How To Make Sarku Japan Chicken Teriyaki?

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I’ve always loved trying new things especially from those that belong to another culture. Enough of the Western food selections, I have fun experimenting with the Asian food world like Japan, Korea, India, China.

As for Japan, aside from their popular raw foods, their cuisines, in general, are uniquely sweet and sumptuous. Whenever I decide to eat at a Japanese restaurant, my personal pick is always the Sarku Japan Chicken Teriyaki.

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So, I tried to cook it at home to reduce all the hassles of going out (I have that bed-weather-lazy days too, you know). And besides, I’ll have the full control over the amount of ingredients to use.

Feel free to change any amount of ingredients that you desire depending on the number of people you like to serve!

Before you start, here are the things you need to prepare:

1/2 lb. raw boneless, skinless, chicken thigh.

(Note: I prefer the thigh part because I believe that it will produce more meat than the legs or wings).

  • 1 cup chicken broth.
  • 1/2 tbsp. dark/gluten-free soy sauce.
  • 1 garlic cloves.
  • 1 1/2 tbsp. water.
  • 2 slices of ginger.
  • 1/2 tbsp. tapioca starch.
  • 2 tbsp. brown sugar.
    (Note: Brown sugar provides a different contrasting taste with soy sauce, thus the reason why chicken teriyaki is sweet and at the same time salty).
  • 1/3 tsp. baking soda.
    (Note: Though it may sound weird, this would help in tenderizing the meat more! Don’t worry, it won’t affect the taste at all).
  • 1/2 tbsp. Shaoxing Wine.
    (Note: Shaoxing is made from China. It may sound like an ingredient that’s as rare as a diamond, but you can actually buy it at any Asian market stores near you).
  • 1 tbsp. soy sauce.
  • 1 tbsp. olive oil.
  • 1/4 tbsp. tapioca starch.

So let’s keep our hands working!

Preparation

  1. First of all, let the boneless and skinless chicken thighs to dry. If you want other chicken parts, it’s up to you. I prefer the thigh part because it is more juicy and meaty.
  2. Next is to cut them into smaller pieces. A half of a matchbox size or estimating 1-inch by 1-inch would suffice. The smaller the pieces are, the shorter cooking time you need to consume before you arrive at the most favorable result that you want.
  3. In a large bowl, mix the sliced chicken, baking soda, Shaoxing wine, soy sauce, and tapioca starch.
  4. Combine them well together, then leave them in the fridge for at least 24- 48 hours. Yes, patience is a virtue. You need to soak the chicken this long, so they’ll end up tender and flavorful just as you like!
  1. Meanwhile, in a separate sauce pot, pour the reduced chicken broth, chopped garlic cloves, and ginger. Set them to heat until it boils. Let it simmer for at least 15 minutes.
  2. Incorporate brown sugar and dark soy sauce. It’s up to you on how much amount you’ll add to adjust the taste.
  3. In a separate small bowl, mix tapioca starch with cold water. In the sauce pot where the broth was mixed, add the cornstarch and the water mixture. Mix them well until thick. You can also prepare these ahead of time if you want.

Preparation

  1. Let the chicken cool to room temperature for about 30 minutes before cooking.
  2. Set a non-stick pan on high heat then add a tablespoon of olive oil. Make sure that the olive oil is generously spread all over the pan before adding the chicken.
  3. Don’t allow the chicken pieces to fill the pot overly so all of them can get a nice sear. Continue cooking until the chicken pieces turn white at the edges. You can also try to press the chicken bits from time to time using a spatula; this will give them a further sear.
  4. Flip the chicken pieces all over once they have achieved the sear that you want. It depends if you’d like the chicken to become crispy or not. It actually took me 3 minutes per side. Not bad, isn’t it? You can always adjust according to your preference.
  5. Once cooked, you can now turn the heat off. Get the sauce mixture that you prepared a while ago. Mix it with the chicken.
  6. Serve while hot! If you want, you can add some mixed fried vegetables as side dish.

Alas! Our homemade Sarku Japan Chicken Teriyaki recipe! You don’t have to go all the way to your nearest Japanese restaurant or go a thousand miles around the globe just to go to Japan. Because right there at the convenience of your home, you’ll get to experience a Japanese kind of pleasure for your taste buds. Arigato! Enjoy cooking!

There’s nothing in this world that excites me more other than cooking. From appetizers to desserts, since then, I’ve always been passionate on making foods.