Teriyaki Chicken with Silky Glaze

Name: Teriyaki Chicken with Silky Glaze
Total time: 30 min
Ingredients: 300g, thinly sliced boneless chicken thighs; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon cooking sake or dry sherry; 1 tablespoon brown sugar; 1 teaspoon, grated fresh ginger; 3 tablespoons, for coating cornstarch; 2 tablespoons vegetable oil; for garnish sesame seeds; 2 stalks, sliced green onions

Tender chicken slices coated in a crispy shell, finished with a sweet and savory teriyaki glaze. Simple enough for weeknights, special enough for company.

30 min

Easy

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Story

This classic teriyaki chicken comes together quickly with minimal fuss. The key is getting that sticky coating on the chicken before searing, then building the sauce directly in the pan for maximum flavor.

Ingredients

boneless chicken thighs 300g, thinly sliced

soy sauce 3 tablespoons

mirin 2 tablespoons

cooking sake or dry sherry 1 tablespoon

brown sugar 1 tablespoon

fresh ginger 1 teaspoon, grated

cornstarch 3 tablespoons, for coating

vegetable oil 2 tablespoons

sesame seeds for garnish

green onions 2 stalks, sliced

Instructions

Mix the teriyaki sauce

Combine soy sauce, mirin, sake, brown sugar, and grated ginger in a small bowl. Stir until the sugar dissolves completely. Set aside.

Marinate and coat the chicken

Place the sliced chicken in a bowl. Pour half of the sauce mixture over the chicken and massage it in with your hands. Keep mixing until the liquid is absorbed and the meat feels slightly sticky, about 2 minutes. Let it rest for 5 minutes, then toss the chicken in cornstarch until evenly coated. Shake off any excess.

Sear the chicken

Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer—work in batches if needed. Cook without moving for 2 minutes until the bottom is golden and crispy, then flip and cook another minute. Remove to a plate.

Build the glaze

Pour the remaining sauce into the hot pan. Let it bubble and thicken for about 2 minutes until it coats a spoon. Return the chicken to the pan and toss to coat evenly in the glossy sauce.