Asian Recipe

Make the sauce base

In a medium bowl, combine 1 cup soy sauce, 1 tablespoon mirin, 2 tablespoons sake, 3 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon freshly grated ginger, 2 cloves minced garlic, and 1 teaspoon toasted sesame oil. Whisk until sugar dissolves and ingredients are uniform. This mixture will be used both to marinate and to make the finished sauce.

Prepare cornstarch slurry

In a small cup, stir 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Set aside. The slurry will thicken the sauce at the end.

Marinate the chicken

Place the 1.25 lb cut chicken pieces into a shallow dish or zip-top bag. Add 3/4 cup of the prepared teriyaki mixture (reserve the rest for cooking). Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the chicken and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor.

Cook the chicken

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Once the pan is hot, add the marinated chicken in a single layer, shaking off excess marinade. Cook 4–5 minutes without moving so a crust forms, then flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove chicken to a plate and tent with foil to rest.

Reduce the reserved teriyaki

Pour the remaining teriyaki mixture from the bowl into the same skillet (careful — it will sizzle). Bring to a gentle boil over medium heat, stirring and scraping any browned bits from the pan. Let it reduce, simmering for 3–4 minutes to concentrate flavor.

Thicken and finish the sauce

Give the cornstarch slurry a quick stir and whisk it into the simmering teriyaki sauce. Continue to simmer 30–60 seconds, stirring, until the sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust: if too salty, add 1 teaspoon water or 1/2 teaspoon honey; if too sweet, add 1/2 teaspoon rice vinegar or a squeeze of lemon.

Coat the chicken

Return the cooked chicken pieces to the skillet and toss in the glaze to coat evenly. Spoon the sauce over the chicken and heat 1 minute so the chicken rewarms and absorbs the glaze.

Transfer glazed teriyaki chicken to a serving platter or individual plates. Sprinkle with 1 teaspoon toasted sesame seeds and sliced green onions. Serve immediately over steamed rice or alongside noodles if desired.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet with a splash of water to loosen the glaze.