Easy Homemade Teriyaki Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
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Cuisine
Japanese
Easy Homemade Teriyaki Chicken Recipe
Description
Easy Homemade Teriyaki Chicken features boneless, skinless chicken thighs marinated and dusted with corn starch to add a subtle crispness when pan-fried. The marinade combines soy sauce, mirin or sherry wine, egg yolk, and finely minced garlic to impart a balanced savory flavor. After browning the chicken in peanut oil, it simmers in teriyaki sauce until the sauce thickens into a syrupy glaze surrounding the tender chicken pieces.
The cooking method ensures that the chicken remains juicy and coated with a richly flavored, sticky teriyaki sauce. The dish is served sliced over rice, making it a practical and filling meal. Optional sesame seeds and sliced green onions add a mild crunch and fresh aroma as garnish.
You can prepare and serve this dish right after cooking to enjoy its full texture and flavor. The chicken can be held warm without overcooking by covering and using low or no heat for up to 30 minutes. For storage, refrigerate leftovers for up to four days or freeze them for long-term use. Reheating gently on the stove or in the microwave works well to maintain tenderness. Adjustments such as using chicken breasts or drumsticks or substituting peanut oil with sesame oil suit personal preferences.
Ingredients
- 2 ½ to 3 pounds chicken thigh boneless, skinless
- 1 tablespoon soy sauce
- 1 tablespoon mirin or sherry wine
- 1 egg yolk
- 3 garlic finely minced
- ¼ cup corn starch
- 3 tablespoons peanut oil
- 1 cup teriyaki sauce
- salt to taste
- black pepper to taste
Instructions
- Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
- Next, thoroughly mix in the corn starch until combined.
- Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
- Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
- Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
- Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Notes
- Keep the cooked chicken warm gently for up to 20-30 minutes to preserve texture without drying out.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat in a small pan over low heat or in a microwave until warmed through, stirring occasionally to maintain sauce consistency.
- This recipe can be made with boneless skinless chicken breasts or drumsticks if preferred.
- Use peanut oil or sesame oil depending on availability and taste preference.
- If your pan is small, cook chicken in batches and combine all pieces before adding the teriyaki sauce.
- Stir the sauce occasionally during cooking to prevent burning and ensure even coating of chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 2199mg | 92% |
| Potassium | 581mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 89IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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