Irresistible Sweet & Savory Teriyaki Chicken Steak
Homemade Masterpiece: Delicious Teriyaki Chicken Steak & Sauce Recipe
Experience the perfect harmony of sweet and savory teriyaki sauce with tender chicken! This recipe elevates simple chicken thigh by simmering it in a rich, flavorful teriyaki glaze. Served with colorful assorted vegetables, it transforms into an impressive chicken steak dish worthy of a special occasion or a delightful weekend meal.
Main Ingredients
- Chicken thigh meat (or boneless, skinless thigh) 700g
- Milk 200ml (for removing any gamey odor, optional)
- Assorted vegetables (for garnish) as needed
- Fine salt to taste
- Black pepper to taste
Special Teriyaki Sauce
- Kelp water 8 Tbsp (made by simmering 2 pieces of kelp in 100ml water)
- Soy sauce 5 Tbsp
- Oyster sauce 1.5 Tbsp
- Sugar 2 Tbsp
- Oligosaccharide 3 Tbsp (for gloss and sweetness adjustment)
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking sake (Mirin or Rice wine) 2 Tbsp
- Ginger powder 1/3 tsp (or a little minced ginger)
- Black pepper to taste
- Kelp water 8 Tbsp (made by simmering 2 pieces of kelp in 100ml water)
- Soy sauce 5 Tbsp
- Oyster sauce 1.5 Tbsp
- Sugar 2 Tbsp
- Oligosaccharide 3 Tbsp (for gloss and sweetness adjustment)
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking sake (Mirin or Rice wine) 2 Tbsp
- Ginger powder 1/3 tsp (or a little minced ginger)
- Black pepper to taste
Cooking Instructions
Step 1
Prepare fresh chicken thigh meat. If using skin-on, you can remove it. For thicker pieces, score them lightly to ensure even cooking and better sauce absorption.
Step 2
For the garnish, use any vegetables you have on hand or prefer (broccoli, bell peppers, mushrooms, onions, etc.). Cut them into bite-sized pieces.
Step 3
To effectively remove any gamey or unpleasant odors and tenderize the chicken, soak the chicken pieces in 200ml of milk for about 30 minutes. (This step is optional if you’re short on time.)
Step 4
Prepare the kelp water, which forms the base of our delicious teriyaki sauce. Gently simmer 2 pieces of kelp in 100ml of water until fragrant, then remove the kelp. (Alternatively, you can soak the kelp in cold water beforehand.)
Step 5
Toss the prepared garnish vegetables with a little olive oil (or cooking oil), and season lightly with herb salt or regular salt and pepper. Roast them in an air fryer at 150°C (300°F) for 10 minutes for enhanced flavor. (You can also sauté them in a pan.)
Step 6
After soaking in milk, rinse the chicken thoroughly under running water. Pat dry with a paper towel, then season lightly with fine salt and black pepper. Let it marinate for about 10 minutes.
Step 7
Now, let’s make the amazing teriyaki sauce! In a bowl, combine the prepared kelp water, soy sauce, oyster sauce, sugar, oligosaccharide, minced garlic, sesame oil, cooking sake, ginger powder, and black pepper. Stir well until the sugar is dissolved.
Step 8
Heat a lightly oiled pan over medium-high heat. Place the seasoned chicken pieces and sear them on both sides until golden brown. This helps to lock in the juices.
Step 9
Once the chicken is partially cooked, pour the teriyaki sauce into the pan. Bring to a simmer over medium heat, allowing the sauce to thicken and coat the chicken. Once the sauce starts to reduce and deepen in color, lower the heat to low and continue to simmer.
Step 10
Continue to simmer until the sauce is richly reduced and coats the chicken with a glossy sheen. Be careful not to burn it. Adjust to your desired consistency.
Step 11
Serve the glistening teriyaki chicken steak over warm rice. Arrange the roasted garnish vegetables alongside. A sprinkle of parsley flakes adds a beautiful finishing touch.
Step 12
This impressive teriyaki chicken steak is not only delicious but also a well-balanced meal. Enjoy a satisfying and flavorful chicken steak at home for a fraction of the restaurant cost! It’s a guaranteed hit with the kids – they’ll be giving it two thumbs up! ^^
