This Chicken Teriyaki recipe is a pan-seared chicken thigh dish in a sweet-savoury sauce with garlic and ginger. You’ll love the flavours and aroma of this yummy Japanese chicken recipe.
Sake intensifies the flavour and burns off in the cooking process so that kids can enjoy it too. You can skip the sake if you don’t have it. The teriyaki will still be delicious.
If you prefer white meat (chicken breast), go ahead and use that instead. I suggest marinating the chicken a few hours before cooking in the same sauce (soy sauce, mirin, sake, ginger and garlic). You’ll want to cook it in less time, and the sauce will keep it moist.
Chicken TeriyakiPrint Recipe
- 4 pieces of chicken thighs, about 1 1/2 pounds (deboned)
- 1/2 tablespoon of ginger, finely grated
- 1/2 tablespoon of garlic, finely grated
- 2 tablespoons of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sake, optional
- 2 tablespoons of water
- 1 teaspoon of cornstarch
- Sesame seeds, for serving (optional)
- Scallions, for serving (optional)
- Season the chicken with salt and pepper.
- Over medium heat, place chicken on the pan, skin side down, and let it brown and crisp up. Oil may not be necessary since the chicken will render out the fat. Flip it and cook the other side for about 3 minutes (depending on the thickness of the chicken thighs). You don’t want to overcook the chicken.
- Drain the excess fat.
- Combine soy sauce, mirin, sake (if using), ginger and garlic on the same pan, and simmer.
- Make a slurry (cornstarch and water), then add it to the simmering sauce while stirring. Let it cook for a couple more minutes.
- Add the chicken back in (sliced, if you like) with the skin side up. Spoon the sauce over and let the chicken absorb the flavour for a minute or so. Turn off the heat.
- Add sesame seeds and scallions (if using), then serve!