Teriyaki Fusion Chicken with Rice

Teriyaki Fusion Chicken with Rice

Cooking Japanese Teriyaki Chicken with Chinese sauces.

  • Salty
  • Sweet

The chicken is tender, juicy and full of flavor.



Step 1
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Marinate Chicken

I used 3 chicken thighs with bones and skin.
We need to remove bones, but keep the skin on. However, if you are worried about the fat, you can remove the skin and the yellow fat, or just use chicken breast instead.

After removing all the bones from the chicken, we need to poke holes in the chicken by using a fork with a little strength.

To clean the chicken, rinse under running water then use paper towels to soak up any excess water.

At last, marinate chicken for 5 minutes with 1 tbsp. of cooking wine and a little bit of salt, use hand to spread the salt around.

Step 2
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Make Sauce Mixture

You can use this sauce mixture to make any Teriyaki food. To help to remember the recipe, I call it "HCSW" (Healthcare Security Workers). But here it means:

- 1 tbsp. of Honey
- 2 tbsp. of Cooking wine
- 3 tbsp. of Soy sauce (light)
- 4 tbsp. of Water

Stir for few seconds until the honey is dissolved completely.

Step 3
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Pan-Fry Chicken

Add 1/2 tbsp. of olive oil and use a brush to spread the oil evenly. When the oil is hot but not burning, turn down the heat to medium-low.

Place the chicken, skin side down in one layer. Cook for about 5 minutes without moving it until the skin has turned slightly golden brown. Turn the chicken over and cook another 5 minutes.

* Tips: To check if the chicken is cooked through, you can use a chopstick to poke it. The chicken is done while the chopstick passes through easily.

Step 4
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Add Sauce Mixture

Add the sauce and turn up the heat, bringing it to boil.

While the sauce is boiling, keep stirring and place the skin side down. Cook until the sauce is absorbed and becomes thick, then remove from heat.

Step 5
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Prepare Side Dish and Place Your Plate

You can use whatever vegetables you would like as a side dish. I used 4 heads of baby bok choy (Chinese bok choy), put them into boiling water to cook 10 to 15 seconds, then remove.

When the chicken is cool down a bit, cut them into slices then serve with steamed rice and vegetables.

At the end, sprinkle some sesame seed as the garnish, which is optional.

Sandy Z.

My name is Sandy I'm just a Chinese girl living in the US and I love food! I absolutely love bringing unique Chinese flavors and dishes to everyone's table. Feel free to try out a few recipes! New Food for a New Mood!

Stuffed Long Green Peppers
Chicken Kimchi Fried Rice
  • 35mins
  • Serves 2
  • Easy

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Adjust Servings:
3 Chicken Thigh
1 tbsp. Cooking Wine To marinate the chicken
Few pinches Salt To marinate the chicken
1 tbsp. Honey
2 tbsp. Cooking Wine
3 tbsp. Light Soy Sauce
4 tbsp. Water
1/2 tbsp. Olive Oil
4 heads Baby Bok Choy
1 tsp. Sesame Seed
Stuffed Long Green Peppers
Chicken Kimchi Fried Rice

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