Teriyaki Chicken — 照り焼きチキン
Cuisine: Japanese · Origin: Japan
Teriyaki chicken is a quintessential Japanese dish featuring chicken glazed in a sweet and savory sauce made from soy sauce, mirin, sake, and sugar. The chicken is typically pan-seared until golden, then coated in the teriyaki glaze which caramelizes to create a shiny, lacquered finish. The name itself derives from the cooking method's visual result—'teri' meaning shine and 'yaki' meaning grilled or cooked. This dish strikes a perfect balance between umami depth and subtle sweetness, making it accessible to both traditional Japanese cuisine enthusiasts and those new to the cuisine. Teriyaki chicken is commonly served over steamed rice with vegetables like green onions or sesame seeds as garnish. Its popularity extends far beyond Japan, becoming a staple in Japanese restaurants worldwide and inspiring countless fusion interpretations while maintaining its core identity as comfort food.
Standard serving: ~400 kcal (1 serving (250g), estimate)
The word 'teriyaki' comes from 'teri' (shine/gloss) and 'yaki' (grilled/cooked), referring to the glossy caramelized coating that forms when the soy-based sauce reduces—a technique that became popular in Japan during the Edo period.
Photo by Marvin Sacdalan (Pexels License), source.
照燒雞肉 — 照り焼きチキン
料理：Japanese · 起源地：Japan
Teriyaki chicken is a quintessential Japanese dish featuring chicken glazed in a sweet and savory sauce made from soy sauce, mirin, sake, and sugar. The chicken is typically pan-seared until golden, then coated in the teriyaki glaze which caramelizes to create a shiny, lacquered finish. The name itself derives from the cooking method's visual result—'teri' meaning shine and 'yaki' meaning grilled or cooked. This dish strikes a perfect balance between umami depth and subtle sweetness, making it accessible to both traditional Japanese cuisine enthusiasts and those new to the cuisine. Teriyaki chicken is commonly served over steamed rice with vegetables like green onions or sesame seeds as garnish. Its popularity extends far beyond Japan, becoming a staple in Japanese restaurants worldwide and inspiring countless fusion interpretations while maintaining its core identity as comfort food.
標準份量：約 400 kcal（1份（250克），估計值）
「照燒」這個詞源自「照」（光澤、閃亮）和「燒」（烤、烹飪），指的是醬油醬汁濃縮時形成的光亮焦糖化外層——這項技法在江戶時代成為日本的流行烹飪方式。
圖片來源：Marvin Sacdalan（Pexels License）— 來源