🎓 KuksKitchen University Kitchen Series #2 🍜 | 17-Year-Old’s First Solo Cooking: Easy Teriyaki Chicken with Hakka Noodles

🎓 University Kitchen – Recipe #2 🍝

Teriyaki Chicken

A quick, flavour-packed meal that’s perfect for students, busy professionals, or anyone who loves Asian-inspired food. This recipe comes with my teenage son’s seal of approval—his first solo attempt, and he absolutely nailed it!

Serves

2–3

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• Salt and freshly ground black pepper
• 1 tbsp vegetable oil

For the Teriyaki Sauce

• 60 ml light soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 2 cloves garlic, finely minced
• 1 tsp freshly grated ginger
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp water
• 1 tsp cornflour mixed with 1 tbsp water (slurry)

Easy Alternative

Short on time? Simply use Kikkoman Teriyaki Marinade instead of making the sauce from scratch. Once the chicken is cooked, pour in the marinade, simmer for a couple of minutes until it thickens slightly and coats the chicken beautifully.

To Finish

• Sesame seeds
• Spring onions, finely sliced

Method

1. Season the chicken thighs generously with salt and pepper.
2. Heat the oil in a frying pan over a medium heat. Place the chicken skin-side down and cook for 7–8 minutes until beautifully golden and crisp. Turn over and cook for another 8–10 minutes until the chicken is fully cooked through. Remove from the pan and set aside.
3. In the same pan, add the garlic and ginger and sauté for about 30 seconds until fragrant.
4. Add the soy sauce, honey, brown sugar, rice vinegar and water. Stir well and bring to a gentle simmer.
5. Stir in the cornflour slurry and cook for 1–2 minutes until the sauce becomes glossy and thick.
6. Return the cooked chicken to the pan, turning it several times to coat every piece in the rich teriyaki glaze.
7. Sprinkle with sesame seeds and sliced spring onions before serving.

Serving Suggestion

We enjoyed ours with homemade Hakka noodles that I’d made the day before, but steamed rice, egg fried rice or stir-fried vegetables would be just as delicious.

Enjoy!

Love,
KuksKitchen ❤️

Creamy Garlic Tagliatelle with Double Cream & Chilli Flakes | University Kitchen – Recipe #1 | kukskitchen

University Kitchen – Recipe #1

If you’ve just moved away to university, welcome to the wonderful world of cooking for yourself! It can seem a bit daunting at first, but trust me—it doesn’t have to be complicated.

As a mum of two boys, I’ve learned one very important thing: they’ll happily watch a 30-second Instagram reel and believe they’re suddenly Michelin-star chefs… but ask them to read a recipe, and somehow that’s “too much work!” 😄

So this series is for every student (and every parent secretly hoping their child eats something other than instant noodles). These recipes are simple, quick, budget-friendly, and most importantly, genuinely delicious.

We’re starting with a creamy garlic and chilli tagliatelle—a comforting pasta dish that’s ready in under 20 minutes, uses just a handful of ingredients, and tastes like something you’d order at a restaurant.

Happy cooking… and remember, if you can boil pasta, you can absolutely make this! 🍝

Creamy Garlic Tagliatelle with Crispy Chicken Thighs, Double Cream & Chilli Flakes
Serves: 2–3
Preparation time: 10 minutes
Cooking time: 35–40 minutes

Ingredients

250 g tagliatelle
2–3 whole chicken thighs, bone-in and skin-on
Salt and freshly ground black pepper
2 tbsp olive oil or butter
4–5 garlic cloves, finely chopped or minced
½–1 tsp chilli flakes (adjust to taste)
1 tsp Italian mixed herbs
200 ml double cream
50 g grated Parmesan (plus extra for serving)
A handful of fresh basil leaves, torn
Zest of ½ lemon

Method

• Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Reserve about ½ cup of the pasta cooking water before draining.
• Pat the chicken thighs dry and season generously with salt and freshly ground black pepper.
• Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken thighs skin-side down and cook slowly for 8–10 minutes until the skin is golden and crispy. Turn and cook for another 10–15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to rest.
• In the same pan, use the flavourful chicken juices and fat to make the sauce. Add the garlic and cook gently for 1–2 minutes until fragrant.
• Add the chilli flakes and Italian mixed herbs, stirring for 30 seconds.
• Pour in the double cream and bring to a gentle simmer. Add the Parmesan and stir until you have a smooth, creamy sauce. Season with salt and freshly ground black pepper.
• Add the cooked tagliatelle to the sauce and toss well, adding a splash of reserved pasta water if needed to create a silky texture.
• Place the chicken thighs back on top of the pasta or serve alongside. Finish with torn basil leaves, extra Parmesan, and lemon zest.

Optional additions: Mushroom , onion while sauteeing   



A beautiful comfort dish — crispy golden chicken thighs with a creamy garlic chilli pasta underneath. 🍝



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Sherin Jos