Japanese Teriyaki Chicken Recipe

Chicken thighs: Boneless, skinless pieces that cook quickly and absorb the flavors well.

Soy sauce: A salty, umami-rich sauce that forms the base of the teriyaki flavor.

Mirin: A sweet Japanese rice wine that adds a subtle sweetness and depth to the sauce.

Sugar: Adds sweetness to balance the saltiness of the soy sauce.

Sake: A Japanese rice wine that enhances the overall flavor profile.

Ginger: Freshly grated to add a zesty, aromatic kick.

Garlic: Minced to add a robust, savory depth to the sauce.

When marinating the chicken thighs, make sure to massage the marinade into the meat. This helps the flavors penetrate more deeply and ensures a more flavorful dish. Additionally, when cooking the chicken in the skillet, avoid overcrowding the pan. Cooking in batches if necessary will help achieve a nice, even sear on each piece.

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

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

• mirin - Substitute with dry sherry: Dry sherry provides a similar sweetness and acidity, making it a good substitute for mirin.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the dish.

• sake - Substitute with dry white wine: Dry white wine can mimic the acidity and slight sweetness of sake.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it has a more concentrated flavor, so use sparingly.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a substitute, but it is more potent, so adjust the quantity accordingly.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken into an airtight container. If you have any leftover sauce, pour it over the chicken to keep it moist.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the chicken in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The chicken can be frozen for up to 2 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out. Alternatively, you can reheat it in the microwave, covered, to retain moisture.
• Serve the reheated chicken with freshly steamed rice and vegetables to recreate the original meal experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the teriyaki chicken in an oven-safe dish. 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 juicy texture of the chicken thighs.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of chicken broth or water to the skillet to create steam and prevent sticking. Place the teriyaki chicken in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the chicken is thoroughly reheated. This method keeps the teriyaki sauce nice and glossy.

• Microwave Method: Place the teriyaki chicken on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture of the chicken thighs.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the teriyaki chicken in the basket and cover with a lid. Steam for about 5-10 minutes, or until the chicken is heated through. This method keeps the chicken moist and tender.

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

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the teriyaki chicken in a vacuum-sealed bag and submerge it in the water bath. Heat for about 30 minutes. This method ensures the chicken remains perfectly tender and juicy.

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

• Whisk: A utensil used to mix the marinade ingredients thoroughly.

• Skillet: A flat-bottomed pan used to cook the chicken thighs over medium heat.

• Tongs: A tool used to turn the chicken thighs while cooking to ensure they are evenly cooked on both sides.

• 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 accurately.

• Grater: A tool used to grate the ginger.

• Knife: Used to mince the garlic.

• Cutting board: A surface used to prepare the garlic and ginger.

• Serving plate: A plate used to serve the cooked teriyaki chicken with steamed rice and vegetables.

Marinate in advance: Prepare the marinade the night before and let the chicken marinate overnight for deeper flavor and less prep time on cooking day.

Use a non-stick skillet: A non-stick skillet ensures the chicken cooks evenly and prevents sticking, making cleanup faster.

Pre-cut vegetables: Have your vegetables pre-cut and ready to go. This saves time when serving the teriyaki chicken with steamed rice and vegetables.

Batch cooking: Double the recipe and cook extra chicken. Store leftovers for quick meals throughout the week.