Teriyaki chicken is one of Japan's most beloved dishes, known for its glossy, sweet, and savory sauce that coats tender pieces of chicken. The balance of flavors from soy sauce, mirin, and sugar creates a glaze that makes this dish irresistibly delicious. Whether you’re serving it over rice or with vegetables, this quick and easy recipe will bring the authentic flavors of Japanese cuisine to your kitchen.
Ingredients:
For the chicken:
4 boneless, skinless chicken thighs (or chicken breasts)
1 tbsp vegetable oil (for frying)
1 tbsp cornstarch (optional, for a crisper texture)
Sesame seeds (for garnish)
Green onions, thinly sliced (for garnish)
For the teriyaki sauce:
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tbsp sake (optional but adds depth of flavor)
2 tbsp sugar (adjust to taste)
1 garlic clove, minced (optional)
1 tsp fresh ginger, grated (optional)
Instructions:
Step 1: Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, sake, and sugar.
If you prefer a garlicky kick, add the minced garlic and ginger at this stage.
Heat the sauce mixture over medium heat, stirring occasionally until the sugar dissolves completely.
Let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly. The sauce should become glossy and syrupy.
Remove from heat and set aside.
Step 2: Prepare the Chicken
Pat the chicken thighs dry with paper towels and lightly season with salt and pepper.
If you want the chicken to have a crispy exterior, dust it lightly with cornstarch.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the chicken thighs, skin-side down if using skin-on chicken. Cook for 5-6 minutes on one side until browned and crispy, then flip and cook for an additional 5 minutes on the other side.
Reduce the heat to medium, cover the skillet, and let the chicken cook through until fully cooked (internal temperature should reach 165°F/74°C).
Step 3: Add the Teriyaki Sauce
Once the chicken is fully cooked, remove any excess oil from the skillet.
Pour the prepared teriyaki sauce over the chicken, making sure each piece is coated evenly.
Let the sauce simmer with the chicken for about 2-3 minutes, turning the chicken occasionally to ensure it’s thoroughly coated.
As the sauce thickens and reduces further, it will create a sticky, flavorful glaze on the chicken.
Step 4: Serve and Garnish
Remove the chicken from the skillet and let it rest for a minute before slicing it into bite-sized pieces.
Serve the teriyaki chicken over steamed rice, and drizzle any remaining sauce from the skillet over the top.
Garnish with sesame seeds and sliced green onions for added flavor and presentation.
Tips for Perfect Teriyaki Chicken:
Chicken thighs vs. breasts:
Chicken thighs are traditionally used in teriyaki for their juiciness and flavor, but you can substitute with chicken breasts if you prefer a leaner cut.
Sauce consistency:
If you want a thicker sauce, simmer it longer or add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to the sauce before pouring it over the chicken.
Customizing flavors:
Adjust the sweetness by adding more or less sugar depending on your taste preference. You can also add a splash of rice vinegar for a tangy touch.
Serving Suggestions:
Teriyaki chicken pairs wonderfully with steamed white rice or Japanese short-grain rice for a classic meal. You can also serve it with stir-fried vegetables, such as broccoli, bell peppers, or snap peas, for a healthy and well-balanced meal. For a more traditional Japanese side, serve with miso soup and a light cucumber salad.
Conclusion
Teriyaki chicken is a versatile and flavorful dish that showcases the balance of sweet and savory flavors in Japanese cooking. Whether you’re making a quick weeknight meal or a delicious dish for a family gathering, this recipe brings the authentic taste of Japan to your table with minimal effort. Enjoy it with your favorite sides and experience the rich, mouthwatering flavors of teriyaki chicken!
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