Teriyaki Chicken with Homemade Teriyaki Sauce Recipe

Introduction

Teriyaki Chicken is a deliciously savory dish featuring tender chicken thighs coated in a homemade teriyaki sauce. This recipe offers a perfect balance of sweet and salty flavors, making it a favorite for a quick weeknight dinner or a comforting meal anytime.

Ingredients

• 4 tbsp Teriyaki Sauce Marinade
• 4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
• 1 tbsp oil
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp Japanese cooking wine (sake)
• 2 tbsp water

Instructions

1. Step 1: Combine soy sauce, mirin, sake, and water in a small saucepan over high heat to make the teriyaki sauce marinade.
2. Step 2: Bring the mixture to a boil, then reduce heat and simmer until it reduces by half and thickens into a light syrup, about 5 minutes. Remove from heat and let it cool to room temperature.
3. Step 3: Place the chicken thigh fillets in a bowl or zip-top bag, pour the teriyaki marinade over them, and marinate for at least 20 minutes, preferably overnight.
4. Step 4: Remove the chicken from the marinade, reserving the marinade liquid.
5. Step 5: Heat oil in a non-stick pan over medium to medium-high heat. Avoid overheating to prevent burning the marinade’s sugar.
6. Step 6: Cook the chicken skin side down for about 3 minutes, adjusting the heat if the skin starts to brown too quickly. If needed, add 2 to 4 tbsp of water to the pan and reduce the heat to slow the cooking.
7. Step 7: Flip the chicken and cook the other side until nearly done.
8. Step 8: Just before the chicken finishes cooking, add 2 tbsp of water to the pan and swirl to mix with the marinade drippings, creating a glossy sauce. Coat the chicken in this sauce by moving it around the pan.
9. Step 9: If you want more sauce, add equal parts teriyaki sauce and water to the pan, simmer until it reaches your desired thickness.
10. Step 10: Serve the teriyaki chicken hot with steamed rice.

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the teriyaki sauce to fully penetrate the meat.
• You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
• Adding a pinch of freshly grated ginger or garlic to the marinade can enhance the dish’s aroma.
• Garnish with sliced green onions or sesame seeds for a nice finishing touch.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid drying out the chicken. Adding a splash of water or extra sauce while reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, chicken breasts can be used, but thighs tend to stay juicier and provide more flavor with the teriyaki marinade.

How can I make the sauce thicker?

You can simmer the sauce a bit longer until it reduces to your preferred consistency. Alternatively, stirring in a small amount of cornstarch slurry (cornstarch mixed with cold water) can thicken it quickly.