TERIYAKI CHICKEN

INGREDIENTS

For the Chicken:

• 700–900 g (1.5–2 lb) chicken
  thighs = juicier & traditional
  breasts = leaner but still great
• Salt – ½ tsp
• Black pepper – ½ tsp
• Cornstarch – 1 tbsp (optional but recommended for crispiness)
• Neutral oil (vegetable / canola / sunflower) – 2 tbsp

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For the Teriyaki Sauce (THE STAR ):

• Soy sauce – ½ cup
  (use low-sodium if you don’t want it too salty)
• Brown sugar – ⅓ cup
  (white sugar works, honey works, but brown sugar is best)
• Honey – 2 tbsp (for shine + depth)
• Mirin – ¼ cup
  (if you don’t have it, substitute: 3 tbsp rice vinegar + 1 tbsp sugar)
• Rice vinegar – 1 tbsp
• Garlic – 5–6 cloves, finely minced
• Fresh ginger – 1½ tbsp, grated
• Sesame oil – 1½ tsp
• Water – ¼ cup
• Cornstarch – 1½ tbsp
• Water (for slurry) – 2 tbsp

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Optional BUT AMAZING Add-Ins:

• Chili flakes – ½ tsp (heat )
• Pineapple juice – 2 tbsp (sweet & tangy twist)
• Orange zest – ½ tsp (restaurant secret )

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For Garnish:

• Toasted sesame seeds
• Green onions (spring onions), thinly sliced
• Extra sauce (trust me, you’ll want it)

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STEP 1: PREP THE CHICKEN (IMPORTANT)

1. Pat chicken dry with paper towels
   Moisture = no browning
2. If using thighs, trim excess fat (don’t remove all—fat = flavor)
3. Cut into:
   • Strips (stir-fry style), OR
   • Bite-size cubes, OR
   • Leave whole for classic teriyaki
4. Sprinkle chicken with:
   • Salt
   • Black pepper
   • Cornstarch (light coating)

Toss gently and let it sit 10–15 minutes
This helps the chicken stay juicy and helps sauce stick.

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STEP 2: MAKE THE TERIYAKI SAUCE

1. In a bowl, combine:
   • Soy sauce
   • Brown sugar
   • Honey
   • Mirin
   • Rice vinegar
   • Garlic
   • Ginger
   • Sesame oil
   • Water
2. Mix until sugar is mostly dissolved
3. In a separate tiny bowl, mix:
   • Cornstarch + water → smooth slurry

Do NOT add slurry yet!

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STEP 3: COOK THE CHICKEN (PAN METHOD – BEST OPTION)

1. Heat a large pan or wok on medium-high heat
2. Add oil and let it get hot (but not smoking)
3. Place chicken in a single layer
   Do NOT crowd the pan
4. Let it cook undisturbed for 3–4 minutes
   This creates golden crust
5. Flip chicken and cook another 3–4 minutes
6. Remove chicken from pan and set aside

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STEP 4: SAUCE MAGIC

1. Lower heat to medium
2. Pour sauce mixture into the same pan
3. Stir and scrape up all browned bits (FLAVOR!)
4. Let sauce simmer 2–3 minutes
5. Slowly add cornstarch slurry while stirring
6. Sauce will thicken and become glossy

If too thick → add water 1 tbsp at a time
If too thin → simmer longer

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STEP 5: COMBINE EVERYTHING

1. Add chicken back into the pan
2. Toss gently to coat every piece
3. Simmer together 2–3 minutes
4. Sauce should cling like shiny glaze

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STEP 6: FINAL TOUCHES

• Sprinkle sesame seeds
• Add green onions
• Taste and adjust:
  • Too salty? → add honey or water
  • Too sweet? → splash of vinegar
  • Not strong enough? → more soy sauce

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HOW TO SERVE (VERY IMPORTANT)

Serve teriyaki chicken with:

• Steamed white rice
• Fried rice
• Noodles
• Stir-fried veggies (broccoli, bell peppers, carrots, snap peas)

Spoon extra sauce over everything

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BONUS VARIATIONS

Teriyaki Chicken Stir Fry

Add veggies after removing chicken:

• Broccoli
• Bell peppers
• Onion
• Mushrooms

Cook veggies → add sauce → add chicken back

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Spicy Teriyaki Chicken

Add:

• Sriracha or chili paste – 1–2 tbsp
• Extra ginger

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Pineapple Teriyaki Chicken

Add:

• Pineapple chunks
• Pineapple juice in sauce

Sweet + savory perfection

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COMMON MISTAKES (AVOID THESE)

• Overcrowding the pan
• Burning garlic
• Adding cornstarch directly
• Skipping sugar (it’s essential!)

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STORAGE & REHEATING

• Fridge: up to 4 days
• Freezer: up to 2 months
• Reheat gently with splash of water