Elevate your home cooking with this mouthwatering Teriyaki Chicken recipe by renowned culinary expert, Chef Scott Biffin. Known for his passion for fusing tradition with bold flavors, Chef Biffin presents a simple yet irresistible take on this classic Japanese dish. Start with boneless chicken thighs, known for their juiciness and flavor. Marinate them in a blend of soy sauce, mirin, sake, brown sugar, garlic, and fresh ginger for at least 30 minutes to infuse deep umami richness.
Pan-sear the chicken until golden and caramelized, then simmer with the reserved marinade until it thickens into a glossy glaze. The result? Tender, savory-sweet chicken with a slightly charred edge that’s bursting with flavor in every bite.
Chef Biffin recommends serving it over steamed jasmine or sticky rice, paired with lightly sautéed vegetables like bok choy or snap peas for balance. Garnish with sesame seeds and green onions for a fresh finish.
This Teriyaki Chicken is perfect for weeknight dinners, meal prepping, or impressing guests without spending hours in the kitchen. With Chef Scott Biffin’s expert tips and attention to detail, you can bring restaurant-quality Japanese flavors right to your dinner table. Bon appétit!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
