Best Teriyaki Chicken Recipe: A Delicious and Easy Guide
This blog post provides a simple yet delicious teriyaki chicken recipe perfect for beginners and seasoned cooks alike. We’ll cover everything from selecting the right ingredients to mastering the perfect teriyaki glaze. Get ready to tantalize your taste buds!
What Makes This Teriyaki Chicken Recipe the Best?
Our recipe stands out because it balances simplicity and flavor. We use readily available ingredients and a straightforward cooking method, ensuring even novice cooks can achieve restaurant-quality results. The key is in the homemade teriyaki glaze, which delivers a rich, savory, and slightly sweet flavor that perfectly complements the tender chicken.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay more moist)
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
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For the Teriyaki Glaze:
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (optional, but adds depth of flavor)
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch (for thickening)
Step-by-Step Instructions:
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Prepare the Chicken: In a medium bowl, combine the chicken thighs with cornstarch, salt, and pepper. Toss to coat evenly. This helps the chicken to brown beautifully and retain moisture.
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Make the Teriyaki Glaze: In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar, honey, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is dissolved.
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Thicken the Glaze: In a small bowl, whisk together the 1 tsp of cornstarch with 1 tablespoon of cold water to form a slurry. Slowly pour the slurry into the simmering glaze, whisking continuously until the glaze thickens slightly.
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Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
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Glaze the Chicken: Pour the teriyaki glaze over the chicken, turning to coat evenly. Reduce heat to medium-low and simmer for another 2-3 minutes, allowing the glaze to fully coat the chicken and reduce slightly.
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Serve and Enjoy: Serve your delicious teriyaki chicken immediately over rice, noodles, or with your favorite vegetables.
Tips for the Best Teriyaki Chicken:
- Don't overcrowd the pan: Overcrowding will steam the chicken instead of browning it.
- Adjust the sweetness: If you prefer a less sweet glaze, reduce the amount of brown sugar and honey.
- Use fresh ginger: Fresh ginger provides a brighter, more intense flavor than ground ginger.
- Marinate (Optional): For extra flavor, you can marinate the chicken in the teriyaki glaze for at least 30 minutes before cooking.
Frequently Asked Questions (FAQs):
Q: Can I use chicken breasts instead of thighs?
A: Yes, but chicken breasts tend to dry out more easily than thighs. Reduce the cooking time slightly and make sure to not overcook them.
Q: Can I make the glaze ahead of time?
A: Yes, the glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
Q: What can I serve with teriyaki chicken?
A: Teriyaki chicken pairs well with steamed rice, noodles, quinoa, stir-fried vegetables, and a simple green salad.
This recipe provides a foundation for culinary creativity. Feel free to experiment with different vegetables, spices, and serving suggestions to personalize your teriyaki chicken experience. Enjoy!
