Authentic Teriyaki Chicken is a timeless dish that brings the rich and savory flavors of Japanese cuisine to your home. This recipe focuses on simplicity and authenticity, ensuring a delightful meal that’s both satisfying and easy to prepare. Perfect for a weeknight dinner or a special occasion.
Chicken thighs are ideal for this recipe because they remain juicy and flavorful, even after cooking. The higher fat content ensures the meat stays tender.
Soy sauce provides the savory backbone of the marinade, adding depth and umami.
Mirin is a sweet rice wine that balances the saltiness of the soy sauce with its subtle sweetness.
Sake adds a hint of sharpness that enhances the overall flavor profile of the marinade.
Sugar complements the mirin, giving the sauce that characteristic teriyaki glaze.
Garlic and ginger introduce a warm, aromatic layer to the dish, rounding out the flavors beautifully.
Vegetable oil is used for cooking the chicken, ensuring a non-stick surface and even browning.
Sesame seeds add a nutty finish and a bit of texture to the dish.
Green onions provide a fresh, slightly pungent contrast to the rich sauce, brightening up the final presentation.
This teriyaki chicken pairs wonderfully with steamed jasmine rice or a bowl of plain ramen noodles. For a complete meal, serve it alongside sautéed vegetables like broccoli or snap peas, which complement the flavors beautifully. A light cucumber salad can also add a refreshing balance.
Start by mixing together the marinade ingredients in a bowl: combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. This mixture will soak into the chicken, infusing it with flavor.
Place the boneless chicken thighs in the marinade, making sure every piece is well coated. Cover the bowl and let it sit in the fridge for at least 30 minutes. If time allows, marinate for up to 2 hours for more intense flavors.
When ready to cook, heat a tablespoon of vegetable oil in a large skillet over medium heat. You want the oil hot enough to sear the chicken without burning it.
Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for later. Add the chicken to the skillet, skin side down, and cook for about 5 minutes until the skin turns a beautiful golden brown.
Flip the chicken over and pour the reserved marinade into the skillet. Turn the heat to low and cover the pan. Let the chicken simmer in the sauce for 15-20 minutes, basting occasionally to keep it moist and flavorful.
Once the chicken is cooked through, remove the lid and increase the heat to medium-high. This step is crucial to thicken the sauce, making it glossy and rich.
After the sauce has thickened slightly, take the chicken out of the skillet. Slice it into bite-sized pieces, then drizzle the sauce over the top. Finish by sprinkling sesame seeds and chopped green onions for garnish.
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