Disclosure: This recipe is proudly sponsored by FairPrice.

STORY BEHIND THE RECIPE

Teriyaki Chicken is a popular menu choice for most people but did you know how easy it is to recreate it at home? Today, I will show you how to make a quick homemade teriyaki sauce with common pantry ingredients! Keep on reading to see some flying chickens!

I previously published a simple recipe for my homemade teriyaki chicken and many have shared with me how surprised they were at how easy it was to make it! Today, as part of the National Day collaboration with FairPrice, I recreated this dish to form the skyline of our iconic Changi Airport. In addition to the chicken, there will be fluffy sushi rice alongside it to make it a complete meal!

Don’t forget to check out our other posts where we created the Dragon Playground with Bubur Cha Cha, the Singapore Flyer with Satay and Singa the Lion with Chicken Karaage!

Before we begin, make a trip down to your favourite FairPrice outlet to pick up the ingredients. Then download and print out our free Changi Airport Template to follow along the decorating process!

INGREDIENTS (serves 4)

Sushi Rice

• 575g Japanese short grain rice
• 575ml water
• ⅛ tsp blue food colouring (or butterfly pea flower extract)
• ¼ tsp yellow food colouring (or turmeric)
• 60ml Japanese rice vinegar
• 2 tbsp sugar
• ½ tsp salt

Teriyaki Chicken

• 575g Japanese short grain rice
• 2 tbsp sugar
• 8 chicken wings
• 3 tbsp light soy sauce
• 200ml water
• 3 tbsp mirin

Garnishing

• 1 small broccoli, cut into flowerets
• ½ sheet of toasted Japanese seaweed
• ¼ Japanese cucumber
• 4 cherry tomatoes
• ½ slice of soft processed cheese
• ½ orange
• 2 tbsp roasted sesame sauce
  

  Teriyaki Chicken Ingredients

TRICK OF THE TRADE

• Ensure that the sugar has properly caramelised before you place the chicken into the pan – once the sugar turns caramel brown, put the chicken wings in immediately. If you continue to cook the sugar, it will quickly turn dark brown/black and will have a burnt taste. If you put the chicken in too early, it won’t give you a nice brown caramel colour.
  

  Put the chicken in when the sugar has caramelized.

HOW TO MAKE TERIYAKI CHICKEN RICE

PREPARE THE RICE

1. Wash and cook the rice according to the following proportions: White rice – 435g of rice, 435ml of water; Pastel blue rice 70g of rice, 70ml of water, blue food colouring; Bright yellow rice – 70g of rice, 70ml of water, yellow food colouring.
   

   Mix the food colouring with water before adding to the rice.

2. Combine the rice vinegar, sugar and salt. Heat until the sugar completely dissolves. Allow to cool.
   

   Combine and heat the ingredients for the vinegar solution.

3. Once the rice is cooked, add in the cooled vinegar solution while stirring the rice with chopsticks.
   

   Stir the rice with chopsticks to not break the grains.

PREPARE THE TERIYAKI CHICKEN

1. In a pan, add the sugar and fry over medium heat for 8 minutes or until it becomes sticky and caramel-coloured. Glide the chicken wings around the pan until evenly coated with caramel. Add in the light soy sauce and water. Cover the pan and let simmer for 15 minutes or until the sauce thickens.

   

   Fry the sugar until it caramelizes.

   

   Glide the chicken around the pan to cover it in caramel.

   
   

   

   Stir constantly.

   

   Flip over once it is nicely browned.

   
   
2. Add mirin and turn the chicken wings over, then continue to cook for 3 minutes or until the sauce becomes sticky.

   

   Simmer until the sauce becomes sticky.

   

   When the sauce becomes sticky, it is ready.

   
   

DECORATING

1. Steam the broccoli until soft.
2. Shape the Japanese rice to form the control tower and clouds. Scoop some rice on a piece of cling film, wrap the rice with cling film and compress it lightly to form a ball. Shape the rice ball based on the Changi Airport Template.
   

   Line the cling film on top of the Changi Airport template.

   

   Use the cling film and your hands to shape the rice balls according to the template.

   

   
   
3. Create ‘aeroplanes’ out of the chicken wings. Separate the drumlets, mid wings and wing tips. Use the mid wing as the body of the aeroplane and the wing tips as the aeroplane wings. Use a toothpick to prop up the wing in the foreground. Cut out small cheese pieces for windows.
4. Cut the Japanese seaweed according to the template to add details to the control tower.
5. Plate the ingredients to form the Changi Airport scene.

   

   Cut the cherry tomato into half and lightly slice down to make it open up.

   

   Use the orange peel to form sun rays and birds.

   
   

   

   Make incisions in the cheese to mimic flower petals.

   

   Arrange everything on a large plate.

   
   

   

COOKING TIPS

Preparing the rice

1. Wash the rice 3-4 times to give it a better texture.
2. It is best to use chopsticks to avoid breaking up the rice grains while stirring!
3. Stir the rice in front of a fan to facilitate rapid cooling. This will help give the rice a glossy finish.

DECORATING TIPS

1. Shaping the rice with cling film will hold it together and prevent it from sticking.
2. Use a plastic spatula for cleaner edges while shaping the rice.

   

   

   
   
3. Leave the rice wrapped in cling film whilst preparing other ingredients to prevent it from drying out.
4. Use a pair of tweezers to be more precise when decorating.

   

   

   
   
5. Use a straw to make circle cut-outs of the cheese.

DIETARY MODIFICATIONS

• Egg-Free: No modifications needed.
• Fish-Free: No modifications needed.
• Gluten-Free: No modifications needed.
• Nut-Free: No modifications needed.
• Shellfish-Free: No modifications needed.

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Teriyaki Chicken Rice

Course: Main Course

Cuisine: Chinese, Japanese

Keyword: teriyaki chicken rice

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 903kcal

Author: Bee Leng

Teriyaki Chicken is a popular menu choice for most people but did you know how easy it is to recreate it at home? Today, I will show you how to make a quick homemade teriyaki sauce with common pantry ingredients! Keep on reading to see some flying chickens!

Print Recipe

Ingredients

Sushi Rice

• 575g Japanese Short Grain Rice
• 575 ml Water
• ⅛ tsp Blue Food Colouring or butterfly pea flower extract
• ⅛ tsp Yellow Food Colouring or turmeric
• 60 ml Japanese Rice Vinegar
• 2 tbsp Sugar
• ½ tsp Salt

Teriyaki Chicken

• 2 tbsp Sugar
• 8 Chicken Wings
• 3 tbsp Light Soy Sauce
• 200 ml Water
• 3 tbsp Mirin

Garnishing

• 1 small Broccoli cut into flowerets
• ½ sheet Japanese Toasted Seaweed
• ¼ Japanese cucumber
• 4 Cherry Tomato
• ½ slice Soft Processed Cheese
• ½ Orange
• 2 tbsp Roasted Sesame Sauce

Video

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Notes

COOKING TIPS

Preparing the rice

1. Wash the rice 3-4 times to give it a better texture.
2. It is best to use chopsticks to avoid breaking up the rice grains while stirring!
3. Stir the rice in front of a fan to facilitate rapid cooling. This will help give the rice a glossy finish.

DECORATING TIPS

1. Shaping the rice with cling film will hold it together and prevent it from sticking.
2. Use a plastic spatula for cleaner edges while shaping the rice.
3. Leave the rice wrapped in cling film whilst preparing other ingredients to prevent it from drying out.
4. Use a pair of tweezers to be more precise when decorating.
5. Use a straw to make circle cut-outs of the cheese.

Nutrition

Calories: 903kcal | Carbohydrates: 145g | Protein: 33g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1307mg | Potassium: 647mg | Fiber: 7g | Sugar: 19g | Vitamin A: 773IU | Vitamin C: 82mg | Calcium: 115mg | Iron: 4mg