How to make Chicken Teriyaki at home?

How to make Chicken Teriyaki at home

Teriyaki is derived from the Japanese root words teri, which means "to shine," and yaki, which means "to broil or grill." Traditional teriyaki looks like this: shiny and incised with grill marks. Teriyaki is a Japanese dish made with soy sauce, sake, and the rice wine mirin, which adds a subtle sweetness. The teriyaki found in Seattle, of which this is an adaptation, is a little showier. White sugar and pineapple juice are used to sweeten the dish. Cornstarch is used to thicken them. Because many of the cooks have Korean ancestors, ginger and garlic are included in the recipe. It's not traditional, but it's easy to make and delicious to eat. Plan ahead of time because the chicken must marinate before cooking. Although an overnight marinade in the fridge is ideal, many readers have been satisfied with a quick marinade of an hour or so.

Ingredients for Chicken Teriyaki

How to make Chicken Teriyaki at home
  • 1 cup soy sauce
  • 1 cup granulated sugar
  • 1½ teaspoons brown sugar
  • 6 cloves garlic, crushed in a press
  • 2 tablespoons grated fresh ginger
  • ¼ teaspoon freshly ground black pepper
  • 13-inch cinnamon stick
  • 1 tablespoon pineapple juice
  • 8 skinless, boneless chicken thighs
  • 2 tablespoons cornstarch

How to make Chicken Teriyaki Step by Step

How to make Chicken Teriyaki at home
Combine all ingredients except the cornstarch and chicken in a small saucepan. Bring the water to a boil over high heat. Reduce heat to low and stir for 3 minutes, or until sugar is dissolved. Remove from the heat and set aside to cool. Remove the cinnamon stick and add 12 cups of water.
Place the chicken in a large seal-able plastic bag. Seal bag and turn to coat chicken with soy sauce mixture. Refrigerate for at least one hour and preferably overnight.
Remove the chicken from the pan and set it aside. Fill a small saucepan halfway with the mixture. Bring to a boil over high heat, then reduce to a low setting. Add cornstarch and 2 tablespoons of water to the pan. Stir until the mixture thickens, then gradually add enough water (about 12 cups) to make the sauce consistent with heavy cream. Set aside after removing from the heat.
Preheat a grill or broiler. Brush chicken pieces lightly with sauce on all sides and broil or grill for 3 minutes per side. While the chicken is cooking, bring the sauce to a boil over high heat, then reduce to low heat, adding water a little at a time to keep the mixture pourable. Slice the chicken into strips, arrange on plates, and drizzle with sauce to serve.