Teriyaki Chicken Recipe

This classic Japanese dish has won hearts worldwide, and for good reason! Today, I’m excited to share with you my favorite recipe for traditional Japanese pan-fried teriyaki chicken, complete with steamed rice and miso soup. Let’s embark on this culinary journey together!

Ingredients

For the Teriyaki Chicken:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil for frying

For the Sides:

• 2 cups short-grain Japanese rice
• 4 cups water (for rice)
• 4 servings of instant miso soup

Let’s Get Cooking!

Preparing the Teriyaki Sauce

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic.
2. Set aside 1/4 cup of the mixture for glazing later.

Marinating the Chicken

1. Place chicken thighs in a ziplock bag and pour in the remaining teriyaki mixture.
2. Massage the bag to ensure even coating and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Cooking the Rice

1. Rinse the rice in cold water until the water runs clear.
2. Add rice and 2 cups of water to a rice cooker or pot.
3. If using a pot, bring to a boil, then reduce heat and simmer covered for 18-20 minutes.

Pan-Frying the Chicken

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Remove chicken from marinade, letting excess drip off.
3. Cook chicken for 6-7 minutes on each side, or until golden brown and cooked through.
4. Pour the reserved 1/4 cup of teriyaki sauce over the chicken.
5. Simmer for 2-3 minutes, turning chicken to coat evenly as the sauce thickens.

Preparing Miso Soup

While the chicken is cooking, prepare the instant miso soup according to package instructions.

Plating Your Masterpiece

Arrange the glossy, caramelized teriyaki chicken on a plate with a mound of steaming rice. Serve the miso soup in a small bowl on the side. For an extra touch of authenticity, garnish with a sprinkle of toasted sesame seeds and a few slivers of green onion.

Chef’s Tips

• For an extra crispy exterior, lightly dust the chicken with cornstarch before frying.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the pan when glazing the chicken.
• Don’t have sake? Use dry sherry or even white wine as a substitute.

Enjoy your homemade Japanese feast, and don’t forget to share your culinary creations with us! 🍗🍚🥢 Itadakimasu!