Be it Indian curries or other Asian dishes, I am a huge fan of sweet sauces! Butter chicken, Green or Red Thai curry or the legendary Teriyaki chicken, there’s a definite pattern to all my absolute favorites. Speaking of teriyaki chicken, you can imagine the extent of my obsession with this particular dish, from the fact that throughout my teen years and now my adult life, I have almost never opted for another filling in my subway sandwich! I just cannot accept that there can be another stuffing as scrumptious as teriyaki chicken in my beloved footlong….mmmmm!
As is with all the famous recipes, there are many variations of making this dish across the globe. This version is the easiest, quickest and trust me, equally delicious. You can have it with a side of steamed vegetables of your choice, with a salad, inside a sub, a sandwich or simply on its own as a snack or an appetizer for your dinner parties. It’s particularly yummy to have with piping hot, steamed white rice and the combination together makes for a filling and fancy main-course dinner option. On all those crazy mornings when hubby has to rush to office super early and I end up running late, I make this quick version and stuff it inside a sub with some lettuce and tomato slices to quickly pack it for his office lunch.
Give this recipe a go and enjoy!
– 3 tbsp olive oil
– 2 large boneless chicken breasts
– ½ cup of all-purpose flour/ plain flour (Maida)
– ½ cup of soy sauce
– 3 tsp brown sugar or 2 tsp of honey (adjust according to taste)
– ½ tsp of pepper
-Salt to taste
– 1 tsp of sesame seeds
-A dash of sesame oil (optional)
-Cut the chicken breasts into thin strips.
-In a bowl, put your plain flour, salt, and pepper. Mix well.
-Add the chicken and toss well until the chicken is completely coated with the dry flour mixture. Do not add water or any other liquid ingredient! We want a dry flour coating on the chicken pieces, not a wet one!
-Heat the oil in a frying pan, on medium heat. Pick each piece of coated chicken and add to the oil one by one, for frying together. Shallow-fry the batch until the pieces are cooked and golden brown from both sides, turning them in between as needed. Set them aside in a plate lined with a kitchen towel to soak up the excess oil. Discard the left-over dry flour mixture.
-Take the same pan and heat the same oil in which you fried your chicken, on low heat.
-Add in the soy sauce and brown sugar/honey. Stir until it’s well-combined with each other. Simmer for around half a minute. Adjust the salt or sugar quantity according to your preference.
-Throw the chicken pieces in the simmering sauce and toss them for about 3-4 minutes, until the sauce thickens and the chicken is completely coated with it. Remember, the sauce shouldn’t be THIN and slipping off the chicken pieces. If it is thin, just keep the pan on simmer and keep stirring frequently till the sauce thickens up to a good sticky, medium consistency.
-Plate the dish and pour the remaining thick sauce all over the chicken as well. Do not let even one drop of that glorious sauce go to waste!
-Lastly, sprinkle sesame seeds on top and drizzle some sesame oil all over your chicken. Serve hot with white rice or steamed broccoli or salad of your choice or as it is……but immediately! Enjoy!