Recipe: Chicken Teriyaki


Chicken Teriyaki is a classic Japanese dish and thanks to your help we're able to give it an amazing SORTED twist! In fact, it's been nicknamed a 'Teriyatsu' due to combining the best bits from Teriyaki and a Katsu Curry! How could we have improved on this? We'd love to know your thoughts!


  • 4 chicken thighs
  • 4 chicken drumsticks
  • 200 ml sake
  • 1 knob ginger, grated
  • 1 handful plain flour
  • 1 egg, beaten
  • 1 bowl panko breadcrumbs
  • 1 pan veg oil (chicken)
  • 2 cloves garlic (sauce)
  • 1 glass pineapple juice
  • 6 tbsp soy sauce (sauce)
  • 3 tbsp honey
  • 3 tbsp rice wine vinegar
  • 1 shallot
  • 1 clove garlic (rice)
  • 1 knob ginger (rice)
  • 1 glug groundnut oil (rice)
  • 50 g shiitake mushrooms
  • 50 g oyster mushrooms
  • 150 g long grain rice
  • 400 ml vegetable stock
  • 2 tbsp soy sauce (rice)
  • 1 tbsp mirin

Step 1

Marinate The Chicken

Trim the chicken of excess fat and sinew, but leave the skin on. Dump the chicken pieces into a bowl along with the sake and ginger. cover and leave in the fridge overnight.

Step 2

Breadcrumb The Chicken

Drain the chicken from the marinade and save for later. Roll the chicken in the flour, then dunk in beaten egg and roll in the breadcrumbs to coat.

Step 3

Fry The Chicken

Heat the oil to 180°C, but never leave it unattended, and heat the oven to 200°C. Fry the chicken for 4-5 minutes until golden brown and crispy, then transfer to a baking tray and cook in the oven for 15 minutes.

Step 4

Make The Sauce

Place all of the sauce ingredients into a pan and heat to a boil. Simmer until it reduces to a syrupy dark sauce.

Step 5

Fry The Rice

Peel and finely dice the shallot, garlic and ginger for the rice. Heat the oil in a saucepan and add the mushrooms, shallot, garlic and ginger to fry for 2-3 minutes until everything begins to soften. Chuck in the rice and coat it in oil then pour over the stock. Reduce the heat to a simmer and cook until the liquid has evaporated and the rice is plump and cooked, then pour in the soy sauce and mirin.

Step 6


Serve the crispy breaded chicken in a mound on a plate and pour the sticky teriyaki sauce over the top. Garnish with finely sliced spring onions and the shiitake mushroom rice on the side. Serves 4



What's this? A recipe on a Tuesday? Well. The good news is I'm aiming to make StudentChow my full time project now! More recipes each week, more blogs on Tumblr, and some other cool stuff coming soon (make sure you follow the blog on Facebook, Tumblr, and Twitter for more info). For now though, I was thinking about this one back when I was making the Steak sandwich. If Stir-Fry is a royal staple of a Student Diet, then Teriyaki has to be the best stir fry sauce. It can be made out of cheap store cupboard ingredients and goes with anything as a sweet, salty, sour (and relatively clean) choice.


I like to put sriracha sauce in my teriyaki sauce to add a bit of heat, and take the sauce to a whole 'nother level.


Stir fried chicken breast with soy sauce, ginger syrup, sesame and lime




This is an amazing recipe! It's spicy, it's sweet, it's sticky, it's crispy and it's Asian!! It was wonderful and I'll upload it to my YouTube channel this weekend! Feel free to subscribe so you won't miss it!

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