No, not teriyaki chicken. This combines Portuguese peri-peri with Japanese teriyaki for a fusion that makes a surprising amount of sense.
- 4 chicken thigh fillets, cut into 5 cm pieces
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
Fresh peri-peri sauce
- 1 red onion, roughly chopped
- 5 garlic cloves, peeled
- 4 long red chillies (or bird's eye chillies), stems and seeds removed
- 1 red capsicum, seeds removed and roughly chopped
- 1 tomato, roughly chopped
- 2 tbsp olive oil
- 1 lemon, juice and rind
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 dried bay leaf
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Japanese mayonnaise and baby cucumbers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 15 minutes
- For the peri-peri sauce, preheat the oven to 220˚C.
- Place the onion, garlic, chilli, capsicum and tomato on a lined baking tray and bake for 20 minutes. Allow to cool slightly. Transfer to a blender with the remaining sauce ingredients and blend until very smooth.
- Place the chicken in a bowl, add the cornflour and toss to combine well.
- Heat a large frying pan over high heat and add the oil. Fry the chicken until just browned on both sides. Add the soy sauce, sake, mirin, sugar and 60 ml (¼ cup) of the peri-peri sauce. Toss until the chicken has cooked through and the sauce has reduced and thickened and coats the chicken.
- Serve with Japanese mayonnaise and halved baby cucumbers. The remaining peri peri sauce will keep refrigerated for up to 2 weeks.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.