Teriyaki Chicken
When I was young and had not yet gathered the courage to try sushi, my go-to menu item in a Japanese restaurant was teriyaki. I would alternate between beef and chicken and enjoyed both equally. I loved the sauce and of course, the sizzling plate that it was served on.It is really quite easy to make at home. The sauce is key and this one is delicious. My family can’t get enough of it. You can adjust the soy sauce, sugar and water amounts to your liking. Serve with rice and steamed vegetables and it’s like you ordered out… no sizzling plate though.
Servings: 4 servings
Ingredients
- 3 pounds chicken thighs
- 2 teaspoons cornstarch
- ¼ cup cool water plus 1 tablespoon
For the Sauce
- ½ cup soy sauce
- ¼ cup mirin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
Instructions
- In a small bowl, combine the sauce ingredients.
- In a medium bowl, add chicken thighs and 4 tablespoons sauce. Mix well. Let marinate for 30 minutes.
- Preheat oven to 425℉.
- Place chicken, skin side up, on a baking sheet and bake for 30 minutes.
- Meanwhile, in a small saucepan on medium heat, add the sauce and ¼ cup water. Bring the sauce to a simmer.
- In a small bowl, dissolve cornstarch in 1 tablespoon cool water to make a slurry. When the sauce is simmering, add the cornstarch slurry. Stir and cook until the sauce thickens.
- Baste chicken with leftover marinade or some of the sauce and bake for another 10 minutes until the skin is crisp and the sauce starts to caramelize.
- Remove the chicken onto a platter. Ladle the remaining sauce over the chicken and serve with rice and vegetables.