Teriyaki chicken: a savory and sweet teriyaki sauce-based Japanese cuisine. This dish is the most delicate chicken teriyaki recipe I’ve ever tried, and it just has four ingredients. So simple!
This is the best and most straightforward recipe you’ll discover on the internet. It’s fantastic!
In both the United States and Japan, I’ve had a lot of delicious chicken teriyaki. The greatest ones are always crackly and crispy on the outside.
Typically, chicken thighs are grilled before being cut and slathered with a delectable teriyaki sauce.
This recipe is quick to prepare, taking only 20 minutes. It’s also incredibly adaptable, as you can use an Instant Pot or a Slow Cooker to create it.
You may also make the recipe with chicken wings in a stir-fry.
RECIPE FOR TERIYAKI CHICKEN
You’ll learn how to prepare teriyaki chicken and sauce with only a few simple ingredients in this recipe.
You’ll discover simple ways for making incredibly crispy chicken, just like it’s served in the most incredible Japanese restaurants.
You may learn how to prepare teriyaki chicken from scratch at home by watching my video on the recipe card.
Teriyaki Chicken: How to make it?
To make the teriyaki sauce for this classic Japanese cuisine, start by making the teriyaki sauce.
My recipe is simple and requires three (3) ingredients:
- Soy sauce from Japan. For the sauce, I prefer low-sodium soy sauce. It’s critical to purchase high-quality Japanese soy sauce. Soy sauce from Kikkoman or San-J is my favorite.
- Mirin is a Japanese sweet rice wine.
Prepare the chicken after the sauce has been made. Bone-in and skin-on chicken thighs are my favorite. I deboned the chicken thighs following the procedures in my How to Debone Chicken Thighs video.
As a marinade, I season the chicken thighs with salt. The chicken is then pan-fried till crispy.
I use a rice bowl to drizzle the sauce over the chicken to serve.
Please follow my cooking techniques below for the tastiest and most genuine chicken teriyaki:
Chicken thighs are ideal since the meat is moist and soft.
Grill your chicken for the most pleasing results.
If you don’t have a grill, pan-fry the chicken skin side down until golden brown and crispy.
With steamed white rice and boiling broccoli, make a chicken teriyaki bowl.
Just before serving, drizzle the teriyaki sauce over the top.
QUESTIONS THAT ARE REGULARLY ASKED
Can teriyaki sauce be frozen?
It’s possible to make the teriyaki sauce ahead of time. It can be prepared ahead of time and stored in the refrigerator for two weeks.
You don’t want the sauce to freeze, so I don’t advocate freezing it.
Keep the sauce in a glass jar or a firmly sealed container to keep it fresh.
Can it be considered healthy?
Yes, chicken teriyaki is a healthy dish, as Japanese cuisine is among the most beneficial on the planet.
The recipe can also be used as a week’s worth of meal prep.
How many calories are there in each serving?
Per serving, this meal has only 462 calories.
What are some ideas for serving this recipe?
This dish is best served as a rice bowl with steamed rice. Make the following dishes at home for a restaurant-style Japanese meal.
- 1 pound (0.4 kg) deboned, skin-on chicken thighs
- Optional garnish of white sesame seeds
- SAUCE TERIYAKI:
- Japanese mirin, 1/3 cup (sweet rice wine)
- 2 tbsp soy sauce (preferably reduced sodium)
- 1 teaspoon of sugar
How to cook CHICKEN TERIYAKI
- Season the sides of the chicken thighs with a sprinkle of salt. In a saucepan, combine all of the Teriyaki Sauce ingredients. Reduce the sauce to a thicker consistency over low heat, about 10 minutes.
- Preheat a non-stick skillet over high heat in the meantime.
- Cook the chicken thighs in a pan until browned and cooked through on both sides (skin-side down first). The skin should be pan-fried until it is crackly crunchy.
- Remove the chicken from the pan. Allow cooling.
- Drizzle the teriyaki sauce over the chicken thighs and slice them into pieces. If using, garnish with sesame seeds.
- Serve with hot steamed rice right away.