Chicken teriyaki is a popular Japanese dish that has become a staple in many Filipino households. The sweet and savory flavors of the teriyaki sauce, combined with the tender and juicy chicken, make it a favorite among many. In this article, we will show you how to cook chicken teriyaki the Panlasang Pinoy way, using a simple and easy-to-follow recipe.
What is Chicken Teriyaki?
Chicken teriyaki is a Japanese dish that originated in the Edo period. The word “teriyaki” comes from the Japanese words “teri,” which means “to shine,” and “yaki,” which means “to grill or broil.” The dish is typically made with chicken or beef that is marinated in a sweet soy sauce-based sauce, then grilled or broiled to perfection.
A Brief History of Chicken Teriyaki in the Philippines
Chicken teriyaki was introduced to the Philippines by Japanese immigrants who came to the country in the early 20th century. The dish quickly became popular among Filipinos, who adapted it to their own taste by adding local ingredients and spices. Today, chicken teriyaki is a staple in many Filipino restaurants and households, and is often served with steamed rice and vegetables.
Ingredients and Equipment Needed
To cook chicken teriyaki the Panlasang Pinoy way, you will need the following ingredients and equipment:
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup teriyaki sauce (see below for recipe)
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped green onions for garnish
- Steamed rice and vegetables for serving
Equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Tongs or spatula
Homemade Teriyaki Sauce Recipe
While you can buy teriyaki sauce at most supermarkets, making your own homemade teriyaki sauce is easy and only takes a few minutes. Here is a simple recipe:
| Ingredients | Quantity |
|---|---|
| Soy sauce | 1/2 cup |
| Sugar | 1/4 cup |
| Vinegar | 2 tablespoons |
| Water | 2 tablespoons |
| Grated ginger | 1 tablespoon |
| Garlic, minced | 1 clove |
Instructions:
- In a small saucepan, combine soy sauce, sugar, vinegar, water, grated ginger, and garlic.
- Whisk until sugar is dissolved.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
- Remove from heat and let cool.
Cooking Chicken Teriyaki the Panlasang Pinoy Way
Now that we have our ingredients and equipment ready, let’s start cooking chicken teriyaki the Panlasang Pinoy way.
Step 1: Marinate the Chicken
In a large bowl, combine chicken, teriyaki sauce, vegetable oil, garlic, ginger, soy sauce, vinegar, sugar, and black pepper. Mix well until chicken is coated with the marinade.
Marinating Time
- For best results, marinate the chicken for at least 30 minutes to 1 hour.
- If you’re in a hurry, you can marinate the chicken for 15 minutes, but the flavors may not be as intense.
Step 2: Cook the Chicken
Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
- Add 1-2 tablespoons of vegetable oil to the skillet or wok.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes per side.
- Remove the chicken from the skillet or wok and set aside.
Step 3: Add the Teriyaki Sauce
In the same skillet or wok, add the teriyaki sauce and bring to a boil over medium heat.
- Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Add the cooked chicken back to the skillet or wok and toss to coat with the teriyaki sauce.
Step 4: Serve
Serve the chicken teriyaki hot with steamed rice and vegetables. Garnish with chopped green onions and serve immediately.
Tips and Variations
Here are some tips and variations to help you make the best chicken teriyaki the Panlasang Pinoy way:
- Use boneless, skinless chicken breasts or thighs for best results.
- If using chicken breasts, pound them thinly to ensure even cooking.
- Add sliced bell peppers, onions, or mushrooms to the skillet or wok with the chicken for added flavor and nutrients.
- Use different types of protein such as beef, pork, or tofu for a variation.
- Serve with steamed vegetables such as broccoli, carrots, or green beans.
- Add a sprinkle of sesame seeds or chopped nuts for added crunch and flavor.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking chicken teriyaki the Panlasang Pinoy way:
- Overcooking the chicken, which can make it dry and tough.
- Not marinating the chicken long enough, which can result in bland flavors.
- Not using enough teriyaki sauce, which can result in a dry and flavorless dish.
- Not serving the dish hot, which can result in a cold and unappetizing meal.
Conclusion
Cooking chicken teriyaki the Panlasang Pinoy way is easy and delicious. With this simple recipe, you can create a mouth-watering dish that is sure to please even the pickiest eaters. Remember to marinate the chicken long enough, cook it to perfection, and serve it hot with steamed rice and vegetables. Happy cooking!
What is Chicken Teriyaki and how does the Panlasang Pinoy version differ?
Chicken Teriyaki is a popular Japanese dish that has been adapted in many countries, including the Philippines. The Panlasang Pinoy version of Chicken Teriyaki is a unique fusion of Japanese and Filipino flavors, with a sweeter and more savory twist. This version uses a mixture of soy sauce, vinegar, sugar, and spices to create a rich and flavorful sauce.
The Panlasang Pinoy version of Chicken Teriyaki also incorporates local ingredients such as garlic, onions, and bay leaves, which add depth and aroma to the dish. Additionally, the use of patis (fish sauce) and calamansi (Philippine lime) gives the dish a distinct Filipino flavor. Overall, the Panlasang Pinoy version of Chicken Teriyaki is a delicious and easy-to-make recipe that combines the best of Japanese and Filipino cuisine.
What are the ingredients needed for the Panlasang Pinoy Chicken Teriyaki recipe?
The ingredients needed for the Panlasang Pinoy Chicken Teriyaki recipe include boneless, skinless chicken breasts or thighs, soy sauce, vinegar, sugar, garlic, onions, bay leaves, patis, calamansi, and vegetable oil. You will also need salt and pepper to taste. Optional ingredients include sesame oil and sesame seeds for added flavor and texture.
You can find most of these ingredients at your local grocery store or Asian market. If you can’t find patis or calamansi, you can substitute them with fish sauce and lime juice, respectively. Make sure to use high-quality ingredients to ensure the best flavor and texture.
How do I prepare the chicken for the Panlasang Pinoy Chicken Teriyaki recipe?
To prepare the chicken for the Panlasang Pinoy Chicken Teriyaki recipe, start by cutting the chicken into bite-sized pieces and seasoning them with salt and pepper. Then, heat some vegetable oil in a pan over medium-high heat and cook the chicken until it is browned and cooked through. Remove the chicken from the pan and set it aside.
Next, reduce the heat to medium and add more oil to the pan if necessary. Add the sliced onions and cook until they are translucent, then add the minced garlic and cook for another minute. This will create a flavorful base for the teriyaki sauce.
How do I make the teriyaki sauce for the Panlasang Pinoy Chicken Teriyaki recipe?
To make the teriyaki sauce for the Panlasang Pinoy Chicken Teriyaki recipe, combine soy sauce, vinegar, sugar, patis, and calamansi juice in a bowl. Whisk the mixture until the sugar is dissolved, then add the sliced onions and minced garlic from the pan. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for a few minutes until the sauce has thickened.
You can adjust the amount of sugar and vinegar to taste, and add more patis or calamansi juice for added flavor. The teriyaki sauce should be sweet, savory, and slightly tangy. If the sauce is too thick, you can add a little water to thin it out.
How do I cook the chicken in the teriyaki sauce?
To cook the chicken in the teriyaki sauce, add the browned chicken back to the pan with the sauce. Toss the chicken to coat it evenly with the sauce, then simmer for a few minutes until the chicken is fully coated and the sauce has thickened. You can add some sesame oil and sesame seeds to the pan for added flavor and texture.
Make sure to stir the chicken frequently to prevent it from burning or sticking to the pan. If the sauce is too thick, you can add a little water to thin it out. Cook the chicken for about 5-7 minutes, or until it is fully coated with the sauce and heated through.
What are some serving suggestions for the Panlasang Pinoy Chicken Teriyaki recipe?
The Panlasang Pinoy Chicken Teriyaki recipe is best served with steamed rice, which helps to soak up the flavorful teriyaki sauce. You can also serve it with steamed vegetables, such as broccoli or carrots, for a well-rounded meal. Additionally, you can serve the chicken with some stir-fried noodles or vegetables for added texture and flavor.
For a more authentic Filipino experience, you can serve the chicken with some steamed jasmine rice and a side of steamed vegetables, such as kangkong (water spinach) or pechay (bok choy). You can also add some sliced green onions and calamansi wedges on top of the chicken for added flavor and garnish.
Can I make the Panlasang Pinoy Chicken Teriyaki recipe ahead of time?
Yes, you can make the Panlasang Pinoy Chicken Teriyaki recipe ahead of time. You can marinate the chicken in the teriyaki sauce for several hours or overnight, then cook it when you’re ready. You can also cook the chicken and sauce ahead of time, then refrigerate or freeze it for later use.
To reheat the chicken, simply simmer it in the sauce over low heat until it’s heated through. You can also reheat it in the microwave or oven, but be careful not to overcook the chicken. Make sure to stir the chicken frequently to prevent it from burning or sticking to the pan.