Chicken teriyaki with wasabi slaw

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

You'll need

60 ml (¼ cup) soy sauce 60 ml (¼ cup) sake 50 gm brown sugar 1 tbsp rice wine vinegar 2 small garlic cloves, finely grated 10 gm (about 2cm) ginger, finely grated 1 kg skinless chicken thighs (about 8) Thinly sliced spring onion and lemon wedges, to serve   Wasabi slaw 100 gm crème fraîche 100 gm mayonnaise 1 tbsp wasabi paste 50 ml lemon juice, or to taste 500 gm cabbage (about ¼), shaved on a mandoline 100 gm daikon (about ¼), peeled and cut into julienne on a mandoline 1 telegraph cucumber, peeled and cut into julienne on a mandoline 3 spring onions, julienned 1 cup loosely packed shiso leaves, thinly sliced


  • 01
  • Preheat oven to 200°C. Whisk soy, sake, sugar, vinegar, garlic and ginger in a bowl until sugar dissolves. Add chicken, massage to coat well and marinate for 5 minutes.
  • 02
  • Heat a barbecue or char-grill pan to high heat. Drain chicken from marinade and grill, turning occasionally, until charred (4-5 minutes). Transfer to a baking tray, drizzle with remaining marinade, and roast until juices run clear when pierced with a skewer (8-10 minutes).
  • 03
  • For wasabi slaw, whisk crème fraîche, mayonnaise, wasabi and lemon juice in a bowl and season to taste. Add cabbage, daikon, cucumber, spring onion and shiso and toss to combine. Sprinkle chicken and wasabi slaw with spring onion and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2017

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