Fast or Fancy

Chicken Teriyaki

Prep: 10m/15m

Cook: 10m/15m

Servings: 4

Although you wouldn’t see this on a menu in Japan, there is still a “traditional” way to cook chicken teriyaki. It was developed by Japanese immigrants adapting the original teriyaki method to local ingredients, initially in Hawaii and then most popularly in Seattle, WA. It’s sweet, tangy, salty, and even the fancy version can be…

—Ingredients—

Fast

  • 1.5 lb. chicken, cut into bite sized pieces

teriyaki Sauce
  • 2 tbsp soy sauce
  • 2 tbsp cooking wine*
  • 1 tbsp sugar
  • 1/2 tsp corn starch
  • 1 tsp garlic, minced (optional)
  • 1 tsp ginger, grated (optional)

Fancy

  • 1.5 lb. chicken thighs, skin on
  • 3 tbsp potato starch

Teriyaki Sauce
  • 2 tbsp ginger, grated
  • 4 tbsp sake (try 2tbsp)
  • 4 tbsp mirin
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp grated ginger, juiced

—Method—

Fast Method
  1. Mix teriyaki sauce ingredients together in a bowl. Microwave for 1m. Give a stir then allow to sit as you cook the chicken.
  2. Cook chicken until done. Roughly 4m per side for breast, and 5m per side for thighs.
  3. Remove chicken to wipe out fat, then return chicken to the pan.
  4. Add the teriyaki sauce and allow to thicken, about 1m. Add the chicken back in to glaze.
Fancy Method
  1. Mix teriyaki sauce ingredients (except the ginger) in a bowl. Juice the ginger by using a a spoon to squeeze the grated ginger in fine strainer into a bowl. Add remaining sauce ingredients and stir.
  2. Trim the thighs of excess skin and fat around the edges. Coat both sides of chicken with potato starch.
  3. Cook chicken skin side down over medium high heat about 6-8m, depending on size of thighs. Flip when cooked about 3/4 through. (Only the top layer is still pink.) Cook an additional 2 minutes.
  4. Remove chicken to wipe out the fat from the pan. (Use a paper towel and tongs or wooden spoon.)
  5. Reduce heat to medium. Add the teriyaki sauce to the pan. Simmer 2m. Add the chicken back in to coat, then simmer an additional 2-3m, until reduced by about 1/2.
  6. Cut the chicken into slices, and serve over rice. Garnish with green onion and sesame seeds.

—Notes—

  • *Cooking wine options, most “authentic” flavor listed first: sake, shaoxing wine, dry sherry, dry white wine.

—Serving Ideas—

  • Steamed Broccoli
  • Sauteed leafy greens, such as Ohitashi
  • Grilled Pineapple

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