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Teriyaki Chicken

Mains

Ingredients

  • 450g skinless boneless chicken thighs or chicken breast1
  • 1 tbsp cornstarch or potato starch
  • 1 tbsp vegetable oil or any neutral tasting oil
  • ½ green onion finely sliced (optional garnish)
  • ½ teaspoon sesame seeds (optional garnish)
Teriyaki Chicken Sauce:
  • ¼ cup sake or ¼ water
  • ¼ cup mirin or 4 tbsp water + 3 drops vinegar + ⅛ teaspoon sugar
  • 3 tbsp regular soy sauce
  • 1 tbsp white granulated sugar or with honey
  • 2 tsp garlic, minced
  • 1 tsp ginger, grated

Method

  1. Horizontally slice the chicken thighs into equal thirds.
  2. Combine sauce ingredients in a small saucepan and mix well. Bring to a boil so it's bubbling and let it bubble for 2 minutes to evaporate the alcohol. Remove off heat and set aside.
  3. Using a brush, lightly dust the sliced chicken with cornstarch on both sides with dabbing motion but do not heavily coat in cornstarch.
  4. Over medium high heat, add cooking oil into hot pan. Fry chicken thighs on both sides until browned. About 3-5 minutes each side.
  5. Pour the sauce over top. Let it bubble to thicken and reduce, about 1-3 minutes. Flip chicken over to simmer on the other side for 30 seconds. Optional: garnish with sesame seeds and green onions.

  1. Reduce cooking time by a few minutes if using chicken breast ↩