Teriyaki Chicken

German Wines and Asian Cuisine

JAPAN Teriyaki Chicken

Wine Recommendation: Spätburgunder, Dornfelder, Off-dry Riesling, Riesling Kabinett or Scheurebe.



Chicken thighs 2 (600g)

Teriyaki sauce:
Soy sauce 1.5 tbsp
German white wine 2 tbsp
Honey 1.5 tbsp

Cooking oil 1 tsp

Vegetable as a side dish

A handful of Mitsuba


1. Remove excess fat from chicken thighs. For thick parts, make an incision with a kitchen knife and lightly spread to adjust the thickness. Mix the honey, soy sauce and water together for the sauce.

2. Add cooking oil to a frying pan and add the chicken thighs with the skin side down. Heat on medium heat. Fry for about 3 minutes, until excess fat begins to melt. When the meat is cooked, turn it over and fry for another 2 or 3 minutes.

3. Remove the excess fat from the pan with a paper towel, then add the Teriyaki mixture and grill with a glaze of sauce.

4. Remove the chicken from the pan, leave it for 4 or 5 minutes to allow the sauce to reduce, then cut the chicken into bite sized pieces.

5. Serve with your favourite vegetables and cover with the remaining sauce.