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Easy Teriyaki Chicken

This variation of glazed teriyaki chicken is tangy and lip-smacking delicious. Using pantry staples and few ingredients, you can make a better-than-takeout chicken recipe quickly and easily.
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Course: Dinner, Entree, lunch, Main Course
Cuisine: Asian, Japanese
Keyword: 30 minutes or less, chicken teriyaki, chicken thighs, easy, poultry, soy glaze, teriyaki sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 people

Equipment

Ingredients

  • 1½ lbs chicken thighs cut in halves
  • 1 cup cornstarch or potato starch
  • ¾ cup neutral oil add more if needed to cover the bottom of the pan

Easy Teriyaki Sauce

  • 2 tbsp fresh garlic minced
  • 2 tbsp fresh ginger minced
  • 6 tbsp low sodium soy sauce
  • 4 tbsp dark brown sugar
  • 2½ tbsp rice vinegar

Instructions

Preparing the Sauce

  • Prep the sauce ingredients. Combine in a sauce pan over low-medium heat and mix.
  • Stir often and do NOT simmer or boil the sauce. It should be hot, but not simmering. 20 minutes. During this you can prep the chicken.
  • Remove from heat and strain through a mesh strainer so the sauce is smooth. This is now the sauce for the chicken.

Making the Chicken with Teriyaki Soy Glaze

  • Lightly pound and tenderize the chicken thighs so they are more flattened. Be sure to have patted them dry.
  • Dust them LIGHTLY with thin layer of cornstarch or potato starch.
  • Add heat-tolerant oil to the braiser pan and set on med-high flame till the oil reaches 375-380F. As soon as the chicken goes in, the temp is going to drop, so have the oil very hot.
    Then set the chicken in, one by one, with single movements so they lay well in the pan and start to develop a nice brown searing. About 3-5 minutes per side, but you can see the searing and opaqueness coming to the center. Flip when the chicken side is golden brown.
    Flip, sear, and brown the other side.
  • Remove the chicken and place them on an elevated wire cooling rack. Let them cool for 4-5 minutes.
  • Use some paper towels to soak up any excessive oil in the pan or pour excess oil out from the pan.
  • Now add the sauce to that same pan. Let it simmer, very high for few seconds.
  • Add back the chicken, quickly coating and flipping the chicken in the sauce 2-3 times to get a nice glaze all over the chicken.
  • Remove from the heat and let it rest for 2 minutes.
  • Garnish with scallions. Serve and Enjoy!

Notes

*165F is the cooked internal temp for chicken
Serving Suggestions:
  • serve with rice
  • garnish with chilis to make it spicy
  • serve with sides of greens or a salad
  • make extra sauce and save for other meals or just to put on rice