Chicken Teriyaki is a classic Japanese dish thatβs a favorite for its perfect balance of sweet and savory flavors. With a glossy, rich sauce that clings to tender chicken thighs, this dish is both comforting and irresistibly tasty. It's a great choice for a weeknight dinner that feels special.
Let's break down what makes this dish so special. The star of the show is the chicken thighs, which stay juicy and tender thanks to their higher fat content compared to chicken breasts. The soy sauce adds depth and umami, while sake provides a subtle layer of flavor that enhances the marinade. Mirin, a sweet rice wine, balances the savory elements with a touch of sweetness. Sugar helps create a caramelized effect on the chicken. Vegetable oil is used for cooking, ensuring the chicken gets a nice sear. Sesame seeds add a nutty crunch, and scallions bring a fresh, mild onion flavor. Serve everything over steamed rice to soak up every bit of that delicious sauce.
This Chicken Teriyaki is perfect over a bed of steamed rice, which absorbs all the sauce. For a complete meal, consider adding a side of steamed broccoli or sautΓ©ed bok choy. A simple cucumber salad with a light vinaigrette would also add a refreshing crunch.
Start by making the marinade. In a medium bowl, combine the soy sauce, sake, mirin, and sugar. Give it a good stir until the sugar is dissolved. This mixture is the key to all that flavor, so make sure everything's well-blended.
Next, add the chicken thighs to the marinade. You want to make sure each piece is fully coated. Cover the bowl and pop it into the refrigerator for at least 30 minutes. If you have more time, let it marinate for up to 2 hours to really let those flavors meld.
When you're ready to cook, heat the vegetable oil in a large skillet over medium-high heat. While the oil is heating, remove the chicken from the marinade, but don't toss that liquid β you're going to use it later for the sauce.
Place the chicken thighs in the hot skillet. Let them cook for about 5-7 minutes on each side until they're golden brown and cooked through. You want a nice sear on them, which seals in the juices and adds flavor.
While the chicken is cooking, take the reserved marinade and pour it into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes until it's slightly thickened. This will be your sauce.
Once the chicken is done, pour the thickened sauce over the chicken in the skillet. Turn each piece to make sure it's evenly coated in that glossy goodness.