Chicken Teriyaki Panggang/Bakar (Baked/Grilled Chicken Teriyaki)
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
Saus Teriyaki:
155 ml Mirin, 1 sm Jahe parut, 4½ st Cuka beras
65 gr Gula, 1 st Minyak wijen, 235 ml Saus soya
7 Bawang putih-haluskan, ½ st Lada hitam bubuk
¼ st Cabai bubuk
Salad:
150 gr Kol-serut, 1 Tomat-iris, 2 sm Thousand Island
Ayam:
3 belahan Fillet dada Ayam-belah 2, 3 st Minyak wijen
120 ml Lemon juice+1 sm Air nipis-campur, 1 st Garam
3 st Jahe parut, 2 st Wijen-sangrai
1 st Cabai bubuk (opsional)
Acar:
100 gr Wortel & 100 gr Lobak-serut, 1½ st Garam
3 st Gula, 2 st Cuka
Cara membuat
Saus Teriyaki: Didihkan mirin dng api panas, kclkan api ke pns sedang, aduk 10 mnt. Tuang soya sauce, cuka, minyak wijen & gula. Mskkan bawang pth, cabai bubuk & lada. Aduk lagi 5 menit. Simpan di wadah tertutup rapat dlm kulkas. (Kalau tdk punya mirin dpt diganti dng sake & gula dng perbadingan 3:1).
Kerat ayam secara diagonal. Campur ayam, 350 ml saus teriyaki, juice, bawang putih, garam, jahe, cabai bbk & minyak wijen di wadah, aduk2 agar campuran merata terkena di ayam. Tutup & simpan di kulkas 4-5 jam, balik2an posisi ayam sesering mungkin. Kemudian ayam dapat dipanggang/dibakar (sesuai selera)
Bakar: Panaskan alat bakaran, ulas sisi permukaan utk membakar dng sedikit minyak. Keluarkan ayam dari kantung, bakar 6-8 mnt (sampai matang).
Panggang: Panaskan oven 220° C. Letakkan ayam di wadah yg sdh diolesi sedikit minyak. Ulas seluruh permukaan ayam dng saus. Panggang 20 mnt, balikkan & panggang lg 15-20 mnt. Saat memanggang ulasi ayam dng saus tiap 10 mnt.
Tuang sisa saus di pan, masak dng api kecil sampai kental. Tuang saus diatas ayam, tabur wijen
Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.
Ingredients
Teriyaki Sauce Mixture:
155 ml Mirin, 235 ml Soy sauce, ½ tsp ground Black pepper
1 tsp Sesame oil, ¼ tsp Chili powder, 7 Garlic cloves-grind
4½ tsp Rice vinegar, 1 tbsp grated Ginger, 65 gr Sugar
Salad:
150 gr Cabbage-shredded, 1 Tomato-sliced
2 tbsp Thousand Island
Chicken:
3 Chicken breast halves-halved, 3 tsp grated Ginger
1 tsp Salt, 2 tsp Sesame seed-roasted, 3 tsp Sesame oil
120 ml Orange juice+1 tbsp Lime juice-mix
1 tsp Chili powder (optional)
Pickle:
100 gr Radishes & 100 gr Carrot-shredded, 1½ tsp Salt
3 tsp Sugar, 2 tsp Vinegar
Directions
Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, let it simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 min. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
Make shallow diagonal slashes in the chicken breast thickest part. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container or plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 min each side (until juices run clear when chicken is pierced with a fork).
Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 min. Turn pieces over & bake 15-20 min longer (until no longer pink & juices run clear). Brush with sauce every 10 min during cooking.
Pour the remaining sauce into the pan. Simmer on low heat until the sauce thicken. Pour the sauce over the teriyaki chicken, sprinkle it with Sesame seed.
Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.
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