# **Izakaya Sakura Teriyaki Chicken: A Succulent Symphony of Japanese Flavors**
Embark on a culinary journey to the heart of Japanese cuisine with Izakaya Sakura Teriyaki Chicken, a delectable dish that captures the essence of traditional Japanese flavors. This recipe promises an explosion of sweet, savory, and umami notes, tantalizing your taste buds with every bite. Prepared with succulent chicken marinated in a luscious teriyaki sauce, this dish is a harmonious blend of soy sauce, sake, mirin, and brown sugar, creating a glaze that caramelizes and imparts an irresistible charred aroma. Accompanied by a medley of vibrant vegetables, including tender broccoli, crisp bell peppers, and succulent onions, this dish offers a symphony of textures and flavors. The recipe also includes variations, allowing you to experiment with different cuts of chicken, such as tenderloins or thighs, and introduce a delightful pineapple twist to the teriyaki sauce. Whether you're a seasoned home cook or a novice culinary enthusiast, this Izakaya Sakura Teriyaki Chicken is sure to become a staple in your kitchen, captivating the senses and leaving you craving more.
IZAKAYA SAKURA TERIYAKI CHICKEN
Make and share this Izakaya Sakura Teriyaki Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
- Heat saucepan, place chicken in pan and cook both sides until golden grown.
- Wipe off excess oil with a paper towel.
- Add sake/soy sauce mixture. Cook until liquid is mostly gone.
- Remove chicken from saucepan and place on plate.
- Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.
IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW
Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
- Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
- Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
- Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
- Serve karaage with coleslaw on side.
Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4
Tips:
- To make the best teriyaki sauce, use a good quality soy sauce. A dark soy sauce will give the sauce a richer flavor.
- Use fresh ginger and garlic for the best flavor. If you don't have fresh ginger or garlic, you can use ground ginger or garlic powder, but the flavor will not be as good.
- Don't overcrowd the pan when you are cooking the chicken. If you do, the chicken will not cook evenly.
- Let the chicken marinate for at least 30 minutes before cooking. This will help the chicken to absorb the flavors of the marinade.
- Cook the chicken over medium heat until it is cooked through. Be careful not to overcook the chicken, or it will become dry and tough.
- Serve the chicken with rice, vegetables, and a side of teriyaki sauce.
Conclusion:
This Izakaya Sakura Teriyaki Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the teriyaki sauce is rich and savory. This dish is sure to be a hit with your family and friends.
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