopping and cleaning of chopping board. Best part everyone has equal share. Thanks for sharing. I'll try it.

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