Teriyaki Chicken Recipe
This homemade teriyaki chicken uses deboned thigh meat marinated in soy sauce and mirin, pan-seared until golden, and then braised in my homemade teriyaki sauce until it thickens into a glossy syrup. I like serving it sliced over rice, and dinner is ready in just 30 minutes.
Ingredients
- 2 ½ to 3 pounds boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sherry wine
- 1 egg yolk
- 3 finely minced garlic cloves
- ¼ cup corn starch
- 3 tablespoons peanut oil
- 1 cup teriyaki sauce
- salt and pepper to taste
Instructions
- Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
- Next, thoroughly mix in the corn starch until combined.
- Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
- Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
- Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
- Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Notes
The key to great teriyaki chicken is getting the sauce reduction right. I highly recommend to coat the chicken in a thick and glossy layer, not pool at the bottom of the plate.
Tenderize with the back of the knife: This creates small grooves that allow the marinade and sauce to penetrate deeper. It also helps the chicken cook more consistently.
Do not skip the cornstarch: The cornstarch coating serves a dual purpose: it helps brown the chicken in the pan and it thickens the teriyaki sauce as it braises. Without it, the sauce will be thin.
Cook in batches if needed: Overcrowding the pan drops the temperature and causes the chicken to steam instead of sear. I cook in rounds and add all the chicken back before pouring in the sauce.
Save the skin and bones: If you debone the thighs yourself, keep the skin and bones in a bag in the freezer. Once you have enough, they make an excellent homemade chicken stock.
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. I keep the chicken warm in the sauce on very low heat, covered, for up to 20 to 30 minutes before serving.
How to Store: I cover and keep it in the refrigerator for up to 4 days. It freezes well, covered, for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.
How to Reheat: I add the desired amount of chicken and sauce to a small pan over low heat until warmed through.
Nutrition
Calories: 365kcalCarbohydrates: 14gProtein: 40gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 212mgSodium: 2199mgPotassium: 581mgFiber: 1gSugar: 8gVitamin A: 89IUCalcium: 34mgIron: 3mg