Chicken Teriyaki Steak


  • 2 no boneless chicken thigh (200-250 g each)
  • 180 ml Malaysian palm oil
  • 90 ml teriyaki sauce
  • 50 g corn flour

Teriyaki Sauce


  • 80 ml Japanese soya sauce
  • 120 ml mirin
  • 12 g sugar
  • 10 ml dark soya sauce


  1. Add all ingredients together, bring it to boil, off the heat.

Assemble and Cooking

  1. Dredge the chicken with corn flour.
  2. In a non-stick pan, add Malaysian palm oil, then shallow fry the chicken both side until golden brown.
  3. Then pour teriyaki sauce, and coat the chicken with sauce. Serve.