Elevate your home cooking: how to make the ultimate chicken teriyaki restaurant-style

Craving that mouthwatering, savory chicken teriyaki from your favorite Japanese restaurant? Look no further! This comprehensive guide will teach you all the secrets of making restaurant-quality chicken teriyaki in the comfort of your own home.

Ingredients You’ll Need:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup sake (Japanese rice wine)
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/4 teaspoon black pepper

Step-by-Step Instructions:

1. Prepare the Chicken

• Cut the chicken into bite-sized pieces.
• In a bowl, combine the chicken with cornstarch and toss to coat.

2. Pan-Fry the Chicken

• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the chicken and cook until browned on all sides, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.

3. Make the Teriyaki Sauce

• In a saucepan, whisk together the soy sauce, mirin, sake, brown sugar, honey, cornstarch, water, garlic powder, ginger powder, and black pepper.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low and simmer for 5-7 minutes, or until thickened.

4. Combine the Chicken and Sauce

• Return the chicken to the saucepan with the teriyaki sauce.
• Stir to coat the chicken evenly.
• Cook for an additional 2-3 minutes, or until the chicken is heated through.

5. Serve and Enjoy

• Serve the chicken teriyaki over rice or noodles with your favorite toppings, such as green onions, sesame seeds, or pickled ginger.

Tips for Success:

• Use fresh ingredients for the best flavor.
• Don’t overcook the chicken, or it will become tough.
• If you don’t have mirin, you can substitute dry sherry or white wine.
• If you don’t have sake, you can substitute water.
• Adjust the amount of brown sugar and honey to taste.
• Garnish with sesame seeds and green onions for an authentic restaurant presentation.

Variations:

• Spicy Chicken Teriyaki: Add 1 teaspoon of red pepper flakes or Sriracha to the teriyaki sauce.
• Pineapple Chicken Teriyaki: Add 1 cup of chopped pineapple to the teriyaki sauce.
• Vegetable Chicken Teriyaki: Add 1 cup of chopped vegetables, such as broccoli, carrots, or bell peppers, to the teriyaki sauce.

Storage and Leftovers:

• Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat until warmed through.

The Secret to Restaurant-Style Flavor

The key to achieving that irresistible restaurant-style flavor lies in the balance of sweet and savory flavors. The combination of soy sauce, mirin, sake, brown sugar, and honey creates a rich and umami-packed sauce that complements the tender chicken perfectly.

What You Need to Learn

Q: What is the best way to cut the chicken for teriyaki?
A: Cut the chicken into bite-sized pieces to ensure even cooking and a better sauce-to-chicken ratio.

Q: Can I use other types of meat besides chicken?
A: Yes, you can use pork, beef, or tofu as a substitute for chicken.

Q: How do I store leftover chicken teriyaki?
A: Store leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Q: Can I make the teriyaki sauce ahead of time?
A: Yes, you can make the teriyaki sauce ahead of time and store it in the refrigerator for up to 1 week. Reheat the sauce before using it.

Q: What are some good side dishes to serve with chicken teriyaki?
A: Rice, noodles, vegetables, and salads are all great side dishes to serve with chicken teriyaki.