No, not teriyaki chicken. This combines Portuguese peri-peri with Japanese teriyaki for a fusion that makes a surprising amount of sense. 






Skill level

Average: 3.5 (58 votes)


  • 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

To serve 

  • Japanese mayonnaise and baby cucumbers

Cook's notes

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

  1. For the peri-peri sauce, preheat the oven to 220˚C.
  2. 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.
  3. Place the chicken in a bowl, add the cornflour and toss to combine well. 
  4. 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.
  5. 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.