How To Make Easy Sweet and Sour Teriyaki Chicken

The word teriyaki is often related to the Japanese cooking technique wherein different types of food are either broiled or grilled then served with some form of sweet marinade that can surely tickle anybody’s palate. Teriyaki sauce, on the other hand, is a mixture of sake, mirin, soy sauce and sugar which when blended with other ingredients like ginger, and sesame seeds, can send your taste buds into havoc. It is definitely yummy and a seller to many because of its rich, sweet taste.

Nowadays, teriyaki sauce or teriyaki based dishes are famous in any modern Japanese cuisine restaurant and a lot of foreign ingredients are being infused with the sauce to give it a twist. One example of the fusion dishes made popular is the sweet and sour teriyaki chicken, which mixes Japan’s sweet teriyaki soy sauce dipping with China’s famous sweet and sour sauce.

Of course, China won’t allow themselves to be beaten by Japan so they came up with their own specialty sauce, which literally tastes sweet and at the same time, sour. The amount of vinegar and sugar mixed into the sauce is the determinant of how sour or how sweet the sauce would be. Now, you will mostly hear about sweet and sour chicken, pork or fish in Chinese restaurants and see them being served with hot, steaming rice!

Moving on, this article discusses how easy it is to make this fusion dish called the Sweet and Sour Teriyaki Chicken, which sauce pretty much serves as a marinade and dipping at the same time.

For this recipe, you will need the following ingredients and materials.

  • A chopping board
  • A sharp knife
  • A refrigerator
  • A frying pan or wok
  • Cooking oil
  • 2 to 3 pounds of chicken
  • ½ a cup of rice or cider vinegar
  • 8 tablespoons of brown sugar
  • 2 tablespoons of tomato ketchup
  • 2 teaspoons of soy sauce

Now for the fun part, the cooking. Follow these simples steps that will pave way to a new addition to your weekly menu.

  • Prepare your ingredients. Clean what has to be cleaned (meat, chopping board, knife, pot, etc.) and make sure that all your ingredients are complete and at hand before you start going through the preparations and process of cooking. That way, you can make this meal uninterrupted.
  • Debone and cut your chicken. Regardless of which part you choose to marinade, make sure that it has been washed properly and all clotted blood has been taken out. Then slice the chicken into cubes or strips and place them in a bowl where you will make your marinade.
  • Pour in your vinegar. Once you have all your chicken pieces chopped up in a bowl, blend it with your vinegar, then add the rest of your ingredients: the sugar, ketchup and soy sauce.
  • Get your hands dirty and mix. Making sure that your hands are clean and sanitized, stir all your ingredients in the bowl together till your sugar has been diluted in the liquid. If you don’t want to get your hands stinky and messy, you can transfer everything into large Ziploc bag and toss everything inside by moving the bag repeatedly around your hands.
  • Refrigerate. Remember this tip, the longer you let your marinade settle in your meat, the tastier the dish. Though 4 to 5 hours will do, you can actually store it longer.
  • Drizzle oil in a frying pan and let your marinated chicken pieces cook over medium heat. Just keep stirring till your chicken slices are white at the center. This is how you can tell if your meat is cooked already.
  • Serve.

With the marinated chicken ready to be cooked inside your refrigerator, you have a great meal that is waiting to be served within minutes only. Yummy!


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