Description
Skip the takeout and make this sticky-sweet chicken teriyaki at home! This foolproof recipe creates caramelized, juicy chicken in minutes that tastes even better than your favorite restaurant version
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp (15ml) vegetable oil for cooking
- 1/2 cup (120ml) soy sauce (low-sodium preferred)
- 1/4 cup (60ml) mirin (Japanese sweet rice wine)
- 1/4 cup (50g) granulated sugar
- 2 tbsp (30ml) sake or dry white wine
- 2 cloves garlic, minced (about 2 tsp)
- 1 tbsp (15g) fresh ginger, grated
- 1 tbsp (8g) cornstarch (mixed with 2 tbsp water to create a slurry)
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- Steamed rice for serving
Instructions
- In a medium bowl, combine soy sauce, mirin, sugar, sake, garlic, and ginger. Whisk until sugar dissolves. Reserve 1/3 cup for later. Pour remaining marinade over chicken in a shallow dish, ensuring all pieces are coated. Refrigerate for 30 minutes to 4 hours.
- Remove chicken from refrigerator 15 minutes before cooking. Drain and pat pieces lightly with paper towels. Discard used marinade.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until deeply browned, then flip and cook 2-3 minutes more until cooked through.
- Pour reserved 1/3 cup marinade into the pan. Bring to a simmer for 1 minute. Stir cornstarch slurry, then slowly pour into the simmering sauce while stirring. Cook 1-2 minutes until sauce thickens and becomes glossy.
- Remove from heat. Sprinkle with green onions and sesame seeds. Serve immediately over steamed rice.