Easy Teriyaki Chicken Recipe for Families Visiting Bali
Looking for a delicious and easy meal to prepare while visiting Bali with your kids?
This Teriyaki Chicken recipe blends classic Japanese flavors with a Balinese twist, using local ingredients for an unforgettable dish.
It’s perfect for a quick family meal and pairs beautifully with steamed rice or tropical sides.
Table of Contents
What is Teriyaki Chicken?
Teriyaki Chicken is a popular Japanese dish made by pan-frying chicken in a sweet and savory soy-based glaze.
In this Balinese-inspired version, we use local ingredients like kecap manis and coconut oil to enhance the flavors, making it a unique and kid-friendly meal perfect for your Bali stay.
Balinese Inspiration for Teriyaki Chicken
Bali’s vibrant culinary culture inspired this twist on the classic Teriyaki Chicken.
The addition of local kecap manis (sweet soy sauce) and coconut oil adds depth and tropical notes, while a touch of lime juice provides a refreshing balance to the sweet glaze.
Ingredients for 4 Kids
For the Teriyaki Chicken:
4 boneless chicken thighs (or breasts, if preferred)
3 tablespoons soy sauce
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon honey or brown sugar
1 tablespoon coconut oil
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon lime juice
Optional garnish: sesame seeds and chopped green onions
Step-by-Step Guide to Cooking Teriyaki Chicken
Prepare the Ingredients:
Begin by rinsing 4 boneless chicken thighs under cold water. Pat them dry with paper towels. If using chicken breasts, slice them into evenly sized fillets for quicker cooking.
Make the Teriyaki Sauce:
In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons kecap manis (sweet soy sauce), 1 tablespoon honey or brown sugar, 1 teaspoon grated ginger, and 1 minced garlic clove. Stir well until the ingredients are fully mixed.
Marinate the Chicken:
Place the chicken thighs in a shallow dish and pour half of the prepared Teriyaki sauce over them. Massage the sauce into the chicken to ensure even coating. Cover the dish with cling wrap and let it marinate in the refrigerator for 30 minutes to 2 hours.
Preheat the Pan:
Heat 1 tablespoon of coconut oil in a non-stick skillet or wok over medium heat. Ensure the oil is hot but not smoking to prevent sticking.
Cook the Chicken:
Remove the chicken from the marinade and place it in the skillet. Cook for 4–5 minutes on each side, or until the chicken is golden brown and fully cooked. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Add the Remaining Sauce:
Pour the remaining Teriyaki sauce into the skillet. Let it simmer for 2–3 minutes, spooning the sauce over the chicken to create a glossy glaze.
Plate the Chicken:
Transfer the chicken to a serving plate. Slice it into bite-sized pieces if serving for kids. Drizzle any leftover sauce from the pan over the top.
Serve:
Pair the chicken with steamed jasmine rice, Balinese yellow rice, or fresh vegetables. Garnish with sesame seeds and chopped green onions for a finishing touch.
Tips for Perfect Bali-Style Teriyaki Chicken
Balinese Presentation: For an authentic Bali-style presentation, place the chicken on banana leaves or a woven bamboo platter. Serve with a side of sambal matah (Balinese raw chili relish) for a burst of flavor.
Tropical Garnishes: Add slices of lime or a sprinkle of toasted coconut to highlight Balinese flavors. Edible flowers like marigold or frangipani can add a vibrant aesthetic touch.
Balancing Sweetness and Saltiness: Use Balinese palm sugar instead of honey for a deeper, caramel-like sweetness. Adjust the amount of kecap manis to suit your taste preferences.
Ensuring Juicy Chicken: Avoid overcooking the chicken by using medium heat and flipping only once. Cover the skillet briefly during cooking to retain moisture.
Make It Spicier: Add 1 teaspoon of sambal oelek or finely chopped bird’s eye chilies to the sauce for a spicy kick.
Storage in Bali’s Climate: Store any leftovers in an airtight container in the refrigerator. Consume within 24 hours, reheating in a skillet with a splash of water to maintain the sauce’s consistency.
Nutrition Facts for Teriyaki Chicken Recipe
Calories
200 kcal
Fat
8g (2g saturated fat)
Cholesterol
70mg
Sodium
400mg
Carbohydrates
10g (7g sugars, 1g fiber)
Protein
22g
FAQs About Making Burdock Karaage in Bali
Q1: Can I use fish instead of chicken?
A: Yes, fish like snapper or mahi-mahi works beautifully with this recipe. Adjust the cooking time to 2–3 minutes per side.
Q2: Can I use a different type of oil?
A: While coconut oil adds a tropical flavor, you can substitute it with olive oil or vegetable oil if preferred.
Q3: How can I make the dish more tropical?
A: Add diced pineapple or mango chunks to the Teriyaki sauce for a sweet and tangy twist.
Q4: Where can I find kecap manis in Bali?
A: Kecap manis is widely available at supermarkets like Bintang, Pepito, and Carrefour, as well as local markets.
Q5: What sides pair well with Teriyaki Chicken?
A: Balinese yellow rice (nasi kuning), sautéed green beans, or cucumber salad with a lime dressing are excellent options.
Q6: How do I keep the chicken from sticking to the pan?
A: Ensure the pan is preheated and the oil is hot before adding the chicken. You can also lightly dust the chicken with cornstarch for a crispier texture.
Q7: Can I make this dish ahead of time?
A: Yes, you can marinate the chicken and prepare the sauce a day in advance. Cook the chicken fresh before serving for the best taste.
Q8: Can I freeze the cooked chicken?
A: Yes, freeze the cooked chicken in an airtight container for up to 1 month. Reheat in a skillet with a splash of water or extra sauce.
Q9: Can I make this dish vegetarian?
A: Absolutely! Use firm tofu or tempeh as a substitute. Pan-fry the tofu or tempeh until golden before adding the Teriyaki sauce.