★鶏むね肉de塩鶏の焼き鳥風照り焼き★ 
Teriyaki-Style Salted Chicken Breast (Yakitori-Inspired)
Enjoy the taste of yakitori at home without skewers—just use a skillet! Prepping the chicken breast with a salted marinade makes it incredibly tender.
Recipe background:
I usually make this with chicken thighs, but I wondered if I could get chicken breast just as tender by using a salted marinade. It worked great!
Teriyaki-Style Salted Chicken Breast (Yakitori-Inspired)
Enjoy the taste of yakitori at home without skewers—just use a skillet! Prepping the chicken breast with a salted marinade makes it incredibly tender.
Recipe background:
I usually make this with chicken thighs, but I wondered if I could get chicken breast just as tender by using a salted marinade. It worked great!
Cooking Instructions
- 1
Slice the chicken breasts diagonally into bite-sized pieces and place them in a bowl. Add the sake, sugar, and salt, and massage them into the chicken. Cut the green onion into pieces about 1 1/4 inches (3 cm) long.
- 2
This marinade step helps make the chicken breast tender. For more details, see 'How to Make Chicken Breast Tender! Salted Chicken Prep' (ID:18949649).
- 3
In a separate bowl, mix together the ingredients for the yakitori-style teriyaki sauce.
- 4
Heat a skillet and add vegetable oil. Lightly coat the chicken pieces with potato starch, add them to the skillet, and place the green onion pieces beside them. Cover and cook.
- 5
When the chicken starts to change color, flip both the chicken and green onion. Cover again and cook a little longer.
- 6
Remove the lid. If there is excess oil or liquid in the skillet, wipe it away with a paper towel.
- 7
Pour the sauce from step 3 into the skillet. Simmer until the sauce thickens, then turn off the heat.
- 8
◆ Miso Teriyaki Variation
See 'Tender & Rich! Miso Teriyaki Chicken Breast' (ID:18022180).
- 9
◆ More Tender Chicken Breast Recipes
'Tender & Juicy! Salt Karaage with Chicken Breast' (ID:18617127).
- 10
'Satisfying & Filling! Juicy Fried Chicken Breast' (ID:19333912).
- 11
'Highly Rated Sauce! Original Tender Chicken Breast Yurinchi' (ID:17853736).
- 12
Try changing the sauce from step 10 for...
'Surprisingly Tender! Chicken Breast Nanban' (ID:19721076).
- 13
'Tender & Juicy! Salt-Grilled Chicken Breast' (ID:19443172).
- 14
'Tender & Juicy! Chicken Breast with Green Onion Salt Sauce' (ID:20406371).
- 15
'Summer Special: Tender Chicken Breast Simmered with Vinegar' (ID:18659342).
- 16
☆ August 13, 2012
This recipe was featured! Thank you so much to everyone who shared their feedback. - 17
☆ October 17, 2014
Received feedback from 100 people.
Thank you all so much!
Similar Recipes
-
Salted Chicken Breast, Yakitori Teriyaki Style Salted Chicken Breast, Yakitori Teriyaki Style
I always make this with chicken thighs, but I thought if I could make it in the salted chicken style then chicken breasts could also become nice and tender.Since you flour the chicken breasts when you add the sauce it'll develop a creamy thickness.Peppering the meat before applying the flour gives it a more developed taste. Recipe by Hokkori-no
-
Yakitori-Style Teriyaki Chicken Thigh Yakitori-Style Teriyaki Chicken Thigh
I wanted something cheap yet fulfilling for my kids who love yakitori. They ate it all up.Be careful not to over-boil, as this will toughen the meat.After the chicken is cooked and chopped, you may put it back in the sauce. This is good for times when the meat is still not completely cooked through.You can also put garlic in the oil when frying the chicken. For 4 servings. Recipe by Mamaushi -
Sweet & Savory Yakitori and Teriyaki Sauce Sweet & Savory Yakitori and Teriyaki Sauce
My mother taught me this sweet and salty sauce before I was married. Adding and boiling the water mellows out the soy sauce and creates a nicely mild sauce. Of course you can use this sauce for yakitori or teriyaki, but you can also stretch out it's uses to include tempura rice bowls or breaded cutlet rice bowls.Boil until the sauce decreases to half the amount while making sure it doesn't boil over. As it cools, it will thicken so stop the heat just as it starts to thicken up. Keep your eye on it when it starts to reduce, because it will become prone to burning. Recipe by Heartful Kitchen Rei -
Salted Grilled Chicken Yakitori Salted Grilled Chicken Yakitori
I made this when I needed one more quick dish and had some leftover chicken. For 2 servings. Recipe by Kitchen sana -
-
Teriyaki Chicken Breast Teriyaki Chicken Breast
Just an easy recipe I came up with one night.
-
Yakitori-Style Chicken Tenders Yakitori-Style Chicken Tenders
I made this in a hurry as a bento item, but it was delicious so I turned it into a recipe. Just a little bit of miso gives a nice fragrance.I used 6 chicken tenders, but I think you can use anywhere from 4 to 8. Recipe by Raby -
Teriyaki Chicken Teriyaki Chicken
MY TERIYAKI CHICKEN RECIPECrispy chicken skin over tender, juicy meat complemented by a delicate glaze of soy sauce, ginger, onion, and rice wine - that is the magic of teriyaki chicken.Simply delicious. :)
-
Yakitori Shop-style Salt Grilled Chicken Wings! Yakitori Shop-style Salt Grilled Chicken Wings!
I like my chicken wings simply salt grilled the best I wanted to give them more flavor so I marinated them and the results were sublime.I think the the key are kombu tea and sesame oil. It's really delicious.Combine the flavoring ingredients very well at Step 3.Coat the chicken wings properly. Recipe by yukihapi -
Teriyaki Chicken Teriyaki Chicken
Marinate the chicken thighs ahead of time and you can enjoy this tasty teriyaki chicken in no time. Whether you serve it over rice or greens, these air fryer teriyaki chicken thighs make an easy and delicious meal for any day of the week.
-
Teriyaki Chicken Teriyaki Chicken
I came up with this recipe for when I am too lazy to cook.If you dredge the chicken with flour, it'll become crispy. Recipe by kojyu -
Standard Teriyaki Chicken Standard Teriyaki Chicken
This was made using the chicken thighs I had stored in the freezer. If you use sugar you'll have even softer meat, but I make it with just mirin to keep it from getting too sweet.After steaming the chicken with the lid, by cooking it over high heat with the sauce, you get it softened and glazed perfectly. If you're making this for a lunch box, marinade in the sauce the night before (reduce the amount of soy sauce in this case). Recipe by meg115
More Recipes
