Making authentic, delicious teriyaki chicken at home is surprisingly quick and tastes far better than store-bought bottled sauce. The secret is making a simple glaze that caramelizes nicely as it coats the chicken.
Ingredients
-
Chicken: 1.5 lbs (about 700g) chicken thighs (boneless, skinless work best, cut into bite-sized pieces)
-
Soy Sauce: 1/3 cup (low-sodium is recommended so you can control the salt)
-
Mirin (Japanese Sweet Rice Wine): 1/4 cup (adds authentic sweetness and gloss)
-
Sake: 2 tablespoons (optional, adds traditional depth)
-
Brown Sugar or Honey: 2 tablespoons (to sweeten and thicken the glaze)
-
Garlic & Ginger: 1 clove of minced garlic and 1 teaspoon of freshly grated ginger
-
Cornstarch Slurry: 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, if you want a thicker glaze quickly)
-
Toppings: Sesame seeds and sliced green onions for garnish
1.Mix the sauce components:Whisk the glaze.
In a small bowl, combine the soy sauce, mirin, sake (if using), brown sugar (or honey), minced garlic, and grated ginger. Stir well until the sugar dissolves completely.
2.Sear the chicken:Medium-high heat with a little oil.
Heat a skillet (cast iron or non-stick) over medium-high heat with a splash of neutral cooking oil (like canola or vegetable oil). Add the chicken pieces in a single layer. Sear them undisturbed for 4 to 5 minutes until golden brown on the bottom, then flip and cook for another 3 minutes until nearly cooked through.
3.Pour in the sauce:Simmer and reduce.
Pour the teriyaki sauce mixture directly into the skillet with the chicken. Let it come to a gentle boil, then lower the heat to medium.
4.Thicken the glaze:Coat and gloss.
Let the chicken simmer in the sauce for 3 to 5 minutes, spooning the liquid over the pieces continuously. If you prefer a thicker, stickier glaze, stir in the cornstarch slurry now and let it bubble for 1 minute until glossy and thick.
5.Garnish and plate:Serve hot.
Remove from heat, garnish generously with toasted sesame seeds and sliced green onions. Serve hot over a bed of steamed white or brown rice with broccoli or snap peas.
