Teriyaki Chicken baked in a teriyaki glaze that is sweet, gooey, and savory. a widely consumed Japanese cuisine that is easy to prepare at home. In less than 30 minutes, ready. a fantastic main dish for lunch, supper, or leftovers.
After six years of operating this site, I’ve finally created a recipe for my husband’s favorite way to prepare chicken. I took my time because I wanted the Japanese dish to be excellent rather than just passable.
Additionally, I wanted it to be hassle-free enough to create at home, especially for any novice cooks. I’ll walk you through the steps of making chicken teriyaki. With some hot steamed rice and cabbage, our favorite way to serve chicken and teriyaki sauce.
Teriyaki Chicken Ingredients
- 1 lb of boneless, skinless chicken thighs, or 1 tbsp of potato or tapioca starch in place of the cornstarch
- 1 tablespoon vegetable oil or another oil with a neutral flavor
- 1/2 sliced green onion stalk (optional garnish)
- Sesame seeds, 1/2 tsp (optional garnish)
Chicken Teriyaki Sauce:
- 1/4 cup of cooking sake
- 3 tablespoons standard soy sauce not soy sauce, either light or dark!
- White granulated sugar, 1 tablespoon (or sub with honey)
- Mirin, 1/4 cup
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- Cut the thighs of the chicken into equal thirds.
- In a small saucepan, thoroughly combine all of the sauce ingredients. To evaporate the alcohol, bring to a boil and let it bubble for two minutes. Set aside after removing from heat.
- Using a brush, lightly dust the chicken on both sides with cornstarch in a dabbing motion. Do not coat thoroughly with cornstarch.
- Over medium high intensity, add cooking oil into hot container. Brown the chicken thighs on both sides in the oil. Around 3-5 minutes each side.
- Spread the sauce on top. It should bubble for about 1-3 minutes to thicken and reduce. To simmer on the opposite side for 30 seconds, flip the chicken. Optional: Add green onions and sesame seeds as a garnish. Enjoy!