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Teriyaki Chicken Recipe

Name: Mulan Asian Bistro Easts Teriyaki Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup soy sauce; 1 tbs mirin (sweet rice wine); 2 tbs sake (or dry sherry); 3 tbs brown sugar; 1 tbs honey; 1 tsp fresh ginger, grated; 2 cloves garlic, minced; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 1 lb boneless skinless chicken thighs; 1 tbs vegetable oil (or neutral oil); 1 tsp salt; 0.5 tsp black pepper; 1 tsp sesame seeds, toasted; 2 tbs green onions (scallions), thinly sliced; 4 servings steamed rice

Inspired by Mulan Asian Bistro East

Time35m

Serves4

Make Teriyaki Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Sauce

1 cup Aged soy sauce

1 tbs mirin (sweet rice wine)

2 tbs sake (or dry sherry)

3 tbs Brown sugar

1 tbs Honey

1 tsp Fresh ginger, grated

2 cloves Garlic, minced

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

Chicken & Coating

1 lb boneless skinless chicken thighs

1 tbs vegetable oil (or neutral oil)

1 tsp Celtic sea salt

1/2 tsp black pepper

Garnish & Serve

1 tsp Sesame seeds, toasted

2 tbs green onions (scallions), thinly sliced

4 servings Steamed rice

Method

Marinade & Sauce

Make the teriyaki sauce

In a medium bowl, combine 1 cup soy sauce, 1 tablespoon mirin, 2 tablespoons sake, 3 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 2 cloves minced garlic. Whisk until sugar dissolves. Taste and adjust balance: add more honey for sweetness or a splash more soy for saltiness.

Prepare cornstarch slurry

In a small cup, whisk 1 teaspoon cornstarch with 1 tablespoon water until smooth. Set aside at room temperature; you'll add this near the end to thicken the sauce.

Chicken & Coating

Prep the chicken

Trim excess fat from 1 lb boneless skinless chicken thighs. Pat dry with paper towel. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Brown the chicken

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs, smooth side down, leaving space between pieces. Cook 4-5 minutes without moving until well browned. Flip and cook another 3-4 minutes until the second side is browned and the chicken is nearly cooked through (internal temperature about 155-160°F / 68-71°C).

Add sauce to pan

Reduce heat to medium. Pour the prepared teriyaki sauce into the skillet with the browned chicken. Use a spoon to coat the pieces and bring the sauce to a gentle simmer. Simmer uncovered for 3-4 minutes so flavors meld and alcohol from sake evaporates.

Thicken the sauce

Stir the reserved cornstarch slurry briefly (it may settle) and slowly drizzle it into the simmering sauce while stirring the pan. Continue to simmer 1-2 minutes until sauce thickens to a glossy, clingy glaze that coats the back of a spoon. If sauce becomes too thick, add 1-2 tablespoons water to reach desired consistency.

Finish cooking chicken

Spoon the thickened glaze over the chicken and cook until the chicken reaches an internal temperature of 165°F (74°C), about 1-2 more minutes. Remove from heat and let rest in the pan 2 minutes so juices redistribute and sauce sets.

Garnish & Serve

Slice and plate

Transfer chicken to a cutting board and slice into bite-sized pieces across the grain. Arrange over steamed rice (4 servings) or place whole thighs on plates with rice alongside.

Garnish

Spoon any remaining pan sauce over the chicken. Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions on top. Serve immediately.