Crispy Chicken Teriyaki
Crispy Chicken Teriyaki
Ingredients
For the Chicken Marinade
- 500 grams chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon cornstarch
Other
- 2 tablespoons olive oil, for cooking
- as needed sesame seeds, for garnish
- as needed spring onion, chopped, for garnish
- as needed rice, for serving
Instructions
- 1
Place the chicken thighs in a bowl. Add the salt, black pepper, garlic powder, onion powder, soy sauce, sesame oil, and cornstarch to the chicken.
⏱️ 3 min
- 2
Mix all ingredients well with your hands until the chicken is fully coated. Cover the bowl and refrigerate for 30 minutes to marinate.
⏱️ 2 min
- 3
In a separate bowl, combine the soy sauce, water, brown sugar, rice vinegar, ginger paste, garlic paste, and cornstarch for the teriyaki sauce.
⏱️ 3 min
- 4
Whisk all the sauce ingredients together until well combined and set aside.
⏱️ 2 min
- 5
Heat the olive oil in a pan over medium-high heat.
⏱️ 1 min
- 6
Once the oil is hot, add the marinated chicken thighs to the pan, skin side down. Cook the chicken for 5 minutes per side, or until it is golden brown and crispy.
⏱️ 10 min
- 7
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min
- 8
Pour the prepared teriyaki sauce mixture into the same pan (no need to clean it). Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency.
⏱️ 5 min
- 9
Return the cooked chicken to the pan with the thickened teriyaki sauce. Toss the chicken in the sauce until each piece is fully coated.
⏱️ 3 min
- 10
Serve the crispy chicken teriyaki immediately with rice. Garnish with sesame seeds and chopped spring onion.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Teriyaki
For the Chicken Marinade
- 500 grams chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon cornstarch
Other
- 2 tablespoons olive oil, for cooking
- as needed sesame seeds, for garnish
- as needed spring onion, chopped, for garnish
- as needed rice, for serving
Instructions
- 1
Place the chicken thighs in a bowl. Add the salt, black pepper, garlic powder, onion powder, soy sauce, sesame oil, and cornstarch to the chicken.
⏱️ 3 min - 2
Mix all ingredients well with your hands until the chicken is fully coated. Cover the bowl and refrigerate for 30 minutes to marinate.
⏱️ 2 min - 3
In a separate bowl, combine the soy sauce, water, brown sugar, rice vinegar, ginger paste, garlic paste, and cornstarch for the teriyaki sauce.
⏱️ 3 min - 4
Whisk all the sauce ingredients together until well combined and set aside.
⏱️ 2 min - 5
Heat the olive oil in a pan over medium-high heat.
⏱️ 1 min - 6
Once the oil is hot, add the marinated chicken thighs to the pan, skin side down. Cook the chicken for 5 minutes per side, or until it is golden brown and crispy.
⏱️ 10 min - 7
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min - 8
Pour the prepared teriyaki sauce mixture into the same pan (no need to clean it). Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency.
⏱️ 5 min - 9
Return the cooked chicken to the pan with the thickened teriyaki sauce. Toss the chicken in the sauce until each piece is fully coated.
⏱️ 3 min - 10
Serve the crispy chicken teriyaki immediately with rice. Garnish with sesame seeds and chopped spring onion.