Recipe by Chef Vince Ang
Basic chicken teriyaki recipe. Easy to make.
Top Review by jnpj
This turned out really good. It definitely tasted like teriyaki chicken, but better. My mirin was sweet to start with so I only used 3 tablespoons of sugar in the sauce. I chopped the chicken into chunks before cooking so that I could skip that step later. I also let the sauce cook with the chicken for about 5 minutes towards the end of cooking. The sauce thickened up really nicely that way. Thanks for the delicious recipe!
- 2 lbs boneless skinless chicken thighs
- 1⁄2 cup mirin
- 1⁄4 cup tamari (Japanese soy sauce. Shoyu or regular soy sauce may be substituted but use less)
- 1⁄4 cup sugar (or to taste)
- 2 tablespoons vegetable oil
Directions See How It's Made
- In a microwavable bowl, combine mirin, tamari (soy sauce), sugar. Microwave for 30 seconds to blend the sugar into sauce.
- Using a meat tenderizer, flatten chicken thighs into an even thickness. Sprinkle chicken with salt and pepper on both sides.
- Heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. Add oil, then saute the chicken for 7-9 minutes each on both sides. After 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute.
- Deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute.
- Transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).