Quick teriyaki chicken

How to make Teriyaki Chicken Recipe

Teriyaki chicken holds a special place in my heart and my taste buds. Whether it's the savory glaze or the perfect blend of sweet and tangy flavors, it never fails to bring a smile to my face. Like many of you, I've enjoyed this dish in the cozy corners of Japanese restaurants, accompanied by a delightful bento box filled with rice, a crisp, refreshing salad, and a warm bowl of miso soup. It's a meal that feels both comforting and exotic, a culinary journey from the comfort of a dining chair.

But here's a revelation: you can recreate this magic at home! And the best part? You only need four simple ingredients that are probably sitting in your pantry right now. While traditional teriyaki sauce recipes call for ingredients like mirin and cooking sake, my version simplifies things without compromising on taste. This approachable method ensures that anyone, regardless of their cooking skills, can bring this delicious dish to life in their kitchen.

Ingredients: A Closer Look

Before we dive into the cooking process, let's talk about what you'll need. The beauty of this recipe lies in its simplicity and accessibility. Here's what you're going to grab:

  • Soy Sauce: The base of our teriyaki sauce, providing that umami-rich flavor we all love.
  • Sugar: To balance the soy sauce's saltiness and add that characteristic teriyaki sweetness.
  • Garlic: A key aromatic that adds depth and a hint of spice to our sauce.
  • Ginger: For that warm, zesty kick that elevates the overall flavor profile.

That's it! These four ingredients come together to create a teriyaki sauce that's both authentic and incredibly easy to make.

- 5 cloves of garlic, finely diced
- 2 tablespoons of finely diced ginger
- 1/4 cup of water
- 1 cup of soy sauce
- 1cup of brown sugar
- Cornstarch or potato starch (for coating the chicken)
- 500g (approximately 1 pound) chicken thigh fillets
- Grapeseed oil or peanut oil (for frying)
- Sesame seeds (for garnish)
- Fresh parsley (for garnish)
- Cooked rice, for serving

1. In a saucepan over low to medium heat, combine the brown sugar, water, and soy sauce. Stir until the sugar dissolves completely. Add the finely diced garlic and ginger to the saucepan. Let the mixture simmer and thicken slightly for about 10 minutes. For a thicker sauce, whisk in a small amount of cornstarch dissolved in water. Once done, set aside.

2. Coat the chicken thigh fillets evenly in cornstarch or potato starch, shaking off any excess. Heat a wok or large frying pan over medium heat and add enough grapeseed or peanut oil to cover the bottom. Once the oil is hot, add the chicken fillets. Cook the chicken until it is golden brown and cooked through, reaching an internal temperature of 80°C (176°F) when checked with a thermometer. Remove the chicken and let it rest for a moment.

3. Return the chicken to the pan and pour the teriyaki sauce over it. Cook, stirring gently, until the chicken is well-coated and the sauce has thickened.

4. Serve the teriyaki chicken over cooked rice. Garnish with sesame seeds, fresh parsley, and optional green onion and chili sauce for an extra kick. Enjoy.

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