Teriyaki Chicken (15 Minutes ONLY!)

Today, let’s make the simplest teriyaki chicken. Yes, it really takes just 15 minutes. I’m not talking about a trained chef’s 15 minutes. This is a super simple recipe that even a college student can make. Give it a try! I’m sure you’ll love it!

TERIYAKI CHICKEN (2 servings)

Ingredients:

• 16 oz (450g) boneless, skin-on chicken thighs (or boneless, skinless chicken breasts/thighs)
• Kosher salt and black pepper, to taste
• 2 tbsp potato starch (or cornstarch, all-purpose flour)
• 1 tbsp neutral-tasting oil
• 2 cups hot rice, about 1 cup (210g) for each serving
• Salad greens, to serve
• Cherry tomatoes, to serve

Teriyaki Sauce:

• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar

Non-Alcoholic Teriyaki Sauce:

• 2 tbsp soy sauce
• 4 tbsp water
• 1 tbsp sugar
• 1 tbsp light corn syrup (or honey, Coke)
• 1/4 tsp Hondashi (Japanese bonito soup stock powder)

Instructions:

MAKE TERIYAKI SAUCE

1. Prepare the sauce: In a small container, mix the soy sauce, mirin, sake, and sugar.

2. For a non-alcoholic version, combine the soy sauce, water, sugar, corn syrup, and Hondashi. Stir well.

PREP CHICKEN

1. Trim off any excess fat or skin if needed. Gently flatten out the chicken using the back of your knife for even cooking.

2. Pat dry the chicken with paper towels and season both sides with salt and pepper. Lightly coat with potato starch. (This will crisp up the skin and help the chicken absorb more of the sauce.)

MAKE TERIYAKI CHICKEN

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Once it gets nice and hot, place the chicken skin-side down and cook for 4 minutes. (Rotate the chicken pieces and gently press them down with a spatula to get nice, even browning.)

2. Once the chicken is nicely brown on the bottom, flip and cook the other side for 4 to 5 minutes or until cooked through. (If the chicken is too thick, reduce the heat to medium-low and cover the pan with a lid to prevent burning before the inside is cooked.)

3. Wipe off any excess oil. Pour the sauce over the chicken and simmer over medium-low heat for 2 minutes or until the sauce has thickened and the chicken is beautifully glazed. (Be sure to flip the chicken pieces over and over.)

4. Turn off the heat. Remove the chicken pieces from the pan and let rest for a few minutes. Once they’re cool enough to handle, slice them into bite-sized pieces. 

5. To serve, divide the rice onto serving plates. Top with the chicken, salad greens, and cherry tomatoes. Drizzle with some leftover sauce from the pan for extra flavor. Enjoy!

NOTE:

• Today, we made the simplest teriyaki chicken. But if you’re up for a little extra effort and want a fancier version, check out our previous Chicken Teriyaki Recipe. It will be absolutely worth it!

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YOU MAY ALSO LIKE:

• Omurice (Japanese Omelette Rice)
• Yakisoba (Japanese Stir-Fried Noodles)
• Japanese Potato Salad

Japanese Teriyaki Chicken

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 16 oz (450g) boneless, skin-on chicken thighs (or boneless, skinless chicken breasts/thighs)

• Kosher salt and black pepper, to taste

• 2 tbsp potato starch (or cornstarch, all-purpose flour)

• 1 tbsp neutral-tasting oil

• 2 cups hot rice, about 1 cup (210g) for each serving

• Salad greens, to serve

• Cherry tomatoes, to serve

• Teriyaki Sauce:

• 2 tbsp soy sauce

• 2 tbsp mirin

• 2 tbsp sake

• 1 tbsp sugar

• Non-Alcoholic Teriyaki Sauce:

• 2 tbsp soy sauce

• 4 tbsp water

• 1 tbsp sugar

• 1 tbsp light corn syrup (or honey, Coke)

• 1/4 tsp Hondashi (Japanese bonito soup stock powder)

Directions

• Make Teriyaki Sauce
• Prepare the sauce: In a small container, mix the soy sauce, mirin, sake, and sugar.
• For a non-alcoholic version, combine the soy sauce, water, sugar, corn syrup, and Hondashi. Stir well.
• Prep Chicken
• Trim off any excess fat or skin if needed. Gently flatten out the chicken using the back of your knife for even cooking.
• Pat dry the chicken with paper towels and season both sides with salt and pepper. Lightly coat with potato starch. (This will crisp up the skin and help the chicken absorb more of the sauce.)
• Make Teriyaki Chicken
• Heat 1 tablespoon of oil in a large pan over medium-high heat. Once it gets nice and hot, place the chicken skin-side down and cook for 4 minutes. (Rotate the chicken pieces and gently press them down with a spatula to get nice, even browning.)
• Once the chicken is nicely brown on the bottom, flip and cook the other side for 4 to 5 minutes or until cooked through. (If the chicken is too thick, reduce the heat to medium-low and cover the pan with a lid to prevent burning before the inside is cooked.)
• Wipe off any excess oil. Pour the sauce over the chicken and simmer over medium-low heat for 2 minutes or until the sauce has thickened and the chicken is beautifully glazed. (Be sure to flip the chicken pieces over and over.)
• Turn off the heat. Remove the chicken pieces from the pan and let rest for a few minutes. Once they’re cool enough to handle, slice them into bite-sized pieces. 
• To serve, divide the rice onto serving plates. Top with the chicken, salad greens, and cherry tomatoes. Drizzle with some leftover sauce from the pan for extra flavor. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml