Indo-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and minimal ingredients, the Indo-style Teriyaki Chicken incorporates additional spices and flavors commonly found in Indonesian cuisine. This adaptation adds a unique twist to the traditional teriyaki, infusing it with the aromatic spices and herbs that Indo cuisine is renowned for. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder (optional for heat) 1/4 teaspoon chili powder (optional for heat)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 15g)
• Protein: 30g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, kecap manis, honey, oyster sauce, grated ginger, minced garlic, ground coriander, ground cumin, turmeric powder, and chili powder (if desired).
2. 2.
   Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat vegetable oil in a pan over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Cook the chicken in the pan until browned and cooked through, approximately 5-7 minutes per side.
5. 5.
   Pour the reserved marinade into the pan and simmer for 2-3 minutes, or until the sauce thickens and coats the chicken.
6. 6.
   Remove from heat and garnish with chopped spring onions and sesame seeds.
7. 7.
   Serve the Indo-style Teriyaki Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless chicken breasts instead of thighs. However, thighs tend to be more tender and flavorful.
• Kecap manis — If you can't find kecap manis, you can substitute it with a mixture of equal parts soy sauce and brown sugar.

Tips & Tricks

• For a spicier version, add extra chili powder or chopped red chilies to the marinade.
• To achieve a glossy finish, brush the chicken with the marinade while cooking.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce during the simmering process.
• For added freshness, squeeze some lime juice over the cooked chicken before serving.
• Customize your dish by adding vegetables like bell peppers, onions, or broccoli to the stir-fry.

Serving advice

Serve the Indo-style Teriyaki Chicken with steamed rice or noodles for a complete meal. Add a side of fresh cucumber slices or a refreshing salad to balance the flavors.

Presentation advice

Arrange the Indo-style Teriyaki Chicken on a platter, garnished with chopped spring onions and sesame seeds. Drizzle some extra teriyaki sauce over the chicken for an appetizing presentation.