This is an easy teriyaki chicken recipe which I often make in Japan. The only tip to make juicy and moist Teriyaki chicken is to marinate it in whole milk overnight. It makes the chicken tender and also whole milk neutralizes the smell of chicken. Fried chicken is often prepped with buttermilk, but in the same way, whole milk is used to soften the meat with lactic acid. I use whole milk because buttermilk is not available in Japan. If you not to use milk, substitute with Sake and a bit of salt to marinade. These work the same way.
In Japan, it’s common to use boneless skin-on chicken thighs for Teriyaki chicken, but you can also use skinless/skin-on chicken breast. So feel free to try it with your favorite boneless chicken.
What is Teriyaki?
Teriyaki is a sauce made with soy sauce, sake, mirin, and sugar. The taste of Teriyaki sauce is sweet and salty, and addictively delicious! You can use this Teriyaki sauce in the recipe not only for chicken but also for salmon and hamburger. Since teriyaki is a common sauce in Japan, you can find teriyaki burgers on McDonald’s menu in Japan. It tastes good.
What you need for Teriyaki chicken
Serve for 2
To marinade
300g (0.6lb) boneless, skin-on chicken thighs(recommended) or boneless breasts
1/2 cup whole milk (sub. 1 tbs Sake and a pinch of salt)
Teriyaki chicken sauce
1 1/2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1/2 tbsp sugar
To fry
1 tbsp cornstarch or potato starch (sub. flour)
1 tbsp olive oil
How to make Easy Teriyaki Chicken
First, make a cut in the thick part of the chicken.
Then marinate the chicken in whole milk overnight. You can substitute with sake and salt.
Next day, drain the milk and wipe off the any moisture with cooking paper and coat with cornstarch/potato starch the chicken.
Heat oil in a frying pan and fry the chicken skin side down over medium heat. While frying, mix soy sauce, mirin, sake and sugar in a small bowl.
When the skin is crispy and golden brown, turn it over and cook it with the lid on the pan. At this time, add vegetables and cook together if you want.
Once the chicken is cooked through, add the mixed sauce and gently tilt the pan. When the sauce becomes thick, take out the chicken and cut it. Then put it on a plate and pour the sauce over.
How to eat Teriyaki Chicken?
Teriyaki chicken is delicious in a rice bowl and sandwiches. I usually eat teriyaki chicken with vegetables and miso soup and rice. If you cook vegetables such as asparagus or broccoli with the chicken, you can prepare quick dinner/lunch.
Easy Teriyaki Chicken
Ingredients
To marinade
- 300 g (0.6lb) boneless, skin-on chicken thighs(recommended) or boneless breasts
- 1/2 cup whole milk sub. 1 tbs Sake and a pinch of salt
Teriyaki chicken sauce
- 1 1/2 tbsp tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
To fry
- 1 tbsp cornstarch or potato starch sub. flour
- 1 tbsp olive oil
Instructions
- Make a cut in the thick part of the chicken. Not to cut all through the chicken.
- Marinate in whole milk overnight. You can substitute with sake and salt.
- Next day, drain the milk and wipe off the any moisture with cooking paper and coat with cornstarch/potato starch.
- Heat oil in a frying pan and fry the chicken skin side down over medium heat. While frying, mix soy sauce, mirin, sake and sugar in a small bowl.
- When the skin is crispy and golden brown, turn it over and cook it with the lid on the pan. At this time, add vegetables and cook together if you want.
- Once the chicken is cooked through, add the mixed sauce and gently tilt the pan. When the sauce becomes thick, take out the chicken from a pan and cut it. Then put it on a plate and pour the sauce on top.
