Teriyaki chicken with pecans is a delicious culinary fusion that combines Japanese tradition with a touch of Latin America. The term "teriyaki" comes from Japanese, where "teri" means shine and "yaki" refers to grilling or cooking on a grill. This technique is characterized by marinating meats in a sweet and salty sauce that includes soy sauce, mirin, and sugar. In various Latin American countries, teriyaki chicken is often adapted to local ingredients and may simply be found as "chicken marinated in teriyaki sauce" or "glazed chicken," reflecting the influence of Asian cuisine in the region.
In some countries, such as Mexico and Colombia, it is common to find variations of the dish that incorporate dried fruits or nuts to add texture and flavor, which has led to the popularity of teriyaki chicken with pecans. This combination highlights the contrast between the sweet flavor of the teriyaki sauce and the crunchy, slightly sweet touch of the nuts.
How to prepare Teriyaki Chicken with Pecans
To begin, combine the teriyaki sauce, ginger, and garlic powder in a bowl. Pour this mixture into a large plastic bag along with the chicken pieces. Press the bag to remove the air and tie the top securely. Turn the bag over several times to ensure the chicken pieces are well coated with the marinade.
Refrigerate the bag with the marinating chicken for 8 hours or overnight to allow the flavors to intensify.
Once ready, remove the chicken from the marinade, reserving the liquid. In a separate bowl, combine the egg with 2 tablespoons of the reserved marinade and mix well.
On a large plate, mix the crushed pecans with the flour. Then, dip each piece of chicken first into the egg and marinade mixture, and then coat it completely with the pecan and flour mixture, ensuring each piece is well covered.
Place the chicken pieces skin-side up on a rack set over a large baking sheet. This will allow the heat to circulate and the chicken to become crispy.
Bake the chicken in a preheated oven at 350 degrees Fahrenheit for about 50 minutes, or until tender and cooked through.
Let it cool slightly before serving. If you wish, you can refrigerate the chicken for 4 hours or overnight before transporting it. To take it on a picnic, wrap it in aluminum foil and keep it in a cooler with ice to maintain its freshness.
This recipe yields 8 servings, perfect for sharing with family or friends.
