Cherry & Dennis Recipes
Japanese Teriyaki Chicken Rice Bowl
日式照燒雞扒飯
Recipe overview
A simple Japanese-style Hong Kong family meal: golden pan-fried chicken thigh, sweet-savoury soy and mirin sauce, rice and vegetables. Keep chicken cooked through but moist and do not burn the sauce.
01
Ingredients
Main Ingredients
- 550 g boneless chicken thighs
- 600–800 g cooked rice
- 200 g broccoli
- 80 g carrot
- 1 tbsp oil
- 1 tsp sesame seeds, optional
- 1 tbsp chopped spring onion, optional
Seasoning
- 1 tbsp soy sauce Chicken marinade:
- 1 tbsp sake or water Chicken marinade:
- 1/8 tsp white pepper Chicken marinade:
- 1 tsp cornstarch Chicken marinade:
- 1 tsp oil Chicken marinade:
- 2 tbsp soy sauce Teriyaki sauce:
- 2 tbsp mirin Teriyaki sauce:
- 2 tbsp sake or water Teriyaki sauce:
- 1 tbsp sugar Teriyaki sauce:
- 1/2 tsp dark soy optional Teriyaki sauce:
- 2 tbsp water Teriyaki sauce:
- 1/2 tsp cornstarch Slurry:
- 1 tbsp water Slurry:
02
Tools
- cutting board
- knife
- paper towels
- large bowl
- small bowl
- spoons
- frying pan
- spatula or tongs
- rice bowls
- rice bowls
- small pot
- small pot
- saucepan
03
Steps
Step 1
Step 1
Pat chicken dry and remove hard sinew or bones.
Step 2
Score thick parts lightly
Score thick parts lightly.
Step 3
Marinate 10 minutes
Marinate 10 minutes.
Step 4
Step 4
Blanch broccoli and carrot 2 minutes and drain.
Step 5
Mix teriyaki sauce
Mix teriyaki sauce.
Step 6
Fry skin side down 4 minutes
Fry skin side down 4 minutes.
Step 7
Turn and cook 4–5 minutes
Turn and cook 4–5 minutes.
Step 8
Remove excess oil and add sauce
Remove excess oil and add sauce.
Step 9
Step 9
Spoon sauce over chicken for 3 minutes on medium-low.
Step 10
Check the thickest part
Check the thickest part: juices must be clear, not pink; cover with water 2 minutes more if needed.
Step 11
Step 11
Add a little slurry only if sauce is thin.
Step 12
Slice chicken
Slice chicken, place over rice with vegetables and sauce.
Common mistakes
- Wet chicken will not brown.
- Uneven thickness cooks unevenly.
- High heat burns skin.
- Over-reduced sauce turns bitter.
- Too much slurry makes gluey sauce.
Tips
Dry chicken first. Start skin-side down. Use medium-low heat for sugary sauce. Clear juices mean fully cooked. Slice smaller for children.
