Easy Teriyaki Chicken Recipe for Families Visiting Bali
Teriyaki chicken is a beloved Japanese dish known for its savory-sweet glaze and tender texture.
This Balinese-inspired version introduces local ingredients like soy sauce and Balinese spices, making it a delightful fusion dish perfect for families exploring Bali.
Quick to prepare and loved by kids, this recipe is a must-try for moms seeking a nutritious and tasty meal.
Table of Contents
What is Teriyaki Chicken?
Teriyaki chicken is a classic Japanese dish featuring tender chicken cooked in a rich glaze made from soy sauce, sugar, and mirin. It’s known for its glossy finish and balance of savory and sweet flavors.
This recipe adapts the traditional teriyaki chicken to include Balinese ingredients, creating a dish that’s both familiar and unique.
Balinese Twist on Classic Teriyaki Chicken
This Balinese-inspired version swaps out traditional mirin for kecap manis, a sweet soy sauce popular in Indonesian cuisine.
The addition of Balinese coconut oil and fresh lime juice gives the dish a tropical flair, while the garnish of fried shallots and coriander elevates the presentation.
Ingredients for Bali-Style Teriyaki Chicken
400g boneless chicken thighs
2 tablespoons Balinese coconut oil
3 tablespoons kecap manis (sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated ginger
1/2 teaspoon grated garlic
1 lime (for garnish)
Garnish: Fried shallots and fresh coriander
Allergen Information: Contains soy. Substitute soy sauce with tamari for a gluten-free option.
Step-by-Step Guide to Cooking Teriyaki Chicken
Prepare the Chicken:
Pat the chicken thighs dry with a paper towel. If desired, cut them into bite-sized pieces for faster cooking and easier serving.
Removing excess moisture ensures better browning.
Marinate the Chicken:
In a medium bowl, combine kecap manis, soy sauce, honey, grated ginger, and grated garlic.
Add the chicken to the marinade, ensuring each piece is well coated. Cover and let marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
Heat the Skillet:
Heat Balinese coconut oil in a large skillet over medium heat.
When the oil is shimmering, carefully add the chicken pieces, placing them skin-side down if left whole.
Avoid overcrowding the skillet to achieve an even sear.
Sear the Chicken:
Cook the chicken for 4-5 minutes on one side until golden brown. Flip and cook for another 3-4 minutes on the other side.
If the chicken releases liquid during cooking, increase the heat slightly to evaporate it and concentrate the flavors.
Add the Sauce:
Pour the remaining marinade into the skillet and lower the heat to medium-low. Stir gently to coat the chicken evenly.
Allow the sauce to simmer for 5-7 minutes, stirring occasionally to prevent sticking and ensuring the chicken is fully cooked.
Check for Doneness:
Use a meat thermometer to ensure the chicken has reached an internal temperature of 75°C (165°F). The sauce should have thickened into a glossy glaze by this point.
Finish with Lime:
Squeeze fresh lime juice over the chicken before serving to balance the sweetness of the sauce with a hint of acidity.
Serve:
Transfer the teriyaki chicken to a serving platter.
Drizzle any remaining sauce over the chicken and garnish with fried shallots and fresh coriander. Pair with steamed rice and vegetables for a complete meal.
Tips for Bali-Style Presentation and Plating
Banana Leaf Base: Line your serving plates or trays with banana leaves for an authentic Balinese presentation. This adds a natural, rustic charm to the dish.
Layered Plating: Arrange the chicken pieces neatly on a bed of steamed rice. Drizzle extra teriyaki glaze over the rice for added flavor and shine.
Tropical Garnishes: Decorate the plate with fresh lime wedges, thinly sliced red chilies, and a sprinkle of toasted sesame seeds. These elements enhance both the visual appeal and the flavor profile.
Traditional Sides: Serve the teriyaki chicken with Balinese-style accompaniments like sambal matah, grilled vegetables, or pickled cucumber for a fusion dining experience.
Family-Style Serving: Present the dish on a woven bamboo tray or in a large clay bowl. Include small bowls of extra sauce and sambal for diners to customize their meal.
Use Edible Flowers: Add edible flowers such as frangipani or marigold for a vibrant and tropical touch that captures the essence of Bali.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Servings: 4 (Kid-sized portions)
Calories Per Serving: 250 kcal
Nutrition Facts (Per Serving):
Calories
250 kcal
Fat
12g (5g saturated fat)
Cholesterol
90mg
Sodium
400mg
Carbohydrates
18g (8g sugars, 1g fiber)
Protein
20g
Estimated Cost in Bali: IDR 60,000 – 80,000 (for 4 servings)
FAQs about Making Teriyaki Chicken in Bali
Q1: Can I use kecap manis instead of honey in the marinade?
A: Yes, kecap manis can replace honey entirely, adding a richer, caramelized sweetness to the dish.
Q2: Where can I find fresh coriander in Bali?
A: Fresh coriander is available at most local markets and grocery stores across Bali. Look for bunches with bright green leaves for the best flavor.
Q3: What is a good vegetarian alternative to teriyaki chicken?
A: Firm tofu or tempeh works well as a vegetarian substitute. Marinate and cook them the same way as chicken for a delicious plant-based option.
Q4: How can I make the dish more child-friendly?
A: Reduce the amount of soy sauce for a milder flavor and serve with a side of steamed vegetables or mashed potatoes for kids who prefer simpler flavors.