Chicken Teriyaki
Glossy, pan-seared chicken thighs coated in a homemade teriyaki glaze that puts bottled sauce to shame.
Details
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp vegetable oil
- Teriyaki Sauce:
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake (or dry sherry)
- 2 tbsp sugar
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp water
- Steamed rice, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions
- 1
Whisk together soy sauce, mirin, sake, sugar, ginger, and garlic in a small bowl. Set aside.
- 2
Pat chicken thighs dry and season lightly with salt. Heat vegetable oil in a large skillet over medium-high heat.
- 3
Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove and let rest.
- 4
Pour teriyaki sauce into the hot skillet. Bring to a simmer and cook for 2 minutes.
- 5
Stir in cornstarch slurry and cook until sauce is glossy and thickened, about 1 minute.
- 6
Slice chicken and arrange over steamed rice. Drizzle with teriyaki sauce and top with sesame seeds and green onions.
About This Recipe
Teriyaki, a quintessentially Japanese cooking method meaning 'glaze-broiled,' offers a delightful balance of sweet, savory, and umami. This rendition of Chicken Teriyaki elevates a takeout classic into a vibrant, homemade masterpiece. Its allure lies not just in the glossy, lacquered finish but in the rich depth of flavor achieved by crafting the sauce from scratch. Far surpassing any bottled counterpart, the homemade glaze combines soy sauce, mirin, sake (or dry sherry), and sugar, brightened with fresh ginger and garlic. The technique involves pan-searing boneless, skinless chicken thighs until beautifully caramelized, then simmering them directly in the sauce until it thickens into a luxurious, clingy glaze, thanks to a cornstarch slurry. This process ensures every piece of chicken is infused with the irresistible teriyaki flavor. While simple in execution, the careful browning of the chicken and the gentle reduction of the sauce are key to its success. Traditionally served with steamed rice, this dish is a testament to Japanese culinary philosophy – simple ingredients transformed through precise technique into something extraordinary.
Tips & Tricks
- • To achieve a beautiful sear and prevent sticking, ensure your pan is adequately hot and the oil shimmers before adding the chicken. Pat the chicken thighs thoroughly dry with paper towels to encourage browning and a crispy exterior.
- • For a delightful variation, consider substituting chicken thighs with salmon fillets or firm tofu. Adjust cooking times accordingly, searing salmon skin-side down first, or pan-frying tofu until golden before adding the sauce.
- • The teriyaki sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Simply whisk it well before use. Leftover cooked chicken teriyaki keeps well in the fridge for 3-4 days and reheats gently on the stovetop or in the microwave.
- • Beyond steamed rice, serve this Chicken Teriyaki with a side of blanched or stir-fried broccolini, a crisp cucumber salad dressed with rice vinegar, or a sprinkle of toasted sesame seeds and thinly sliced scallions for added texture and freshness.
Nutrition Facts
Per serving (approximate)