Chicken Teriyaki (Wa-yaki)

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Chicken Teriyaki (Wa-yaki)

Main · Washoku25 min(Prep 10 min + Cook 15 min) · 480 kcal per serving · 2 servings · Normal

"Wa-yaki," a more richly seasoned version of standard teriyaki, learned from a chef at the Japanese restaurant "Osaka" in Milan, Italy. The key is to cut the chicken thigh into bite-sized pieces first, coat them in flour, sear them until fragrant and browned, then simmer them in the sauce until glazed. Serve with potato salad on the side.

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Chef Ropia料理人の世界50 recipes · 505 cooked

Instructions

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  1. Cut the chicken thigh into bite-sized pieces. Standard teriyaki is seared whole and then sliced, but for wa-yaki the chicken is cut into easy-to-eat pieces first.Uses: Chicken thigh~5 minWatch the video from 1:19
  2. Coat the cut chicken in flour. Use flour if potato starch burns too quickly.Uses: Chicken thigh, Flour~2 minWatch the video from 2:46
  3. Heat oil in a frying pan and add the chicken skin-side down to sear.Uses: Chicken thigh, Vegetable oil~3 minWatch the video from 3:05
  4. Sear until well browned. If the color is too pale the sauce will not cling properly, so brown the pieces all over until fragrant.Uses: Chicken thigh~5 minWatch the video from 3:15
  5. Once browned all over, remove all the chicken from the pan.Uses: Chicken thigh~1 minWatch the video from 3:49
  6. Discard the excess oil left in the pan and wipe it clean.~1 minWatch the video from 4:01
  7. Return the chicken to the cleaned pan.Uses: Chicken thighWatch the video from 4:09
  8. Add 60 ml of the sauce and coat the chicken slowly all over, as if simmering it.Uses: Chicken thigh, Sauce~5 minWatch the video from 4:16
  9. Once the sauce coats the chicken with a nice glaze, plate it and add the tomato.Uses: Chicken thigh, Sauce, Tomato~2 minWatch the video from 5:19
  10. Serve with potato salad on the side to finish.Uses: Potato salad~2 minWatch the video from 5:40

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