Save Time And Money By Learning How To Make Chicken Teriyaki From Scratch – It’s Easier Than You Think!

Craving that mouthwatering, glossy chicken teriyaki dish you’ve enjoyed at your favorite Japanese restaurant? With this step-by-step guide, you can recreate the authentic flavors of chicken teriyaki from the comfort of your own kitchen. By following these simple instructions, you’ll master the art of making this delectable dish from scratch.

Gather Your Ingredients

Before embarking on this culinary adventure, ensure you have all the necessary ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup sake (Japanese rice wine)
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 green onion, thinly sliced
• Sesame seeds (for garnish)

Prepare the Chicken

1. Trim and Cut: Remove any excess fat from the chicken. Cut the chicken breasts or thighs into bite-sized pieces.
2. Marinate: In a large bowl, combine the chicken with the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and green onion. Mix well to ensure all the chicken pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Make the Teriyaki Sauce

1. Combine Ingredients: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, and honey.
2. Simmer: Bring the sauce to a simmer over medium heat, stirring occasionally.
3. Reduce and Thicken: Continue to simmer the sauce for 10-15 minutes, or until it has reduced and thickened. The sauce should coat the back of a spoon.

Cook the Chicken

1. Grill or Pan-Fry: Heat a grill or large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Grill or pan-fry the chicken for 5-7 minutes per side, or until cooked through.
2. Glaze: Once the chicken is cooked, add the teriyaki sauce to the pan. Stir to coat the chicken and allow the sauce to caramelize slightly.

Serve and Garnish

1. Transfer to a Serving Dish: Transfer the chicken teriyaki to a serving dish.
2. Garnish: Sprinkle with sesame seeds and any additional desired garnishes, such as thinly sliced green onions or cilantro.

Troubleshooting

• Chicken is not cooked through: Cook for a few more minutes or until the internal temperature reaches 165°F.
• Sauce is too thin: Simmer the sauce for a longer period to reduce it.
• Sauce is too thick: Add some water or mirin to thin out the sauce.

Tips

• Use chicken thighs for a juicier result.
• Marinate the chicken overnight for maximum flavor.
• Do not overcook the chicken, as it will become dry.
• Serve chicken teriyaki with rice or noodles.

Variations

• Spicy Chicken Teriyaki: Add a teaspoon of Sriracha or chili powder to the marinade.
• Honey Garlic Chicken Teriyaki: Increase the honey to 1/4 cup and add 1 tablespoon of minced garlic.
• Pineapple Chicken Teriyaki: Add 1/2 cup of chopped pineapple to the marinade.

Final Thoughts

With this comprehensive guide, you now possess the knowledge and culinary skills to prepare mouthwatering chicken teriyaki from scratch. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will empower you to recreate the authentic flavors of this beloved Japanese dish.

What You Need to Learn

Q: Can I use chicken breasts or thighs for this recipe?
A: Yes, you can use either chicken breasts or thighs. Chicken thighs will result in a juicier dish.

Q: What can I substitute for mirin?
A: You can substitute mirin with dry sherry or a mixture of white wine and sugar.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 30 minutes or up to overnight. Longer marinating times will result in more flavorful chicken.