Teriyaki Chicken

A warm teriyaki chicken bowl is the supreme in convenience food. Teriyaki chicken is among my favorites!

A teriyaki chicken bowl to take you to Tokyo

There’s something about that sweet and tasty sauce on chicken that gets me each time. A truly excellent bowl of teriyaki chicken advises me of consuming skewer after skewer of yakitori in the narrow street of Tokyo. While you will not discover a bowl of incredibly saucy sticky teriyaki chicken on rice in Japan, they do have a great deal of meals that are extremely comparable.

What is teriyaki chicken?

Teriyaki is a cooking method utilized in Japanese food foods are brushed with a glaze of sake, marin, soy sauce, and sugar, then either grilled or broiled. Teriyaki suggests glazed and grilled teri significance shiny/glazed and yaki significance grilled. In Japan, standard teriyaki chicken isn’t as saucy as we understand it in The United States and Canada it’s just glazed chicken.

Teriyaki Chicken Recipe | www.iamafoodblog.com

What is teriyaki sauce?

Teriyaki sauce is a basic Japanese sauce made from simply 4 components: sake, mirin, soy, and sugar. Typically it’s on the thinner side, however still thick sufficient to glaze. Traditional teriyaki sauce thickens naturally since the sugars caramelize. Teriyaki sauce is exceptionally simple to make in your home and as soon as you make it as soon as, you’ll never ever get shop bough teriyaki sauce once again. You can utilize it with stir french fries and for chicken teriyaki, naturally.

teriyaki sauce | www.iamafoodblog.com

How to make teriyaki chicken

  1. Prepare the chicken. Gently pat the chicken dry and cook in a dry pan over medium heat. Medium heat will gradually render out the chicken fat from the skin and confit the chicken, making it exceptionally juicy and damp. When the skin is crispy and brown and the chicken is mainly prepared through, turn it over to prepare the opposite.
  2. Make the sauce. While the chicken is crisping up, make the sauce by integrating sake, mirin, soy, and sugar in a little pot. Simmer to somewhat decrease then blend in a cornstarch slurry to thicken. Reserve.
  3. Serve. After the chicken is prepared, slice it up and make it rain teriyaki sauce. Delight in with fluffy white rice, cucumbers, and toasted sesame seeds!

making teriyaki chicken | www.iamafoodblog.com

Teriyaki chicken components

For teriyaki sauce you’ll require: soy sauce, sake, mirin, and sugar. Sake, mirin, and soy are 3 foundation components of Japanese cooking.

  • Soy Sauce— I’m quite sure you have a bottle of soy sauce in your kitchen. It includes umami, a wonderful brown shine, and is scrumptious. If you can, attempt to utilize Japanese soy sauce for this meal. There are a lots of various soy sauces out there, however as a basic guideline, utilize the soy sauce from the nation you’re preparing from, they all vary in salt material, taste, and how their brewed. Kikkoman is an generations-old Japanese brand name that is discovered in a lot of supermarket and it is naturally brewed.
  • Sake— Sake is Japanese rice red wine. It includes umami and a natural sweet taste. Similar to red wine is utilized in French cooking to include an additional layer of fragrance and taste, sake is utilized in Japanese cooking practically in every sauce. They offer cooking sake at Asian supermarket, or if you’re feeling flush, you can utilize the great sake you have for drinking. Purchase a bottle and you will not regret it, it’ll take your Japanese cooking to another level.
  • Mirin— Mirin is Japanese sweet rice red wine and the other active ingredient that is type in Japanese cooking. Compared to sake, it has a lower alcohol material and greater sugar material that takes place naturally from fermentation. It’s utilized as a flavoring and glazing representative. They offer mirin in the Asian aisle and at Asian supermarket.

teriyaki chicken | www.iamafoodblog.com


Great deals of individuals on the web will inform you that the mirin you purchase isn’t genuine mirin. What they’re describing is 2 various kinds of mirin: hon mirin and mirin flavoring. Hon mirin is “genuine” mirin: brewed from sticky rice, koji, and sochu. You’ll discover this sort of mirin imported and on the pricey side.

The mirin you see at routine supermarket is typically aji-mirin or kotteri mirin. It’s technically not mirin since it has a really low alcohol material and gets its sweet taste from sugars rather of natural developing. In the end, if you’re not making a high-end meal, I believe it does not truly matter. It’s sort of like how they inform you to prepare with a good red wine, however not the very best bottle. Aji-mirin is sort of like that good red wine.

Teriyaki chicken thighs

Typically, teriyaki chicken is made with boneless skin on chicken legs (both thigh and drumstick). The skin crisps up perfectly and keeps whatever juicy. For ease, we’re going to utilize boneless skin on thighs, which are truly simple to discover at the supermarket.

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com

What about teriyaki chicken breast?

You can utilize chicken breasts, however they are a lot leaner and will more than likely dry prior to you get an excellent sear on the skin since they’re so thick. If you’re going to utilize breasts, I advise cutting them up into bite sized pieces, preparing them simply till they’re prepared through, then tossing them with the teriyaki sauce.


instant pot teriyaki chicken | www.iamafoodblog.com

Instantaneous pot teriyaki chicken

You remain in luck! We have an instantaneous pot teriyaki chicken dish right here. It’s not the crispy sort of chicken teriyaki, it’s more saucy however it’s simply as excellent and has loads of sweet and tasty teriyaki sauce.

Basically, all you do is include the sauce components and thighs to the pot, set the pressure on high for 7 minutes, fast release, make a fast cornstarch slurry, thicken the sauce, and you’re done! Click on this link for the dish and more information.

Grilled teriyaki chicken

To barbecue teriyaki chicken: barbecue the thighs, skin side down over medium heat till golden and crispy. Flip and cook on the other side. Eliminate from the grill. Make the sauce in a pan by including the soy, mirin, sake, and sugar and giving a mild simmer. Blend 2 teaspoons cornstarch with 1 tablespoon water and blend into the sauce. Give a simmer and let thicken somewhat. Spoon onto the grilled chicken.

Teriyaki chicken stir fry

For teriyaki chicken stir fry: prepare 1-2 inch pieces of chicken in a fry pan over medium high heat till prepared through. Include the sauce components and give a simmer. Stir in the cornstarch slurry and let the sauce thicken and delight in.

Baked teriyaki chicken

Bake the the chicken thighs in a oven safe baking sheet with the sauce components, consisting of the cornstarch slurry, at 375 ° F till prepared however, 30-40 minutes.

Crockery pot teriyaki chicken

Location chicken thighs in the crockery pot in addition to the sauce components, minus the cornstarch slurry. Cover and prepare on high for 4-5 hours or on low for 8 hours. In the last hour of cooking, blend up the cornstarch slurry and stir into the crockery pot.

One pot teriyaki chicken

You can prepare the chicken and the sauce in one pan. Prepare the thighs, in a dry pan, over medium heat till the skin is brown and crispy, about 15-20 minutes. Drain pipes off any excess fat and after that turn the chicken. Include the sauce components and give a simmer. Stir in the cornstarch slurry and let the sauce thicken, then delight in!

teriyaki chicken plate | www.iamafoodblog.com


  • Dry the chicken skin. Pat the skin dry with a paper towel so the skin has the very best opportunity of browning and crisping up. Wetness is the opponent of crispy, so make certain to dry your chicken skin as much as possible.
  • Start in a cold pan. Utilize a non-stick pan so the chicken does not stick and launches quickly. We’re not cooking at high heat here so a non-stick pan is best for this. Gazing in a cold pan suggests that the fat will render out gradually and the skin will brown while the chicken cooks.
  • Prepare the sauce and the chicken seperately. If you prepare the sauce and chicken individually, the chicken skin will remain great and crisp and you’ll have a lots of sauce to spoon on later on.

Teriyaki Chicken Recipe | www.iamafoodblog.com

Teriyaki Chicken Dish

You just require 6 components to make the very best teriyaki chicken of your life.
Serves 2
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Preparation Time 5 minutes Prepare Time 15 minutes Overall Time 20 minutes


  • 4 boneless, skin-on chicken thighs see notes
  • 2 tablespoon soy sauce Japanese chosen
  • 2 tablespoon mirin
  • 2 tablespoon sake
  • 1 tablespoon sugar
  • 1 tsp cornstarch optional, see notes


  • Include the chicken, skin side to a dry, non-stick pan. The chicken will render out enough fat that you do not require to include any additional. Turn the heat on to medium and cook till the skin is brown and crispy, about 15-20 minutes, then turn.Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs | www.iamafoodblog.com
  • On the other hand, make the sauce: in a little sauce pan, include the soy, mirin, sake, and sugar and give a mild simmer. Blend the cornstarch with 1 tablespoon water and blend into the sauce. Give a simmer and let thicken somewhat. Reserve.teriyaki sauce | www.iamafoodblog.com
  • When the chicken skin is brown and crispy, flip and prepare the opposite for 5 minutes and examine to make certain the chicken is prepared through. Rest on a cutting board for 5 minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.teriyaki chicken bowls | www.iamafoodblog.com


You most likely will not have the ability to discover boneless skin-on thighs. If you can’t, bone-in skin-on are simply as delicious (perhaps even much better!) you’ll simply require to consume with a knife and fork rather of chopsticks.
You do not require to include cornstarch to your teriyaki sauce it does nevertheless, accelerate the decrease time and offers you a thick, shiny sauce.

Approximated Nutrition

Nutrition Information.
Teriyaki Chicken Dish.

Quantity Per Serving.

Calories 382
Calories from Fat 173

% Daily Worth *

Fat 19.2 g 30% Hydrogenated fat 5.4 g 34% Cholesterol 115mg 38% Salt 1137mg 49% Potassium 314mg 9% Carbs 15g 5% Fiber 0.1 g 0% Sugar 10.3 g 11% Protein 32.1 g 64% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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