Perfect Chicken Teriyaki and Drinks to pair with

Although the first thing that pops into everyone’s mind when thinking about Japanese food is Sushi, today we’re going to indulge in another crowd favorite, the Chicken Teriyaki.

Here’s one of our favorite versions inspired by Chef Ryosuke. It doesn’t get tastier and easier than this.

Cooking the perfect Teriyaki at home

So first we’re going to get one large chicken, tie it with the skin on and cut off any fatty bits you don’t want. Now we’re going to sprinkle on some potato starch. You can use cornstarch instead if you want. Make sure you coat both sides of the chicken. Next up is a generous sprinkle of salt and pepper.
Time to cut up the green onions. Cut those into about five centimeter slices and set them aside. A nice sharp vegetable cleaver like a Nakiri knife, can help speed things up.

Next, we make the teriyaki sauce. Get –
One tablespoon of cooking sake.
Two teaspoons of brown sugar one and a
Half a tablespoon of soy sauce
The same amount of water, and lastly
The kakushiaji  (that’s Japanese for secret ingredients) aka Honey

Get that all mixed together and that’s our teriyaki sauce done.

It’s pretty easy to make the rest from here.
We’re going to heat up a frying pan to medium heat and add some olive oil. For this dish now let’s put the chicken on the frying pan with the skin side down and we’re going to add the green onions as well you’re going to want to keep cooking that on medium heat until it starts to brown, till a nice crispy and golden brown. We’re now going to keep this on a low heat steam for about three minutes. The trick is to stop when it’s starting to smell good 😉

Once ready, take out the chicken and the onions. Wipe away the excess fat and then put them back in before you add the sauce. Now we’re going to put the lid back on and let that steam for about five minutes. After about five minutes we’re about done. Make sure to cover the chicken in the teriyaki sauce all around.

Grab a gyuto or chef knife and get ready to cut into the delicious, crispy and juicy chicken. You wouldn’t want to hack through the chicken, so make sure you have a sharp blade in hand.
And there you have it, teriyaki chicken, made at home.

Onto the drinks

And now here are some drink options beyond sake that would pair well with our home-made chicken teriyaki:

Japanese Beer: Japanese lagers or pilsners like Asahi, Sapporo, or Kirin Ichiban are classic choices that complement the flavors of chicken teriyaki. Their crispness and light bitterness can balance the sweetness of the teriyaki sauce.

Green Tea: A hot or cold cup of green tea can be a refreshing and palate-cleansing option to enjoy with chicken teriyaki. The earthy and slightly astringent qualities of green tea can cut through the richness of the dish.

Ginger Ale or Ginger Beer: The spicy kick of ginger pairs nicely with the sweet and savory flavors of chicken teriyaki. You can enjoy it on its own or as part of a cocktail, like a Ginger Highball (ginger ale and whiskey) or a Moscow Mule (ginger beer, vodka, and lime juice).

Riesling: If you prefer wine, a slightly sweet and aromatic Riesling can complement the flavors of chicken teriyaki. Look for a Riesling with a touch of residual sugar to balance the dish’s sweetness without overpowering it.

Light-bodied Red Wine: Opt for a light-bodied red wine like Pinot Noir or Gamay. These wines have enough acidity to cut through the richness of the teriyaki sauce without overwhelming the delicate flavors of the chicken.

Champagne: A Champagne made predominately from the Pinot Noir grape or Rosé Champagne also pairs well with teriyaki.

Citrusy Cocktails: Cocktails with citrus flavors can provide a refreshing contrast to the sweetness of chicken teriyaki. Consider options like a classic Margarita, a Paloma (tequila, grapefruit soda, and lime juice), or a Lemon Drop Martini.