Sasami Yaki Recipe

Prepare chicken

Pat the chicken tenderloins dry with paper towels. If using breasts, thinly slice across the grain into 1/4- to 1/2-inch strips so they cook quickly and evenly.

Make marinade

In a bowl, whisk together 3 tablespoons coconut milk, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon brown sugar (or honey), 1 teaspoon kosher salt, and 1 teaspoon black pepper until sugar dissolves and the mixture is smooth.

Add the chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. (If short on time, 20–30 minutes will still impart good flavor.)

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat and add 2 teaspoons neutral oil or sesame oil. Heat until shimmering but not smoking.

Sear chicken

Remove excess marinade from the chicken (reserve marinade). Arrange the tenderloins or strips in a single layer in the hot pan without crowding; cook in batches if necessary. Sear for 2–3 minutes per side until golden and just cooked through (internal temperature 165°F / 74°C). Transfer to a plate and tent with foil to keep warm.

Make glaze

Lower heat to medium. Pour the reserved marinade into the pan and bring to a gentle simmer for 1–2 minutes to reduce and cook out raw juices. Add 1 tablespoon unsweetened coconut milk and 1 teaspoon lime juice, stirring to create a slightly thickened glaze. Taste and adjust seasoning (add a pinch of salt or a little more soy if needed).

Coat chicken

Return the cooked chicken to the pan and toss in the glaze for 30–60 seconds to warm and coat evenly. Remove from heat.

Finish and serve

Transfer chicken to a serving plate. Sprinkle with 1 cup chopped cilantro, sliced scallions, and 1 teaspoon toasted sesame seeds if using. Add a pinch of red pepper flakes or shichimi togarashi for heat if desired. Serve immediately with steamed rice or a simple salad.