Teriyaki Chicken is a popular Japanese dish known for its perfectly balanced sweet and savory sauce that coats tender, juicy chicken.
With its mouthwatering glaze and umami-rich flavor, Teriyaki Chicken is not only a favorite at Japanese restaurants but also an easy-to-make meal at home. Whether you're preparing a weeknight dinner or hosting friends, this recipe is sure to impress.
In this article, you’ll learn how to make authentic Teriyaki Chicken with just a few simple ingredients, tips to elevate your dish, and answers to common questions. Let’s dive into this flavorful world of Teriyaki!
What is Teriyaki Chicken?
Teriyaki Chicken is made by pan-searing or grilling chicken until golden brown, then glazing it with a sauce made from soy sauce, sugar, and mirin (a sweet rice wine used in Japanese cooking). The name "teriyaki" refers to the cooking technique where food is grilled or broiled and then coated with a glossy sauce (teri means "glaze" and yaki means "grill").
The sauce creates a delightful combination of sweet, salty, and umami flavors, making Teriyaki Chicken a versatile dish that pairs perfectly with rice, noodles, or vegetables.
Ingredients
To make delicious Teriyaki Chicken, you'll need the following ingredients:
For the chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- Salt and pepper to taste
For the teriyaki sauce:
- 1/4 cup soy sauce (low sodium if preferred)
- 1/4 cup mirin (or substitute with rice vinegar and sugar)
- 2 tablespoons sake (optional, for depth of flavor)
- 2 tablespoons honey (or sugar)
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
For serving (optional):
- Steamed white or brown rice
- Sautéed or steamed vegetables (e.g., broccoli, carrots, snap peas)
- Sesame seeds and chopped green onions for garnish
Instructions
Step 1: Prepare the Teriyaki Sauce
In a small saucepan, combine the soy sauce, mirin, sake (if using), honey, brown sugar, ginger, and garlic. Stir the mixture over medium heat until the sugar dissolves and the sauce begins to simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
To achieve a thicker sauce, mix cornstarch with water to make a slurry and add it to the sauce. Continue to cook for an additional 1-2 minutes until the sauce reaches your desired consistency. Once done, remove it from the heat and set it aside.
Step 2: Cook the Chicken
Season the chicken thighs with salt and pepper on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down (if using skin-on chicken) or just plain for skinless cuts. Cook for 5-6 minutes until the chicken develops a nice golden-brown crust.
Flip the chicken and cook the other side for an additional 5-6 minutes, ensuring that the chicken is fully cooked (internal temperature should reach 165°F or 75°C). If you're using chicken breasts, reduce the cooking time by a few minutes to avoid drying out the meat.
Step 3: Add the Teriyaki Sauce
Once the chicken is cooked through, reduce the heat to low and pour the teriyaki sauce over the chicken. Simmer for 2-3 minutes, allowing the sauce to thicken and coat the chicken. Flip the chicken a few times to ensure it's well-glazed. The sauce will become glossy and sticky, creating that signature teriyaki shine.
Step 4: Serve
Remove the chicken from the skillet and slice it into strips. Drizzle any remaining sauce from the skillet over the chicken for extra flavor. Serve your Teriyaki Chicken over a bed of steamed rice with sautéed or steamed vegetables on the side. Garnish with sesame seeds and chopped green onions for a finishing touch.
Recipe Tips for Perfect Teriyaki Chicken
Use Chicken Thighs for Maximum Flavor: While you can use chicken breasts, thighs are preferred because they are juicier and more flavorful. The higher fat content in thighs keeps the meat tender, especially when cooked over high heat.
Don’t Skip the Searing: Searing the chicken before adding the sauce helps develop a rich, caramelized flavor that enhances the dish. It also helps lock in the juices, keeping the chicken moist.
Make Your Own Teriyaki Sauce: While store-bought teriyaki sauce is convenient, making your own is incredibly easy and gives you control over the sweetness and saltiness. Homemade sauce is also free from preservatives and additives.
Adjust the Sweetness to Taste: Traditional teriyaki sauce can be quite sweet. Feel free to adjust the sugar or honey in the recipe according to your taste. For a less sweet version, reduce the amount of honey or brown sugar.
Thicken the Sauce (Optional): If you prefer a thicker sauce, use a cornstarch slurry. This will create a more substantial glaze that clings to the chicken better.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken breasts for thighs in this recipe. Keep in mind that chicken breasts cook faster, so reduce the cooking time to avoid drying out the meat. Chicken thighs are preferred for their juiciness and flavor, but breasts work well if you prefer leaner cuts.
Q: What can I substitute for mirin?
A: If you don’t have mirin, you can substitute it with rice vinegar and a little sugar. For every 1/4 cup of mirin, use 1/4 cup of rice vinegar plus 1-2 teaspoons of sugar to achieve the desired sweetness.
Q: Can I make this recipe gluten-free?
A: Yes! To make gluten-free teriyaki chicken, simply use gluten-free soy sauce or tamari in place of regular soy sauce. Double-check any other ingredients, such as sake or mirin, to ensure they are gluten-free.
Q: How do I store and reheat leftover teriyaki chicken?
A: Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of water if the sauce has thickened too much. You can also reheat it in the microwave, though the chicken may lose some of its texture.
Q: Can I freeze teriyaki chicken?
A: Yes, you can freeze teriyaki chicken. Let the chicken cool completely, then store it in a freezer-safe container or zip-top bag for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it on the stovetop or in the microwave.
Q: Can I add vegetables to the dish?
A: Absolutely! Vegetables like broccoli, carrots, bell peppers, or snap peas make excellent additions to Teriyaki Chicken. You can sauté them separately or add them to the skillet during the last few minutes of cooking.
Q: What should I serve with Teriyaki Chicken?
A: Teriyaki Chicken pairs wonderfully with steamed white or brown rice, but you can also serve it with noodles, cauliflower rice, or quinoa. A side of steamed vegetables or a simple salad balances out the meal.
Conclusion
Teriyaki Chicken is a perfect balance of sweet, savory, and umami flavors that’s incredibly simple to make at home. With just a handful of ingredients, you can recreate this restaurant-quality dish and enjoy it in the comfort of your own kitchen. Whether you're serving it with rice, vegetables, or noodles, Teriyaki Chicken is a versatile dish that’s sure to satisfy your cravings.
By following this easy recipe and using our tips, you’ll have delicious homemade Teriyaki Chicken on your table in no time. Happy cooking!
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