Chicken Teriyaki Pizza is another of the long list of favored pizza flavors and combinations that has endeared itself in our hearts. No oven Chicken Teriyaki Pizza is a combination of pizza loaded with chicken simmered in sweet and savory teriyaki sauce, a mouthful of cheese in each bite, crispy bacon bits, and cilantro for a pop of color.
What is Chicken Teriyaki?
Teriyaki is a Japanese method of cooking in a soy sauce based sauce, with “Teri” meaning gloss or gloss made by simmering in sugar. While “yaki” is a method of grilling. Teriyaki sauce is often a mix of soy sauce, sugar, sake and mirin, thickened with flour, potato starch, or cornstarch. The teriyaki sauce is typically used in Japanese cooking especially for fish and chicken. Though Teriyaki is commonly associated with Japanese cuisine. The practice of cooking fish and meat with this mix of sauce has a long history dating back to a hundred years. This used to be called “Amakarayaki” which meant ‘sweet and salty grilled’, “Yamatoni” or simmered ‘Yamato style’, or “Kannroni” which literaly translate to ‘simmered in sweet nectar’. The teriyaki sauce recipe we commonly use and eat originated in Hawaii when Japanese immigrants mixed local cuisine like sugar or pineapple juice in their marinade. This became popular in the 1960’s United States with the rise of Japanese restaurants. This is so popular that there are a variety of teriyaki sauce all bottled up and sold in groceries, and other Asian markets for convenience, cooked with all kinds of meats like chicken, pork, beef and fish, and even added in other renditions as the teriyaki burger, teriyaki pizza, meatballs, and as a side of dipping sauce.
The method of preparation and what makes Teriyaki sauce different?
While the usual mix of soy sauce, mirin, sake, and sugar with all equal mixes creates the well known sauce or marinade that makes anything delicious, additions like garlic, ginger, and for a spicy take, gochujang, these are added to create variety and is almost always garnished with leeks or spring onions for color and additional flavor. The key ingredients to make this a uniquely Japanese sauce are the mirin and sake. While both of these ingredients are both commonly found in Japanese cooking these have slight differences. Mirin is a rice wine with high sugar content and low alcohol content, with the sugar content made naturally during the fermented process. Sake is seen as an alcoholic drink made by fermenting rice polished to remove the bran, but cooking sake which we’ll be using in this recipe and is used in most cooking recipes is it’s salt content, cooking sake has salt to not only flavor the dish but helps tenderize and remove unwanted smells and flavors.
Why add Chicken Teriyaki in Pizza?
While chicken teriyaki is usually seen as a rice topping that everyone loves. As a pizza topping chicken teriyaki just hits that sweet and savory feel that compliments the cheesy pizza dough, especially the excess sauce that gives it all the more richness. It combines the best of bother worlds and gives the dish a nice change from your usual greasy and cheesy pizzas.
Chicken teriyaki is not only a well-known rice topping, it also works well over pizza. Who knew? Try out this No Oven Chicken Teriyaki Pizza today!
No oven Chicken Teriyaki PizzaCourse: Snacks
A sweet and savory slice of chicken in cheesy bread
- TERIYAKI SAUCE
½ cup water
½ cup soy sauce
1 tablespoon garlic powder
1 tablespoon brown sugar
½ teaspoon sesame oil
2 tablespoons honey
2 cups chicken breast fillet (chucks)
1 tablespoon cornstarch
1/3 – ½ cup bacon (chopped)
1 – 2 cups mozzarella cheese
1 tablespoon olive oil/ cooking oil
2 teaspoons garlic powder
1/2 cup onions (thinly sliced)
Cilantro for topping (optional)
2 Premade 6 or 8 inch Pizza Dough
- Prepare the teriyaki sauce; mix together, water, soy sauce, garlic powder, brown sugar, sesame oil, and honey.
- In a bowl with the chicken chunks, mix this with cornstarch before mixing together with the sauce. Set aside for 30 minutes.
- While waiting, prepare the toppings. Cook the bacon in a nonstick pan till this is crispy. Take this out, with the remaining oil cook the chicken and sauce in the pan. Letting this simmer for 7 to 10 minutes, mixing often.
- Once the chicken is cooked. Take the chicken out, leave the sauce to cook in the pan. This will thicken as it cools.
- To ‘bake’ the dough; prepare a nonstick skillet, grease with oil and sprinkle garlic powder. Place the pizza dough; brush the top with oil and sprinkle again with garlic powder.
- Place this on a medium-low heated stove, cook for 3 to 5 minutes or till the bottom browns. After it browns, flip the dough; top this with the sauce, cheese, bacon, onion, and chicken. Cover and let this cook till the bottom browns.
- After the bottom browns, take this out of the stove. Cool the pizza on a rack.
- Optional: to give this a smokey flavor. Use a torch to grill around the pizza. Making sure that the torch is at least 2 inches away form the pizza.
- Garnish with cilantro and serve!
- For baking, preheat the oven at 350°F or 180°C for 10 to 15 minutes.
- Make sure the raw food like chicken and bacon is cooked before adding to the pizza as the remaining heat will only be able to melt the cheese.
- If the sauce does not thicken. Cook this with another tablespoon of cornstarch.
- If you’d prefer a really quick teriyaki sauce. The Bulldog barbeque sauce or any premade teriyaki sauce can be an easy alternative.
No oven Chicken Teriyaki Pizza (Tagalog)
- ½ tasa water
- ½ tasa soy sauce
- 1 kutsarang bawang powder
- 1 kutsarang kayumanggi na asukal
- ½ kutsaritang sesame oil
- 2 kutsarang honey
- 2 tasa dibdib ng manok na walang buto (tinaga)
- 1 kutsarang cornstarch
- 1/3 – ½ tasa bacon, hiwaiin ng maliit
- 1 – 2 tasa mozzarella cheese
- 1 kutsarang olive oil o cooking oil
- 2 kutsaritang bawang powder
- ½ tasa sibuyas (hinati ng manipis)
- Wansuy pang sahog sa ibabaw
2 – 3 Premade 6 o 8 pulgada Pizza Dough
- Handain ang teriyaki sauce; haluin ang tubig, soy sauce, bawang powder, asukal, sesame oil, at honey.
- Sa isang tasa na may tinadtad na manok, halulan ng cornstarch bago haluan ng sauce. isantabi ng 30 na minuto.
- Habang naghihintay, handain ang mga sahog. Lutuinang bacon ng malutong sa nonstick na kawali. Tangalin ito, gamit ang natitirang mantika lutuin ang manok at pakuloin ng 7 o 10 na minuto, haluin ng paminsan minsan.
- Pagkaluto ng manok. Tangalin ang manok, at iwanin ang sauce at palamigin. Kakapal ang sauce habang lumamig ito.
- Para utuin ang dough, maghanda ng nonstick na kawali, pahidan ng mantika at wisikin ng bawang powder. Ilagay ang pizza dough, pahidan muli ng mantika at wisikan ng bawang powder.
- Ilagay sa kalan na may katamtamang init, lutuin ng 3 o 5 minuto o hangang magkayumanggi ang ibaba nito. Pagkatapos ipaltik ito, lagyan ng sauce, keso, bacon, sibuyas, at manok. Takpan at palutuin hanggang maluto angbaba nito.
- Pag nag kayumanggi na ang ibaba nito, tangalin sa kalan. Palamigin sa rack.
- Opsyonal: para bigyan ito ng grilled na lasa. Gamitan ng torch ang pizza. Siguraduhing may layo ng 2 pulgada sa pizza.
- Dekorasyonan ng wansoy bago iserve!