Restaurants›Japanese Village Restaurant›Chicken Teriyaki Recipe

Chicken Teriyaki Recipe

Inspired by Japanese Village Restaurant
Time35m
Serves4

Flawless morsels of chicken grilled lightly and seasoned with our own teriyaki sauce.

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Ingredients

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For the chicken

For the teriyaki sauce

To finish & garnish

Method

For the chicken

1

Prepare the chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, halve or butterfly them so they are an even thickness (~3/4 inch). This ensures quick, even cooking.

2

Season both sides lightly with kosher salt and black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce and heat the pan.

3

Heat a large nonstick or cast-iron skillet (or grill) over medium-high heat. Add the vegetable oil and swirl to coat. When the oil is shimmering, add the chicken thighs, skinless-side down (or presentation side down) and cook without moving for 4-5 minutes until a deep golden crust forms.

4

Flip the chicken and cook on the other side another 4-5 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes before slicing into bite-sized morsels.

For the teriyaki sauce

5

Combine and reduce

In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves.

6

Let the sauce simmer gently for 4-6 minutes until slightly reduced and aromatic. Stir occasionally to prevent scorching.

7

Thicken the sauce

In a small bowl, whisk the cornstarch with the 2 tablespoons water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue cooking 1-2 minutes until the sauce thickens to a glossy, pourable glaze. Remove from heat and stir in the sesame oil.

To finish & serve

8

Return the sliced chicken to the skillet over low heat and pour about half of the teriyaki glaze over the chicken. Toss or spoon to coat thoroughly and warm the chicken for 1 minute so the glaze clings to the pieces.

9

Arrange the glazed chicken on a serving platter or individual plates. Spoon additional glaze on top as desired. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon or lime wedges on the side for a bright finish if you like.

10

Leftover sauce: reserve remaining teriyaki in a small container for up to 5 days refrigerated. Reheat gently before using.