Teriyaki Chicken Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Soy sauce: Adds a salty and umami flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sugar: Enhances the sweetness of the sauce.

Sake: A Japanese rice wine that adds depth to the marinade.

Ginger: Freshly grated, it adds a zesty and spicy note.

Garlic: Minced, it provides a rich and aromatic flavor.

When marinating the chicken, ensure that each piece is thoroughly coated with the soy sauce, mirin, sugar, sake, ginger, and garlic mixture. For an even more flavorful result, consider marinating the chicken for a few hours or overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat, resulting in a more succulent and tasty teriyaki chicken.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in the recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweetness and acidity of mirin.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile that complements the dish.

• sake - Substitute with dry sherry: Dry sherry has a similar alcohol content and flavor profile, making it a good substitute for sake.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for every teaspoon of grated ginger to maintain the ginger flavor.

• minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for every clove of minced garlic to achieve a similar garlic flavor.

• Allow the teriyaki chicken to cool completely before storing. This prevents condensation, which can lead to soggy chicken.
• Transfer the cooled chicken to an airtight container. Make sure to pour any remaining sauce over the chicken to keep it moist.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, freezing is recommended.
• To freeze, place the chicken pieces in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the chicken is frozen solid, transfer the pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the chicken in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, adding a splash of water or chicken broth to keep it moist.
• For a quick meal, microwave the thawed chicken on medium power, covered, to retain moisture. Serve with freshly steamed rice or vegetables for a complete dish.

• Oven Method: Preheat your oven to 350°F (175°C). Place the teriyaki chicken in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through. This method helps maintain the juiciness and flavor of the chicken.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or sesame oil. Place the chicken in the skillet and cover it with a lid. Cook for about 5-7 minutes, flipping occasionally, until the chicken is heated through. You can add a splash of water or leftover sauce to keep it moist.

• Microwave Method: Place the chicken on a microwave-safe plate and cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating. Be cautious not to overheat, as this can make the chicken tough.

• Steaming Method: Set up a steamer or use a steaming basket over a pot of boiling water. Place the teriyaki chicken in the basket, cover, and steam for about 5-10 minutes until heated through. This method helps retain the moisture and tenderness of the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken in the air fryer basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give the chicken a slightly crispy exterior while keeping it moist inside.

• Mixing bowl: A large bowl used to combine the soy sauce, mirin, sugar, sake, ginger, and garlic for the marinade.

• Whisk: A tool to thoroughly mix the marinade ingredients together until the sugar is dissolved.

• Measuring cups: Used to measure out the soy sauce, mirin, and sake accurately.

• Measuring spoons: Used to measure the sugar, grated ginger, and minced garlic precisely.

• Grater: A tool to grate fresh ginger for the marinade.

• Knife: Used to mince the garlic and trim any excess fat from the chicken thighs.

• Cutting board: A surface to safely cut and prepare the garlic and chicken.

• Skillet: A large, flat-bottomed pan used to cook the chicken evenly.

• Tongs: Used to flip the chicken pieces in the skillet to ensure they cook evenly on both sides.

• Spatula: Useful for stirring the marinade in the skillet as it simmers and thickens.

• Serving platter: A dish to present the cooked chicken once it's done.

• Rice cooker: If serving the chicken with rice, this tool will help cook the rice perfectly.

• Vegetable steamer: If serving the chicken with vegetables, this tool will help steam them to the right tenderness.

Prepare the marinade in advance: Mix the soy sauce, mirin, sugar, sake, ginger, and garlic the night before to save time.

Use a ziplock bag: Marinate the chicken in a ziplock bag for even coating and easy cleanup.

Preheat the skillet: Ensure the skillet is hot before adding the chicken to reduce cooking time.

Double the sauce: Make extra marinade and store it in the fridge for future use.

Cut the chicken into smaller pieces: Smaller pieces cook faster and absorb more flavor.