How to Make Chicken Teriyaki
Cook Time: 15 minutes
Chicken teriyaki is a traditional Japanese recipe consisting of crispy, skinless chicken thighs in a flavourful teriyaki sauce. Garlic and onion enhance the taste of the dish. Many people prefer to use bottled teriyaki sauce to save time. However, the sauce can also be made from scratch using a few basic ingredients.
For a balanced meal, serve chicken teriyaki with a side of steamed rice and broccoli. If you don’t like chicken, the meat in this recipe can be substituted with other types of protein, such as pork or beef. Tofu is also a popular vegetarian alternative and is available in gluten-free varieties to accommodate those with allergies.
Chicken teriyaki can be made in under one hour, allowing you to get food on the table quickly on weeknights. The recipe is also fairly healthy, especially when you switch out traditional soy sauce for a light soy or reduced sodium option.
How to Make Chicken Teriyaki
Make tender and juicy chicken teriyaki that the whole family will love. Whether you use bottled sauce or opt for a homemade version, your dish is bound to be filling and delicious.
Ingredients
- ½ piece ginger
- 15g onion
- 225g skin-on, boneless chicken thighs
- Sea salt
- Freshly ground black pepper
- 15ml neutral-flavored oil
- 15ml sake
For Homemade Teriyaki Sauce:
Instructions
1. Prepare the homemade teriyaki sauce by combining grated ginger and grated onion in a large bowl.
2. Add sake, mirin, sugar, soy sauce, and water into the bowl and mix.
3. Use a fork to prick both sides of the chicken thighs to help the meat absorb more flavour.
4. Remove the excess fat and skin from the chicken and season with salt and pepper.
5. Optional: marinate the chicken for 30 minutes prior to pan-frying.
6. Heat 10ml of oil in a large frying pan over medium-high heat. Place the chicken skin side down onto the pan.
7. Once the skin is golden brown and the fat renders, flip the chicken thighs over. Add sake, then quickly cover the pan with a lid. Steam the chicken over medium-low heat for 8 minutes.
8. Transfer the chicken to a plate and remove the excess grease from the pan.
9. Heat 5ml oil in the pan and return the chicken thighs, skin side down.
10. Flip the chicken and pour the teriyaki sauce on top (reserve some sauce for the final step.) The sauce will gradually thicken as the alcohol from the sake and mirin evaporate. Turn off the heat.
11. Slice the chicken into bite-size pieces. Transfer the chicken to a plate and drizzle the remaining sauce on top.
