Chicken Teriyaki

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

For the Chicken:

• 500g (1 lb) chicken thighs (boneless, skin-on for best flavor)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder (optional, for extra depth)
• 1 tablespoon oil (for cooking)

For the Teriyaki Sauce:

• ¼ cup soy sauce (low-sodium preferred)
• 2 tablespoons brown sugar (for a deeper caramelized flavor)
• 2 tablespoons mirin (Japanese sweet rice wine, or substitute with honey)
• 1 tablespoon sake (optional, adds umami)
• 1 teaspoon rice vinegar (balances flavors)
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch + 1 tablespoon water (to thicken)

For Garnish & Serving:

• 1 teaspoon toasted sesame seeds
• 2 tablespoons chopped green onions
• Steamed white rice
• Steamed broccoli or sautéed vegetables

Instructions:

1. Prepare the Chicken

1. Pat the chicken thighs dry with paper towels.
2. Season both sides with salt, black pepper, garlic powder, and ginger powder.

2. Cook the Chicken (3 Methods!)

• Pan-Fry Method (Best for Crispiness & Quick Cooking):
  1. Heat oil in a pan over medium heat.
  2. Place chicken skin-side down and cook for 5-6 minutes until crispy and golden brown.
  3. Flip and cook for 3-4 more minutes.
• Grill Method (Smoky Flavor):
  1. Preheat grill to medium heat and lightly oil the grates.
  2. Grill chicken for 5-6 minutes per side until fully cooked.
• Baking Method (Healthier & Juicy):
  1. Preheat oven to 200°C (400°F).
  2. Bake for 20-25 minutes, flipping halfway.

3. Make the Teriyaki Sauce

1. In a small saucepan, combine soy sauce, brown sugar, mirin, sake, rice vinegar, sesame oil, ginger, and garlic.
2. Simmer over medium-low heat for 3-4 minutes, stirring occasionally.
3. Mix cornstarch + water and add to the sauce. Simmer for 1 more minute until thickened.

4. Coat the Chicken

1. Once the chicken is cooked, pour the teriyaki sauce over it in the pan (or brush on if grilled).
2. Cook for 1 more minute, flipping the chicken to fully coat in the glaze.

5. Serve & Enjoy

• Slice the chicken teriyaki into strips.
• Garnish with sesame seeds and green onions.
• Serve with steamed rice and vegetables.

Tips for the Best Chicken Teriyaki:

✔ Use chicken thighs – They stay juicier and more flavorful.
✔ Let the sauce simmer properly – This intensifies the umami flavors.
✔ Crispy skin? Pat chicken dry before cooking for a golden-brown sear.
✔ Want it extra saucy? Double the teriyaki sauce and drizzle over rice.
✔ Mild or Spicy? Add honey for sweetness or chili flakes for heat!