15-Minute Teriyaki Chicken
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A quick and easy teriyaki chicken recipe perfect for busy days. This recipe offers both a traditional and a non-alcoholic version of the teriyaki sauce.
00:15:00 total
Serves 2
easy
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Ingredients
- boneless skin-on chicken thighs - 450 g (450 g)
- soy sauce - 4 tablespoons (2 tablespoons for traditional sauce, 2 tablespoons for non-alcoholic sauce)
- mirin - 2 tablespoons (2 tablespoons)
- sake - 2 tablespoons (2 tablespoons)
- sugar - 2 tablespoons (1 tablespoon for traditional sauce, 1 tablespoon for non-alcoholic sauce)
- water - 4 tablespoons (4 tablespoons)
- corn syrup - 1 tablespoon (1 tablespoon)
- hondashi Japanese dashi powder - 1/4 teaspoon (1/4 teaspoon)
- potato starch - watch the video to see (for coating, can substitute with corn starch or AP flour)
- salt and pepper - to taste (for seasoning)
- oil - 1 tablespoon (1 tablespoon)
Instructions
- Prepare the Teriyaki Sauce: In a small container, mix 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, and 1 tablespoon of sugar for the traditional sauce. For a non-alcoholic version, mix 2 tablespoons of soy sauce, 4 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of corn syrup, and 1/4 teaspoon of hondashi.
- Prep the Chicken: Flatten 450 g of boneless skin-on chicken thighs with the back of a knife for even cooking. Pat them dry, season with salt and pepper, and lightly coat with potato starch.
- Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken skin side down for about 4 minutes, then flip and cook the other side for 4-5 minutes or until cooked through. If the chicken is thick, reduce heat to medium-low and cover with a lid.
- Simmer with Sauce: Wipe off excess oil from the pan, pour the teriyaki sauce over the chicken, and simmer for about 2 minutes over medium-low heat, flipping the chicken to absorb the sauce.
- Serve: Remove the chicken from the pan, let it rest for a few minutes, then slice into bite-sized pieces. Serve with rice, salad greens, cherry tomatoes, and pour some leftover sauce from the pan over the chicken.
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