I use a frying pan to cook Teriyaki Chicken, but baking the chicken in the oven is a very convenient way because it frees me to cook other dishes. When you serve, drizzle plenty of Japanese mayonnaise which does a magic to this Teriyaki Chicken.


4 Servings


Chicken Thigh Fillets 600 to 800g
Juice from grated Ginger 1 to 2 tablespoons
Mirin 2 tablespoons
Sugar 2 tablespoons
Soy Sauce 4 tablespoons
Japanese Mayonnaise
Spring Onions

  1. Sprinkle some Salt over Chicken Thigh Fillets.
  2. Combine the Juice from grated Ginger, Mirin, Sugar and Soy Sauce to make marinade.
  3. Add Chicken to the marinade and marinate for at least half an hour.
  4. Preheat oven 220 to 230 ºC. Place chicken on an oven baking tray. Sprinkle or spray some oil over.
  5. Bake for 15 to 20 minutes or until the chicken is golden brown. Cut chicken into bite sizes and serve with sprinkled chopped Spring Onions and Japanese Mayonnaise.