With its tart soy sauce taste blended with sake and rice wine mirin, traditional chicken teriyaki happens to be a fantastic Japanese dish that you now can easily make at home with a few simple steps.
There’s no waiting for a table at your favorite restaurant anymore with this recipe. Just gather up the ingredients and get to cooking!
Easy ingredients to use
Some versions of chicken teriyaki include white sugar and pineapple juice. Others incorporate ginger and garlic.
This recipe calls for the sweetness of honey and the spiciness of chili flakes.
Typically when making chicken teriyaki, the meat needs to marinate overnight if possible. But with this recipe, don’t worry about resting the chicken in a marinade. That means dinner will be on the table even sooner!
Mix the liquids
All you’ll need to do is take soy sauce, honey, sugar, vinegar, and water, and mix them well in a glass bowl. Feel free to add chili flakes for an extra kick.
Thinly slice a fresh piece of ginger and one garlic clove, then add them to the sauce along with a spring onion sliced in half. Set this to the side to rest while you turn your attention to the chicken.
Brown the chicken
Take two chicken thighs, deboned, and sprinkle flour or cornstarch on them. Pat the flour onto the chicken meat so that it sticks better while frying in the skillet.
Add one tablespoon of oil to a skillet and turn it up to medium-high heat. Place the chicken in the skillet and cook for five minutes on each side until browned evenly. Be careful not to have any oil pop up at you while cooking.
Bring it all together
Take the prepared teriyaki sauce in the glass bowl and carefully pour it into the skillet. Pull out the green onion from the mixture and slice it for garnish.
Cook the browned chicken pieces in the sauce until the sauce reduces, or thickens. Slice the chicken into thin pieces.
After adding two tablespoons of water to the skillet, allow the sauce to bubble and add in the chicken. This will add even more flavor to the chicken.
Once the sauce has thickened even more, scoop up the chicken and place it on a plate, then sprinkle with sesame seeds and thin slices of green onion. It’s delicious served with rice and veggies of your choice.
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons sugar
chili flakes, optional
1 teaspoon vinegar
4 tablespoons water, divided
several thin slices of fresh ginger
1 garlic clove, sliced
1 stick of spring onion
2 chicken thighs, deboned
sprinkle of flour
1 tablespoon of oil
Mix together two tablespoons of soy sauce, two tablespoons of honey, two teaspoons of sugar, one teaspoon of vinegar, and two tablespoons of water. Add chili flakes if you’d like. Mix well.
Thinly slice fresh a piece of fresh ginger and one garlic clove. Slice one stick of spring onion in half. Add these to the liquid mixture.
Take two deboned chicken thighs and sprinkle flour or cornstarch on both sides. Pat it firmly onto the chicken so it sticks.
Add one tablespoon of oil to a skillet and heat to medium-high. Add the chicken thighs and cook for five minutes on each side.
Add in the prepared sauce, but discard the green onion. Cook the sauce until it reduces.
Add two tablespoons of water and allow the mixture to bubble. Slice the chicken and put the thin slices back into the skillet.
Remove from the skillet and place onto a plate. Sprinkle with sesame seeds and slices of green onion.
Serve alongside white rice and veggies.
Please SHARE this with your friends and family.