Chicken teriyaki is a classic Japanese dish loved for its sweet and savory flavor profile. Tender chicken marinated in a rich, glossy sauce, it's a culinary delight that's surprisingly easy to make at home. Whether you're a seasoned cook or a kitchen novice, this recipe will guide you through creating a restaurant-quality teriyaki experience in your own kitchen. Imagine succulent chicken, perfectly glazed and bursting with flavor, paired with fluffy rice and your favorite sides. The aroma alone is enough to tantalize your taste buds.
This perfect chicken teriyaki recipe unlocks the secrets to achieving that authentic taste, from the ideal marinade to the perfect cooking technique. We’ll cover everything from selecting the right ingredients to mastering the art of the teriyaki glaze. Ready to embark on a culinary adventure? Let's dive into the step-by-step process to create your own unforgettable chicken teriyaki masterpiece.
Tools Needed
- pairing knife
- bowl
- fine mesh strainer
- 12-inch non-stick skillet
- splatter screen
- paper towel lined plate
- slotted spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken and Glaze
- Remove the bones from the chicken thighs, leaving the skin on. Cut the thighs into 1 1/2-inch pieces.
- Combine soy sauce, sake, sugar, and grated ginger juice (strain the ginger to remove pulp). Microwave for 30 seconds to dissolve the sugar.
Step 2. Cook the Chicken
- Heat vegetable oil in a non-stick skillet over medium heat. Add chicken, skin-side down, and cook for 6-8 minutes until browned. Use a splatter screen to contain grease.
- Flip the chicken and cook for 1-2 minutes until cooked through. Transfer to a paper towel-lined plate to drain excess grease.
Step 3. Make the Glaze and Finish
- Pour off excess fat from the skillet. Return the chicken to the skillet and add the glaze. Cook over medium heat for 1-2 minutes, until the glaze reduces and thickens.
- Strain the glaze for a smoother consistency and drizzle over the chicken. Serve over steamed white rice.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Don't marinate the chicken; this allows the chicken flavor to shine through.
- Use a non-stick skillet for even browning and to prevent the chicken from sticking.
- Cook the chicken mostly on one side to ensure the skin is crispy.
- Use a splatter screen to prevent grease splattering while cooking.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken breasts instead of thighs?
Yes! Boneless, skinless breasts work well, but they may dry out more easily. Marinate for a longer time (at least 4 hours) and watch them carefully while cooking to prevent overcooking.
2. How do I make the teriyaki sauce thicker?
Simmer the sauce uncovered for a few minutes after cooking the chicken. The liquid will reduce, thickening the sauce. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) towards the end of simmering.
3. Can I make this recipe ahead of time?
Yes! Marinate the chicken the night before for maximum flavor. You can cook the chicken and sauce ahead of time, too, and reheat gently before serving. The sauce may thicken slightly upon reheating.
Creating perfect chicken teriyaki is easier than you think! With this guide, you've mastered the art of balancing sweet and savory flavors to create a truly delicious and satisfying meal. Now go forth and impress your family and friends with your newfound teriyaki expertise!