Meal Ideas: What To Serve With Teriyaki Chicken

A perfect teriyaki chicken meal needs balanced side dishes. Let's explore these delicious pairing options.

What do you serve Teriyaki Chicken with?

Teriyaki Chicken is suitable to be served with refreshing and grease - cutting side dishes and staple foods. My personal go - to choices are white rice, stir - fried asparagus or broccoli, and a small bowl of miso soup. The rice can absorb the sauce, the vegetables add a crunchy texture, and the soup balances the overall flavor.

If you want to try something different, you can try cold cucumber salad or shredded carrot salad. The sour taste can neutralize the sweet and salty flavor of the teriyaki. In summer, I also like to add a few slices of chilled pineapple. The sweet and sour taste of the fruit pairs really well with the chicken.

When it comes to staple foods, besides rice, buckwheat noodles are also an excellent choice. After boiling, rinsing the noodles in cold water makes them more chewy. Sprinkle some nori flakes and sesame seeds on top, and drizzle with the remaining teriyaki sauce. It's simple yet satisfying. When having a meal with a group of people, wrapping the chicken in lettuce leaves and adding some pickled ginger slices can be a great way to cut the greasiness.

What Asian sides go with teriyaki chicken?

You can try Korean kimchi: The slightly spicy and fermented sour taste can refresh your taste buds. It's especially good for cutting the greasiness when eaten with chicken.

Japanese cold tofu is also a great choice: After chilling the soft tofu, drizzle it with soy sauce and sprinkle with bonito flakes and scallions. The light taste can balance the rich sauce perfectly. I often make this in summer, and it only takes five minutes.

Thai green papaya salad is also highly recommended: The sweet, sour, and spicy flavors seasoned with lime juice and fish sauce, along with the crunchy peanut crumbs, form an interesting contrast with the teriyaki chicken. If you prefer hot food, steamed chawanmushi is smooth, tender, and delicious. Adding some shiitake mushrooms and shrimp will make it more flavorful.

For staple foods, you can choose garlic fried rice: Stir - fry day - old rice with minced garlic and eggs quickly. The crispy aroma goes surprisingly well with the teriyaki sauce. Finally, serve it with a cup of brown rice tea. The light roasted aroma can perfectly conclude this meal.

Can you serve Western sides with teriyaki chicken?

The sweet - salty sauce of teriyaki chicken can actually be paired with many Western - style side dishes. Here are some recommendations:

Honey - Roasted Root Vegetables:

Cut carrots and sweet potatoes into pieces, drizzle with olive oil, sprinkle with thyme and honey, and roast at 200°C for 25 minutes. The caramelized sweetness will echo the teriyaki sauce, and the coarse fiber can also scrape away the greasiness on the tongue.

Parmesan Mashed Potatoes:

When mashing cooked soft potatoes, mix in warm milk and freshly grated Parmesan cheese. It has an extra savory flavor compared to ordinary mashed potatoes. When plating, make a small indentation in the middle to exactly hold the teriyaki sauce.

Kale Salad:

Tear kale into pieces and rub it with olive oil to make it soft. Add roasted pine nuts, dried cranberries and apple slices. Drizzle with lemon juice and a small amount of Dijon mustard sauce. The combination of bitterness and sweetness can balance the strong sauce particularly well.

Corn with Sour Cream and Dill Sauce:

After cooking sweet corn kernels, mix them with sour cream, add fresh dill chopped and black pepper. The cold and creamy taste can instantly relieve the heaviness of the sauce. It's more fun to eat with a spoon.

Caramelized Onion Mini Burgers:

Cut small buns in half and toast them until crispy. Sandwich teriyaki chicken pieces and caramelized onions inside, and place melted Brie cheese on top. With the palm - sized portion, it won't be wasted if each person takes one at a party.

What traditional Japanese sides go with teriyaki chicken?

For Japanese side dishes to go with teriyaki chicken, the most important thing is that they are fresh and won't overshadow the main star. Here are some classic pairings:

Lightly Pickled Daikon Radish:

Cut the daikon radish into thin half - moon slices and marinate them with salt, rice vinegar, and kelp tea for 20 minutes. It remains crispy and tender while bringing the freshness of the ocean. Taking a bite after having teriyaki chicken can instantly refresh your tongue!

Komatsuna with Sesame Dressing (Komatsuna Goma - ae):

Blanched komatsuna is paired with grated white sesame seeds, along with a little mirin and soy sauce. The slight bitterness and the aroma of sesame seeds are simply the perfect taste regulators.

Chawanmushi:

Beat eggs with bonito stock, add ginkgo nuts and diced chicken, and steam. The smooth and tender texture forms a wonderful contrast with the teriyaki chicken.

Grated Daikon with Umeboshi Paste (Umeboro Oroshi Daikon):

Mix grated radish with umeboshi (pickled plum) pulp and shiso leaves. It's refreshing and invigorating without being too overpowering, making it the most suitable garnish for teriyaki chicken.

And the Agedashi Tofu from Oden. After frying it until golden brown, brush it with teriyaki sauce. The crispy exterior and tender interior make it irresistible.

What sauces complement teriyaki chicken?

Yuzu Pepper Sauce

Squeeze the juice of 1/4 green yuzu, mix it with half a teaspoon of yuzu pepper paste, and stir well with 2 tablespoons of olive oil. The citrusy fragrance can enhance the sweet - salty flavor. It pairs perfectly with the crispy edges of the chicken.

Roasted Sesame Drizzle Sauce

Roast white sesame seeds in a dry pan until fragrant, then crush them. Add mayonnaise, a little white vinegar, and honey to make a flowing consistency. The thick texture is suitable for spreading on the surface of the chicken. Sprinkling some nori flakes will add more layers of flavor.

Umeboshi and Shiso Sauce

Mash pitted pickled umeboshi meat into a paste, and mix it with chopped shiso leaves and light - tasting soy sauce. The combination of sweet and sour with a herbal aroma is especially suitable for brushing on the roasted chicken skin and then baking it for another 1 minute.

Ginger and Garlic Soy Sauce

Heat thin - flavored soy sauce until it is slightly boiling. Immediately turn off the heat and add mashed ginger and garlic. After cooling, add sesame oil. Drizzle it over the chicken while it is still warm to stimulate an aroma similar to that of sukiyaki.

Wasabi Cream Sauce

Stir light cream with freshly grated wasabi root until thick, and squeeze in a little lemon juice. The spiciness is wrapped in the milky flavor. It is suitable for pairing with chicken breast, as it is very effective in alleviating the tough texture.

Can you marinate Teriyaki Chicken too long?

Can't let teriyaki chicken marinate for too long indeed. The soy sauce and sugar in the sauce will inversely affect the texture of the meat.

If chicken breast is marinated for more than 2 hours, it tends to become tough. For chicken drumsticks with skin, the maximum marinating time is 4 hours. Beyond that, the skin will become hard and difficult to fry until crispy.

If you accidentally marinate it for too long, the remedy is to shorten the frying time.

First, use kitchen paper to blot off the excess sauce. Then, slowly fry it over medium - low heat. Finally, brush on fresh teriyaki sauce and reduce the sauce. Adding some rice wine or pineapple juice to the marinade can help slightly alleviate the problem of the meat becoming tough as the acidic substances can play a role.

If you really want to prepare in advance, you can handle it in steps:

First, marinate the chicken with mirin and sake for 1 hour to remove the fishy smell. Then, 20 minutes before cooking, add soy sauce and sugar. This way, the chicken can be flavorful while maintaining its tenderness. Remember that good ingredients don't require excessive marinating. The natural sweetness of fresh chicken is the highlight.