Teriyaki chicken is not just a dish; it’s a delightful experience that brings a taste of Japan right into your kitchen. With its savory-sweet glaze and juicy chicken, this recipe is a family favorite, perfect for quick weeknight dinners or special occasions.
Prepare the Marinade: In a medium bowl, whisk together the soy sauce, mirin, sugar, rice vinegar, ginger, and garlic until the sugar is fully dissolved. Set aside about a quarter of the marinade for basting later.
Marinate the Chicken: Add the chicken thighs to the remaining marinade in the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until no longer pink and the internal temperature reaches 165°F (75°C).
Thicken the Sauce: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you desire a thicker sauce, mix the cornstarch with a tablespoon of water and stir it into the sauce. Cook for an additional 2-3 minutes until slightly thickened.
Glaze the Chicken: Once the chicken is fully cooked, brush the thickened teriyaki sauce over the chicken in the skillet. Cook for another minute to caramelize the glaze.
Serve: Remove the chicken from the skillet and let it rest for a few minutes. Slice it into strips and drizzle with any remaining teriyaki sauce. Garnish with sesame seeds and green onions before serving.
