Tender! Yoshinoya-Style Chicken Teriyaki Recipe [100% Local Ingredients]
**English description is at the bottom section.**
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00:00: Intro
01:16: Prepping the ingredients
02:31: Making the teriyaki sauce
02:50: Marinating the chicken
03:58: Cooking the vegetables
05:31: Cooking the chicken
07:04: The dish is ready to plate and serve
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[INDONESIAN]
Chicken Teriyaki Recipe. Teriyaki is a traditional Japanese sauce with a sweet flavor. This teriyaki sauce is usually combined with beef or chicken.
Chicken Teriyaki Recipe (Servings 3)
Ingredients:
3 skin-on chicken thigh fillets
½ tbsp cornstarch
10 tbsp teriyaki sauce
½ tsp salt
¼ tsp pepper
Teriyaki sauce:
1 tbsp grated garlic + 2 tbsp water (use the water only)
1 tbsp grated ginger + 2 tbsp water (use the water only)
60 ml soy sauce
5 tbsp palm sugar
120 ml water/stock
35 ml apple juice
Toppings:
1 tbsp cornstarch
½ tbsp butter (optional)
Others:
6 green beans, chopped
12 green beans, chopped
2 carrots, chopped
2 cloves garlic, sliced
Sugar, salt, and pepper to taste
3 servings white rice
Steps:
1. For the teriyaki sauce, mix all ingredients until the sugar dissolves, set aside.
2. Marinate the chicken with the teriyaki sauce, cornstarch, salt, and pepper, then let it sit at room temperature for 1-2 hours or overnight. In the refrigerator.
3. Bring water to a boil, then add a pinch of salt. Boil the carrots for 1-2 minutes, then add the green beans and putren. Boil everything until cooked through, then rinse under running water.
4. Heat the oil and sauté the garlic until fragrant. Add the boiled vegetables and a little water. Season with sugar, salt, and pepper. Cook until the liquid is reduced, then set aside.
5. Heat a pan and pan-sear the marinated chicken (skin side down) over medium heat. Cook until browned on both sides. Add enough water to steam the chicken until cooked through and the liquid has reduced. Set aside and cut into pieces.
6. For the remaining teriyaki sauce, pour it into the pan, then add the cornstarch dissolved in enough water. Bring to a boil. Add the butter and stir well.
7. Place the white rice on a plate, place the vegetables and chicken, and drizzle with the teriyaki sauce.
8. The teriyaki chicken is ready to serve.
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[ENGLISH]
Chicken Teriyaki Recipe (yield: 3 servings)
Ingredients:
3 pc chicken thigh fillets, skin-on
½ tbsp cornstarch
10 tbsp Teriyaki sauce
½ tsp salt
¼ tsp pepper
Teriyaki Sauce:
1 tsp grated garlic + 2 tbsp water (use the liquid only)
1 tbsp grated ginger + 2 tbsp water (use the liquid only)
60 ml soy sauce
5 tbsp palm sugar
120 ml water / stock
35 ml apple juice
Finishing:
1 tbsp cornstarch
½ tbsp butter (optional)
Others:
6 pcs baby corn, sliced
12 pc green beans, sliced
2 pcs carrots, sliced
2 cloves of garlic, sliced
Sugar, salt, pepper, to taste
3 servings rice
Steps:
1. For the Teriyaki sauce, combine all the ingredients until the sugar is dissolved. Set aside.
2. Marinate the chicken with the Teriyaki sauce, cornstarch, salt, and pepper. Marinate for 1-2 hours at room temperature or overnight in the fridge.
3. Heat some water for boiling. Add some salt and boil the carrots for 1-2 minutes, then add the green beans and baby corn. Boil all vegetables until cooked and rinse with running water.
4. Heat some oil and saute the garlic until fragrant. Add the boiled vegetables and add a bit of water. Season with sugar, salt, and pepper. Cook until reduced and set aside.
5. Heat the pan. Pan-sear the marinated chicken (skin-side down) on medium heat. Cook until both sides are browned, then add some water and steam the chicken until it's perfectly cooked and the water is reduced. Set aside and slice.
6. For the remaining Teriyaki sauce, pour into the pan and add cornstarch diluted with water as needed. Bring to a boil and add the butter in. Mix well.
7. Prepare rice in a bowl and add the vegetables and the chicken. Pour the Teriyaki sauce on top.
8. Teriyaki Chicken is ready to serve.
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