This is one of the best recipes I’ve ever made and it’s really easy. Everyone should have something in their culinary arsenal that’s a sure thing. One that you feel confident making and is a hit with everyone. Kids who stay for dinner on chicken teriyaki night inevitably have their mom call me for the recipe. Yep, it’s that good. My kids love Asian food so we make a lot of it. While I try out a lot of different recipes and ideas, this one is a keeper. This is my sure thing.
Moms tell me all the time they need new ideas and that everyone is sick of the same weeknight staples for dinner. Put the frozen nuggets down. Do it. I dare you. This recipe is easy, delicious, and a game changer. Oh, and don’t be intimidated by the two or three ingredients that aren’t already in your pantry. They can be found in grocery stores with an Asian aisle.
My kids like this with white rice and vegetables.
- ½ cup soy sauce
- ½ cup mirin
- ½ cup sake
- 4 tablespoons sugar
- 4 teaspoons corn starch
- 4 tablespoons water
- 4-8 boneless, skin-on chicken thighs
- Combine the soy sauce, mirin, sake, and sugar in a small pot and bring to a gentle boil.
- In a small bowl, whisk the cornstarch and water into a slurry and then whisk into sauce.
- Reduce to sauce consistency or desired thickness.
- Heat dry pan to medium heat.
- Cook chicken skin side down until skin is brown and crispy about 15-20 minutes.
- Flip and cook the other side for 5 minutes or until chicken is cooked through.
- Rest chicken on a cutting board for 5 minutes before cutting into strips.
- Scoop rice onto bowl or plate. Place chicken strips over rice.
- Drizzle sauce over chicken.
- Option to sprinkle toasted sesame seeds on top.