![]() ![]() Since deep-frying is something I try to avoid in my home kitchen, I decided to try out some other methods – pan frying, air-frying, and oven frying. I don’t know the restaurant’s secret, but it tastes to me like the chicken is fried. One of the best things about the Chinese Yoshinoya teriyaki chicken is the super crispy skin. But you’ll be surprised at how delicious it is when you cook it. So you can see, this dish has stripped away so many of the Japnese elements. This version uses a lot more aromatics such as ginger, garlic, and green onion to add fragrance to the sauce.It creates a tangier rich flavor and makes the dish less sweet. This version uses dry sherry + brown sugar instead of the Japanese sake + mirin + sugar.The original recipe simmers the sauce until it reduces to a concentrated liquid. This version uses cornstarch to create a slightly thicker gravy-like sauce.For the original teriyaki chicken, the chicken is grilled in the pan together with the sauce. The chicken is fried until crispy then served with the sauce.It is the localized Chinese version that I love and have been eating for years. The recipe I’m about to share has nothing authentic about it. If you’re curious about the authentic way to cook the dish, I highly recommend reading her recipe. It’s like one of those localized dishes that became so famous overseas that people think it’s actually from the original culture, like how orange chicken is attributed to China in the US.Īccording to my friend Nami at Just One Cookbook, teriyaki refers to a specific cooking method in Japan. You can imagine how disappointed I was when I got to Japan and found out that Yoshinoya doesn’t actually serve this dish there! It’s addictive to the point that I was ordering it as takeout a couple times a week. The Yoshinoya teriyaki chicken is cooked to perfection, with super tender and juicy meat and crispy skin. ![]() The chicken-beef combo contains Japanese braised beef and crispy chicken thigh meat in teriyaki sauce served on steamed rice with a side of mixed steamed veggies. (These items are on the localized menus in China and you’re missing out if you’ve never tried them). The chicken-beef combo bowl from Yoshinoya is on my top three list of fast foods, along with the spicy fried wings from KYC and the fried chicken sandwich from McDonald’s. It took me years to appreciate the raw fish of Japanese cuisine, but I was hooked on Yoshinoya the first time I tried it. Yoshinoya quickly gained popularity when it opened in China back in the late ’90s, when the food scene in Beijing was far from the excitement of nowadays. If you’re not familiar with Yoshinoya, it’s a very famous chain in Japan, and is as common there as McDonald’s is in the US. My first encounter with teriyaki chicken was at a branch of the Japanese chain Yoshinoya in Beijing. įast food is not the most accurate way to reflect one’s food culture, but it might be the most efficient way to spread it overseas. This recipe mimics the Teriyaki chicken bowl served in Yoshinoya’s overseas restaurants with a Chinese twist. It’s served with an aromatic and rich teriyaki sauce that is not too sweet. My Yoshinoya copycat teriyaki chicken yields juicy tender chicken thighs with crispy skin.
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