Asian cuisine

Easy

Teriyaki Chicken | Chef John’s Cooking Class

Name: Teriyaki Chicken | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 3 Boneless Skinless Chicken Thighs; Marinade; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 1 tbsp. Sake; 1 large Egg Yolk; Crispy Coating; 2 cup Corn Starch; For Pan-Frying; 1/2 cup Cooking Oil; Sauce; 2 tbsp. Sake; 1 tbsp. Mirin; 1/3 cup Homemade Teriyaki Sauce mixture (see below); Homemade Teriyaki Sauce; 1 1/2 tbsp. Soy Sauce; 2 1/2 tbsp. Water; 2 tsp. Brown Sugar; 1/2 tsp. Garlic Powder; 1/4 tsp. Onion Powder

Chef John Zhang

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The recipe ingeniously combines juicy, tender chicken thighs with a homemade teriyaki sauce, creating a symphony of sweet and savory notes. In just 35 minutes, you can transform simple ingredients into a mouth-watering dish that is sure to impress. Each bite is a testament to the harmony of flavors, with the chicken beautifully complemented by a crispy coating and a rich, flavorful sauce. Ideal for a quick yet satisfying meal!

Recipe

PRE TIME: 15 min

COOKING TIME: 20 min

TOTAL TIME: 35 min

3 SERVING

Ingredients:

3 Boneless Skinless Chicken Thighs
Marinade
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1 tbsp. Sake
1 large Egg Yolk
Crispy Coating
2 cup Corn Starch
For Pan-Frying
1/2 cup Cooking Oil
Sauce
2 tbsp. Sake
1 tbsp. Mirin
1/3 cup Homemade Teriyaki Sauce mixture (see below)
Homemade Teriyaki Sauce
1 1/2 tbsp. Soy Sauce
2 1/2 tbsp. Water
2 tsp. Brown Sugar
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder

Directions:

Prepping the Chicken: Using a knife, gently pound the chicken thighs to break down the tendons. This ensures the marinade is absorbed more effectively and the chicken remains tender.

Marinating the Chicken: In a mixing bowl, combine the chicken thighs with salt, black pepper, sake, and egg yolk. Ensure the chicken is well-coated and let it marinate for a few minutes.

Coating the Chicken: Spread the corn starch on a plate. Dredge each marinated chicken thigh in the corn starch, ensuring an even coat. Shake off any excess corn starch.

Pan-Frying the Chicken: In a large pan, heat the cooking oil to 250°F (120°C) over medium heat. Once the oil is hot, reduce the heat to medium-low. Carefully place the chicken thighs in the pan and fry for 3-5 minutes on each side or until they turn a golden brown.

Preparing the Sauce: In the same pan, add sake, mirin, and teriyaki sauce mixture. Stir well and ensure the chicken is thoroughly coated with the sauce. Once the chicken has absorbed the flavors and the sauce has thickened slightly, turn off the heat.

Serving: Slice the chicken into bite-sized pieces and arrange them on a serving plate. Pair the teriyaki chicken with your choice of steamed vegetables like broccoli or carrots, and a side of cooked rice.

Enjoy: Dive into this delightful dish and savor the perfect blend of sweet and savory flavors of the homemade teriyaki chicken!