Crispy Teriyaki Recipe
Make Crispy Teriyaki Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Teriyaki Chicken Coating and Marinade
Teriyaki glaze
Method
Crispy Teriyaki Chicken - Coating and Fry
- 1
- 2
Whisk eggs with 2 tablespoons water in a shallow dish to make an egg wash.
- 3
In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Place the panko breadcrumbs in a separate shallow dish.
- 4
Dredge each marinated chicken piece in the dry coating, then dip into the egg wash and press into the panko breadcrumbs to create a thick, crispy crust.
- 5
Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 4–5 minutes per batch. Drain on a rack.
Teriyaki glaze and finish
- 6
In a small saucepan, combine 1/2 cup soy sauce, mirin, honey, rice vinegar, sesame oil, 1 teaspoon grated ginger, and 2 minced garlic cloves. Bring to a simmer over medium heat.
- 7
Whisk in a slurry made from 1 tablespoon cornstarch and 2 tablespoons water. Simmer until glaze thickens and coats the back of a spoon, about 1–2 minutes.
- 8
Toss the hot, crispy chicken pieces with the glaze until evenly coated. Return to the pan briefly if needed to set the glaze.
- 9
Garnish with sesame seeds and sliced green onions. Serve immediately, ideally over steamed rice and vegetables.
