Recipe: Oven-Baked Japanese Chicken Teriyaki

I was flipping through my Japanese Bible cookbook, and saw a recipe for chicken teriyaki. I instantly thought that my kids would like this for dinner. I purchased some chicken maryland (drumsticks for the kids, as usual and thighs for the adults) and instead of cooking it in a frying pan, I adapted the recipe and cooked the chicken in the oven. I do love roasting them in the oven as it is less messy and we also get that nice crispy skin.

Oven-baked chicken teriyaki

The chicken is first cooked for 15 minutes, then the teriyaki sauce is poured over and cooked for a further 15 minutes. By then, the sauce would have thickened up nicely and coats the chicken nicely. Do serve some of the sauce with the chicken - it's really nice! The kids as well as Hubby most definitely enjoyed it :)

A simple meal of chicken teriyaki with rice and a side dish of vegetables :)

Oven-baked chicken teriyaki
Recipe by Baby Sumo, adapted from Japanese Bible
Preparation time: 2 minutes
Cooking time: 30 minutes
Serves 6

Ingredients
6 chicken maryland, separated to thigh and drumsticks
1 tbsp canola oil
1/2 tsp salt

For the teriyaki sauce
1/2 cup cooking sake (Japanese rice wine)
1/2 cup mirin (sweet cooking wine)
1/2 cup Japanese soy sauce
1 tbsp caster sugar



1. Preheat oven to 190°C (roast mode).

2. Place chicken (skin side up) in a single layer in a baking tray. Make a few shallow scores on the chicken skin. Brush oil on the skin and then season with the salt. This will help crisp up the skin.

3. Place tray in oven and cook for 15 minutes. In the meantime, place all ingredients for teriyaki sauce in a bowl and mix well until the sugar has dissolved. Set aside.

4. Remove chicken from oven and pour over the teriyaki sauce. You can flip the chicken pieces over a few times using tongs or chopsticks to ensure that it is evenly coated with the sauce.

5. Put back in oven and cook for a further 15 minutes. To test if the chicken has cooked, pierce the thickest part with a skewer and the juices should run clear. By now, the skin should be a nice dark brown and the sauce would have thickened up.

6. Serve with rice and vegetables, and some of the teriyaki sauce for dipping.

I am submitting this to Cook-Your-Books #10 hosted by Joyce of Kitchen Flavours .


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*This recipe was featured on Asian Food Channel's FB page on 6 March 2014.