What To Know
- In a small bowl, whisk together the cornstarch and water to form a slurry.
- Swap out the brown sugar in the marinade for honey and add a tablespoon of minced garlic to the sauce.
- The cooked chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.
Indulge in the tantalizing flavors of restaurant-style chicken teriyaki with this comprehensive guide. From marinating the chicken to crafting the perfect sauce, we’ll walk you through every step to achieve that irresistible umami burst.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
For the Teriyaki Sauce:
- 1 cup soy sauce
- 1 cup mirin
- 1 cup sake (Japanese rice wine)
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Marinating the Chicken:
1. In a large bowl, combine the chicken, soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil.
2. Mix well to coat the chicken evenly.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
Making the Teriyaki Sauce:
1. In a medium saucepan, whisk together the soy sauce, mirin, sake, brown sugar, and honey.
2. Bring to a simmer over medium heat, stirring constantly.
3. In a small bowl, whisk together the cornstarch and water to form a slurry.
4. Slowly pour the cornstarch slurry into the simmering sauce while whisking vigorously.
5. Continue simmering until the sauce thickens and becomes glossy, about 2-3 minutes.
Cooking the Chicken:
1. Heat a large skillet or grill pan over medium-high heat.
2. Add the marinated chicken and cook until browned on all sides.
3. Pour the teriyaki sauce over the chicken and reduce heat to medium-low.
4. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
Tips for Restaurant-Style Chicken Teriyaki
- Use high-quality ingredients: Fresh, tender chicken and authentic Japanese ingredients will elevate the flavor.
- Marinate the chicken: Marinating allows the flavors to penetrate deeply, resulting in juicy, flavorful chicken.
- Reduce the sauce: Simmering the teriyaki sauce until it thickens enhances its richness and creates a glossy finish.
- Don’t overcook the chicken: Overcooking can make the chicken dry and tough. Cook until just done.
- Serve with sides: Accompany your chicken teriyaki with fluffy rice, steamed vegetables, or a side salad for a complete meal.
Variations
- Spicy Chicken Teriyaki: Add a dash of chili powder or Sriracha to the marinade for a fiery kick.
- Honey Garlic Chicken Teriyaki: Swap out the brown sugar in the marinade for honey and add a tablespoon of minced garlic to the sauce.
- Pineapple Chicken Teriyaki: Add chopped pineapple chunks to the chicken and sauce for a sweet and tangy twist.
Conclusion
With these culinary secrets, you’ll master the art of making chicken teriyaki restaurant style. Impress your family and friends with this delectable dish that showcases the perfect balance of savory, sweet, and umami.
Frequently Asked Questions
Q: What is the best cut of chicken to use for chicken teriyaki?
A: Boneless, skinless chicken breasts or thighs work well.
Q: Can I use other liquids besides sake in the teriyaki sauce?
A: Yes, you can substitute dry white wine or chicken broth for sake.
Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).
Q: Can I make the chicken teriyaki ahead of time?
A: Yes, you can marinate the chicken overnight and cook it later. The cooked chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.
Q: What are some side dishes that pair well with chicken teriyaki?
A: Steamed rice, stir-fried vegetables, edamame, or miso soup are all great options.
