Since my success with Smoky Barbecued Pulled Chicken, I have been dreaming of cooking chicken in a similar way but in another flavor.
Since I am in exam mode, there really is very little time to cook anything complicated for dinner. I have been falling back on easy-to-cook, generally one-pot dishes and today I decided to make pulled chicken.
This time, I made a quick teriyaki-honey version.
We had it for dinner tonight – using the chicken, the LAM and I made quick and easy burgers.
And I tell you, this was super good!
The chicken was moist from the sauce that was thickened and added back into the chicken and the soy and honey with the sake and mirin and the subtle flavors of the garlic and ginger really came together so perfectly. This recipe is a winner!
And it took me 5 minutes to put it together and the slow cooker did most of the work while I was out teaching.
BRILLIANT!
Here are the instructions on how to cook this easy-peasy dish.
Into the bowl of a slow cooker, place the chicken breasts.
In a bowl, whisk together light soy sauce, honey, sake, mirin, mince garlic and ginger and black pepper.
Pour this onto the chicken.
Place a piece of baking paper over the chicken. This prevents too much liquid from evaporating.
Cover and cook the chicken for 2.5-3 hours on LOW.
When chicken is cooked and is soft, transfer the chicken into a bowl. Using 2 forks, shred the chicken.
Sieve the remaining sauce into a saucepan. Bring the sauce to a boil and simmer until it has reduced by about 1/3.
Thicken the sauce with a corn starch slurry by adding the corn starch + water and stirring constantly until the sauce thickens.
Pour this over the chicken.
Toss with a pair of tongs until well-mixed.
There are so many ways you can use this – as a filling for burgers or sandwiches, in pies or turnovers, in salads or soups, in pastas…
We made burgers with the chicken and added lettuce, tomatoes, cheese and a dash of mayonnaise and black pepper.
I can tell you that it was a darn delicious burger.
NOM. NOM. NOM. π
- 3 boneless chicken breasts
- 1/8 cup + 1 tablespoon (45ml) dry sake
- 1/8 cup + 1 tablespoon (45ml) mirin
- 1/4 cup + 1 tablespoon (75ml) light soy sauce
- 3 tablespoons (45ml) honey
- 4 cloves garlic, minced
- 3 tablespoons (about 5cm piece) ginger, minced
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons corn starch mixed with 3 tablespoons water
- In a bowl, whisk together light soy sauce, honey, sake, mirin, mince garlic and ginger and black pepper. Pour this onto the chicken.
- Place a piece of baking paper over the chicken. This prevents too much liquid from evaporating.
- Cover and cook the chicken for 2.5-3 hours on LOW.
- When chicken is cooked and is soft, transfer the chicken into a bowl. Using 2 forks, shred the chicken.
- Sieve the remaining sauce into a saucepan. Bring the sauce to a boil and simmer until it has reduced by about 1/3.
- Thicken the sauce with a corn starch slurry by adding the corn starch + water and stirring constantly until the sauce thickens.
- Pour this over the chicken.
- Toss with a pair of tong until well-mixed.
Tools I love and use in my kitchen:
Tovolo Mini Silicone Tongs – Chili Pepper
Tovolo Stainless Mixing Bowl β Available soon in Tovolo Singapore
U are a GEM! Thank u for sharing! This dish look so delish!
you are superb and wonderful. The dish looks so delish! Love the dish and wanna try to do it soon. Thank you for sharing β€οΈ
Thanks Felicia π
I am drooooooooling over the pic! Thanks for sharing the recipe and the details to look out for – gona try it real soon. Like to ask where do you get the hamburger buns? Looks really good too…
Hi Bell thank you! π I got them from Swiss Bakery (they can also be found at Cold Storage) – their buns are slightly bigger.
Excellent! Is there other alternative besides using slow cooker? Can I leave it cook on the stove with low heat? If yes for how much time?
Hi…I have the same question as LH.
I don’t have a slow cooker….
How can I make this?
Hi you can slow roast in the oven for a longer time. Cover the tray with foil before you cook.
I love all your recipes! Started off with your 40 min bread and moved on to others. Thank you for sharing, I look forward to more π
Thank you for the feedback EY! π
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
You are welcome Simon!
Have you ever tried making it with chicken thighs instead of breasts? And I wonder if I could cheat with store-bought teriyaki sauce?
Thanks
Hi RS, you can use thighs also but they sort of shred a bit differently. Plus, breast tends to be drier and this is a good method to add moistness to the meat which was why I used breast meat for this recipe. But please go ahead and use thighs if you prefer. Yes you can use store bought teriyaki sauce too.
Hi,
From the picture, your honey teriyaki pulled chicken looks yummy n easy to cook.
May I know is the ‘3 boneless chicken breasts’ in your recipe equivalent to 6 halves?
Where can I buy dry sake, is it available in ntuc?
Hi yes that is correct. You can get cooking sake in the biggest supermarkets and Japanese supermarkets.
Hi,
no sake can omit? π I am very tempted to cook it very right now π
yes you can but the taste will be different..