Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Teriyaki
This is a simple and straightforward recipe for chicken teriyaki using fresh cut chicken with bones.
Instructions
- Combine sake, mirin, soy sauce, and brown sugar in a bowl or freezer bag then mix well.
- Add the chicken and marinade for at least 1 hour.
- Grill the chicken until both sides are cooked. Since the chicken is marinated with sugar, try to use low heat if possible to cook the meat without easily burning the skin. Set aside.
- Heat a small saucepan and pour-in the remaining marinade. Add proportional amounts of soy sauce and sugar plus a little water if necessary. Let boil.
- Simmer until the sauce thickens. Turn-off heat.
- Place the chicken in a serving plate then top with Teriyaki Sauce. Garnish with sesame seeds, if desired.
- Serve hot with steamed rice
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Pro Tips & Troubleshooting
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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