I love Fridays. Not only because it is almost the weekend but also because I don’t cook dinner. We usually order sushi or chicken/ beef teriyaki from a local Japanese restaurant. Their chicken teriyaki is so good I tried to recreate it at home. I have tried many recipes and this recipe is I would say the closest one. The deboned skin-on chicken thighs were first marinated for an hour before it was fried, steamed and coated with a thick caramelized sauce. It was then sliced and served on a bed of rice and steamed vegetables of bean sprouts, mushrooms, zucchini and broccoli. It is a perfect dinner on a Friday night!
Cooking Tips for Perfect Chicken Teriyaki
When making chicken teriyaki, the key to achieving that restaurant-quality flavor lies in the marinade. A good marinade should include soy sauce, mirin, sake, and a touch of sugar. Make sure to give your chicken enough time to soak up those flavors. Marinating for at least an hour is great, but if you can let it sit overnight, the taste will be even better. If you want a thicker sauce, consider adding a bit of cornstarch mixed with water towards the end of cooking. This will help in creating that glossy finish that you see in takeout. Also, don’t skip the frying step. Searing the chicken helps develop a rich, caramelized exterior that adds depth to the dish. Once the chicken is cooked through, let it rest for a few minutes before slicing. This helps keep the juices locked in, ensuring each bite is tender and flavorful.
Serving Suggestions and Variations
Chicken teriyaki is incredibly versatile and can be served in a variety of ways. For a classic approach, serve the chicken over a bed of steamed rice. Adding some sesame seeds and sliced green onions on top gives it a nice touch. If you want to mix things up, consider serving it in lettuce wraps for a fresh, crunchy twist. You can also pair it with different vegetables like bell peppers or snap peas for added color and nutrition. If you are in the mood for something different, try using salmon or tofu as a substitute for the chicken. Both options work surprisingly well with the teriyaki sauce. For a spicy kick, adding some chili flakes or sriracha to the marinade can elevate the flavor profile. Lastly, don’t forget about the sides. A simple cucumber salad or miso soup can complement the meal beautifully and round it out.
Frequently Asked Questions
What can I substitute for mirin?
If you don’t have mirin, you can mix equal parts of rice vinegar and sugar to create a similar flavor profile. Another option is using a bit of white wine or sake with a touch of sugar added.
How should I store leftovers?
Leftover chicken teriyaki can be stored in an airtight container in the fridge for up to three days. Just reheat it gently on the stove or in the microwave to keep it tender.
Can I make this dish ahead of time?
Marinating the chicken the night before is a great way to enhance the flavors. You can also cook the chicken in advance and simply reheat it when you’re ready to serve.
What should I serve with chicken teriyaki?
Chicken teriyaki pairs well with steamed rice and a variety of veggies, like broccoli, zucchini, or snap peas. You could also add a simple salad or some egg rolls for a complete meal.
What are common mistakes to avoid when making teriyaki?
A common mistake is not marinating the chicken long enough, which can result in less flavor. Also, avoid overcrowding the pan while frying, as this can cause the chicken to steam instead of sear.
Chicken Teriyaki
Ingredients
- 4-6 skin-on chicken thighs deboned
- 1 tbsp vegetable oil
- 1 tbsp sake
Marinade
- 1/2 cup water
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
Teriyaki sauce
- 2 tbsp honey
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp soy sauce
Instructions
- Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Seal the bag and let the chicken marinade in the fridge for at least an hour. Remove the chicken pieces from the marinade and pat dry with paper towels.
- Heat the oil in a non-stick frying pan over medium heat. Place the chicken skin-side down in the pan and fry until golden brown on one side, about 2 minutes.
- Flip the chicken, then add 1 tablespoon of sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through, about 5 minutes.
- Prepare the teriyaki sauce by mixing 2 tablespoons each of: honey, mirin, sake, and soy sauce. Stir to combine.
- Turn up the heat to high, and then add the teriyaki sauce. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
- The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.
Notes
Nutrition
Leave a Reply