Teriyaki Chicken Recipe!

🍗 Teriyaki Chicken (Restaurant-Style)

🕒 Time

• Prep: 15 minutes

• Cook: 20 minutes

• Total: ~35 minutes

🍽 Servings

• 4 servings

🧾 Ingredients

Chicken

• 1½ lb (700 g) boneless, skinless chicken thighs (or breasts)

• ½ tsp salt

• ½ tsp black pepper

• ½ cup cornstarch (for coating)

• Vegetable oil, for frying

Teriyaki Sauce

• ½ cup soy sauce (low sodium preferred)

• ⅓ cup brown sugar (or honey)

• ¼ cup water

• 2 tbsp rice vinegar (or mirin)

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp cornstarch + 2 tbsp water (slurry)

Garnish & Serving

• Cooked white rice

• Steamed broccoli

• Sesame seeds

• Chopped green onions

👩‍🍳 Instructions

1️⃣ Prepare the Chicken

1. Cut chicken into bite-sized chunks.

2. Season with salt and pepper.

3. Toss chicken in cornstarch until fully coated.

2️⃣ Fry the Chicken

1. Heat ½ inch oil in a pan over medium-high heat.

2. Fry chicken in batches for 4–5 minutes per side until golden and crispy.

3. Remove and drain on paper towels.

3️⃣ Make the Teriyaki Sauce

1. In a saucepan, combine soy sauce, brown sugar, water, vinegar, garlic, and ginger.

2. Bring to a gentle simmer over medium heat.

3. Stir in cornstarch slurry and cook until thick and glossy (2–3 minutes).

4️⃣ Combine

1. Add crispy chicken to the sauce.

2. Toss until evenly coated and sticky.

5️⃣ Serve

• Spoon over steamed rice

• Add broccoli on the side

• Garnish with sesame seeds and green onions

❓ Q & A (Frequently Asked Questions)

Q: Can I bake or air-fry instead of frying?

Yes!

• Air fryer: 400°F (200°C) for 12–15 minutes, shaking halfway

• Oven: 425°F (220°C) for 20–25 minutes, flipping once

Q: Chicken thighs or breasts?

• Thighs: Juicier, more flavor (recommended)

• Breasts: Leaner but can dry out if overcooked

Q: How do I make it healthier?

• Skip frying and air-fry or pan-sear

• Use low-sodium soy sauce

• Reduce sugar by half or use honey/maple syrup

Q: Can I make the sauce ahead?

Yes! Store in the fridge up to 1 week in an airtight container.

Q: Is this gluten-free?

Use:

• Gluten-free soy sauce (tamari)

• Ensure cornstarch is certified GF

Q: How do I store leftovers?

• Refrigerator: Up to 4 days

• Reheat in a pan with a splash of water to loosen the sauce

Q: Can I use this sauce for other foods?

Absolutely! It works great with:

• Salmon

• Tofu

• Shrimp

• Stir-fried vegetables