I can’t wait to share this recipe. Because it is VERY good. I mean pulled chicken? Great. Teriyaki pulled chicken? Fa-bu-lous. Teriyaki pulled chicken sliders on Japanese milk buns with homemade coleslaw? Awesomazing as my toddler would say.
This is a recipe inspired by the Kikkoman blogger challenge and is, I think, a great way to use their Teriyaki marinade. The chicken is so tender it melts in your mouth. The teriyaki sauce is both salty and sweet, spicy and tangy and altogether addictive.
This looks like a very complicated and loooong recipe, but it really isn’t. It does takes a little time to put together, but most of the work is done by your oven (or slow cooker). I would advise you make the buns in advance however, as your oven will be busy roasting the chicken for a long stretch.
You don’t HAVE to make the slider buns of course – you can just buy some good quality bread. But I strongly urge that you do. Because these tangzhong buns (based on the Wholemeal Japanese Milk Bread recipe) are the softest, fluffiest little bits of heaven you will ever taste – and my go-to recipe for burger buns.
|The chicken, before all the pulling.|
You will need
A large, lidded ovenproof dish or 1 turkey roasting bag or a slow cooker
4-6 as a main meal
8-10 as a canapé
For the chicken
1 medium whole chicken
3 small red onions
1 red or orange bell pepper
2 cloves of garlic, crushed
Salt & pepper, to season
For the Teriyaki marinade
80ml / 1/3 cup Kikkoman Teriyaki marinade
1 small can of pineapple in natural juice
3 tbsp ketchup
3 tbsp honey
2 tbsp dark brown sugar
2 tsp cider vinegar
Juice of half a lemon
1 tsp Tabasco
1 tsp ground pepper
1 red chilli, deseeded and roughly chopped (or two if you like it spicy)
2 tsp Dijon mustard
1 clove of garlic, minced
Preheat the oven to 200C/ 390F. Roughly chop your onions and bell pepper and arrange them at the bottom of your ovenproof dish. Add the crushed garlic cloves. Rinse the chicken and pat dry. Lightly season with salt and pepper and place, breast side down, on the vegetables. Repeat same process if using a slow cooker or a roasting bag (tie the bag tightly but leave some room for the steam).
To make the marinade, pulse the pineapple and it’s juice in a food processor (or you can skip that and add the pineapple rings to the other vegetables). Put the crushed pineapple in a large bowl and add all the other ingredients. Mix together then pour over the chicken.
Cover your dish and put in the oven. Immediately reduce the temperature to 160C/ 320F and roast for at least 3 hours. In a slow cooker cook on high setting for 3-5 hours (depending on size of the chicken and your machine) – until the meat falls off the bone. Once ready, put the chicken on a chopping board and leave, covered, for 30 minutes while you prepare the sauce.
Sieve the sauce and vegetables into a small pot and press down with the back of the spoon to get as much of the liquid out as you can. Bring to the boil, then simmer for 30 minutes until it is reduced to about half.
Peel the skin off the chicken. Pull the meat off – it should come off the bone very easily – and put in a large container. Using two forks pull apart/ shred the chicken meat. Pour the sauce over the shredded chicken and mix together.
Serve on the slider buns topped with the coleslaw or wrapped in tortillas or with Basmati rice. Leftovers (should you have any) make fantastic sandwiches.
For the coleslaw
1/2 small red cabbage, shredded
1/2 small white cabbage, shredded
2 large carrots, grated
1/2 red onion (optional), cut into fine strips
1 tbsp cider vinegar
3 tbsp honey
2 tsp Dijon mustard
2 tbsp light mayonaise or Greek yoghurt (or a mix of both)
Salt & freshly ground pepper
Start preparing your coleslaw when you put the chicken in the oven. Shred the cabbages in a food processor (or cut them thinly by hand) and put them in a bowl. Add the vinegar, Dijon, salt and honey and mix well. Cover and set aside. The dressing will soften the cabbage slightly. When you are ready to serve, drain any liquid and add the mayonaise, carrot and onion (if using). Mix together. Season with freshly ground pepper.
Note: I like the coleslaw just as well without the mayonaise. If you prefer it a bit lighter you can leave it out.
For the slider buns
Makes 24 mini slider buns or 12 large buns
25g bread flour
125ml unsweetened pineapple juice
For the buns
300g bread flour / scant 2 1/2 cups
50g wholemeal bread flour / 1/3 cups
1 tsp instant dried yeast
60g light brown sugar / scant 1/3 cup
1 tsp salt
125ml milk /1/2 cup
120g tangzhong starter / scant 1/2 cup
30g unsalted butter, very soft or melted / 2 tbsp
1 egg + 1 tbsp double cream for glazing
sesame seeds (optional)
Softened butter for greasing
To make the starter, put the flour and juice in a small pan and whisk over medium heat unti the roux thickens – a couple of minutes. When the whisk leaves a trail of lines on the surface, it is ready. Leave to cool slightly (otherwise it will kill the yeast).
To make the dough in a bread maker, add the milk, starter and egg to the bread machine. Top with the flour, salt, sugar and yeast. Use the dough setting and add the butter once the dough forms a ball. The bread machine will mix the dough and do the first round of proving.
To make the dough in a stand mixer, add the dry ingredients to the mixing bowl. Make a well in the centre and add the wet ingredients. Start mixing using dough hook on lowest speed and add the softened butter once the dough forms a ball. You will have to keep mixing the dough for at least 15-20 minutes. Place the dough in a greased bowl, cover with clingfilm and prove for an hour till doubled in size.
After the proving (either method), put the dough on a floured worktop, deflate it and let it rest for 10 minutes.
Cut the dough in 24 equal pieces if you are making slider buns and put in 2 greased muffin tins. Or cut in 12 pieces to make large buns (and put, spaced apart, into a large greased tray). Let the buns rise for 45m. Preheat the oven to 180C/350F. Brush the buns with egg whisked with 1 tbsp double cream (or milk). Sprinkle with sesame seeds if using and bake for 15-20m for slider buns and up to 25m for large buns.
|Probably bigger than actual size.|