Chicken Teriyaki Panggang/Bakar (Baked/Grilled Chicken Teriyaki)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan
Saus Teriyaki:

• 155 ml Mirin, 1 sm Jahe parut, 4½ st Cuka beras
• 65 gr Gula, 1 st Minyak wijen, 235 ml Saus soya
• 7 Bawang putih-haluskan, ½ st Lada hitam bubuk
• ¼ st Cabai bubuk

Salad:

• 150 gr Kol-serut, 1 Tomat-iris, 2 sm Thousand Island

Ayam:

• 3 belahan Fillet dada Ayam-belah 2, 3 st Minyak wijen
• 120 ml Lemon juice+1 sm Air nipis-campur, 1 st Garam
• 3 st Jahe parut, 2 st Wijen-sangrai
• 1 st Cabai bubuk (opsional)

Acar:

• 100 gr Wortel & 100 gr Lobak-serut, 1½ st Garam
• 3 st Gula, 2 st Cuka

Cara membuat

• Saus Teriyaki: Didihkan mirin dng api panas, kclkan api ke pns sedang, aduk 10 mnt. Tuang soya sauce, cuka, minyak wijen & gula. Mskkan bawang pth, cabai bubuk & lada. Aduk lagi 5 menit. Simpan di wadah tertutup rapat dlm kulkas. (Kalau tdk punya mirin dpt diganti dng sake & gula dng perbadingan 3:1).
• Kerat ayam secara diagonal. Campur ayam, 350 ml saus teriyaki, juice, bawang putih, garam, jahe, cabai bbk & minyak wijen di wadah, aduk2 agar campuran merata terkena di ayam. Tutup & simpan di kulkas 4-5 jam, balik2an posisi ayam sesering mungkin. Kemudian ayam dapat dipanggang/dibakar (sesuai selera)
• Bakar: Panaskan alat bakaran, ulas sisi permukaan utk membakar dng sedikit minyak. Keluarkan ayam dari kantung, bakar 6-8 mnt (sampai matang).
• Panggang: Panaskan oven 220° C. Letakkan ayam di wadah yg sdh diolesi sedikit minyak. Ulas seluruh permukaan ayam dng saus. Panggang 20 mnt, balikkan & panggang lg 15-20 mnt. Saat memanggang ulasi ayam dng saus tiap 10 mnt.
• Tuang sisa saus di pan, masak dng api kecil sampai kental. Tuang saus diatas ayam, tabur wijen
• Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients

Teriyaki Sauce Mixture:

• 155 ml Mirin, 235 ml Soy sauce, ½ tsp ground Black pepper
• 1 tsp Sesame oil, ¼ tsp Chili powder, 7 Garlic cloves-grind
• 4½ tsp Rice vinegar, 1 tbsp grated Ginger, 65 gr Sugar

Salad:

• 150 gr Cabbage-shredded, 1 Tomato-sliced
• 2 tbsp Thousand Island

Chicken:

• 3 Chicken breast halves-halved, 3 tsp grated Ginger
• 1 tsp Salt, 2 tsp Sesame seed-roasted, 3 tsp Sesame oil
• 120 ml Orange juice+1 tbsp Lime juice-mix
• 1 tsp Chili powder (optional)

Pickle:

• 100 gr Radishes & 100 gr Carrot-shredded, 1½ tsp Salt
• 3 tsp Sugar, 2 tsp Vinegar

Directions

• Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, let it simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 min. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
• Make shallow diagonal slashes in the chicken breast thickest part. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container or plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
• Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 min each side (until juices run clear when chicken is pierced with a fork).
• Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 min. Turn pieces over & bake 15-20 min longer (until no longer pink & juices run clear). Brush with sauce every 10 min during cooking.
• Pour the remaining sauce into the pan. Simmer on low heat until the sauce thicken. Pour the sauce over the teriyaki chicken, sprinkle it with Sesame seed.
• Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.