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Korean Teriyaki Chicken

Easy Korean style teriyaki chicken recipe.

Korean Teriyaki Chicken | MyKoreanKitchen.com

I got the idea for this meal – teriyaky chicken (데리야끼 치킨) at my mother in law’s dinner. I just guessed what I am supposed to use.

It is a bit sweet, but tender. My husband really liked it a lot. It is not quite Japanese style, so I suppose I will call this a Japanese fusion meal.

Ingredients for Teriyaki Chicken (Serves  2 to 3)

Main

  • 400 g / 14 ounces chicken breasts or thigh fillets (thigh is my prefernece)

Korean Teriyaki Sauce (Mix these in a bowl)

  • 1 Tbsp rice wine
  • 2 Tbsp sugar
  • 2 Tbsp soy sauce
  • A few sprinkle of ground black pepper
  • (Optional) 1 Tbsp Korean plum extract (while optional, the food tastes a lot nicer with this.)

How to Make Korean Teriyaki Chicken 

 

chicken marinating

  1. Rinse the chicken with cold water. Cut the chicken into small pieces and put them into a bowl. Marinate the chicken in marinade for at least 30 minutes.
  2. Pan fry the chicken (in a little cooking oil). Turn the chicken pieces as needed until both sides are cooked.
  3. Serve. (I served mine with steamed vegetables and green salads.)

Korean Teriyaki Chicken

Easy Korean style teriyaki chicken recipe.
4.5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Korean Fusion
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 2
Calories: 295
Author: Sue | My Korean Kitchen

Ingredients

  • 400 g chicken breasts or thigh fillets

KOREAN TERIYAKI SAUCE (MIX THESE IN A BOWL)

Instructions

  • Rinse the chicken with cold water. Cut the chicken into small pieces and put them into a bowl. Marinate the chicken in marinade for at least 30 minutes.
  • Pan fry the chicken (in a little cooking oil). Turn the chicken pieces as needed until both sides are cooked.
  • Serve. (I served mine with steamed vegetables and green salads.)

Nutrition

Calories: 295kcal | Carbohydrates: 13g | Protein: 44g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 1237mg | Potassium: 778mg | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 2.4mg | Calcium: 10mg | Iron: 1.2mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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7 thoughts on “Korean Teriyaki Chicken”

  1. I loved your recipe. I’m just 17 and an international undergraduate student in the UK. I thought I’d get a bit adventurous and try your recipe. I’m not much of a cook but your recipe was easy to follow and it just came out great! 😀

    Thanks a ton. Hope you continue this forte.

  2. Just found this recipe today and decided to give it a try! I made a few chances though to suit what I had in the kitchen… I used canne chicken breast, apple cider instead of the wine, and added 2 tbs. of teriyaki as well… Still so very delicious! Plan on making tomorrow for my boyfriend! 😀

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