Chicken teriyaki is one of the most popular Japanese recipes. The teriyaki marinade is mainly soy sauce and mirin.
- In a large bowl, mix the teriyaki sauce ingredients, soy sauce, water, mirin and sake. Add the chicken pieces and marinate in your refrigerator for a few hours.
- Heat oil in a large frying pan over medium heat. Carefully remove the chicken from the marinade and add it to the pan. Keep the marinade for later use.
- Sauté the chicken until it is browned on all sides.
- Once the chicken is browned, add the marinade to the pan and bring to a simmer. Add the bean sprouts and simmer for about 3-4 minutes.
- Meanwhile, mix the cornstarch with the water until smooth. Add the cornstarch mixture to the pan and stir continuously until thickened.
- Remove from the heat and serve.
We’re making a chicken teriyaki here and we’ve simplified the process by cooking everything in a frying pan on the stove top. Serve with sticky rice. If using chicken thighs, cut each chicken thigh into strips, making about 4 strips per thigh.
If you want to make the traditional teriyaki chicken skewers, you can use a marinade made of equal parts of mirin and soy sauce - either shoyu or tamari is good - and marinate the chicken for 2-3 hour at least. Soak wooden skewers for half an hour, then pierce chicken pieces. Grill for 8-10 minutes each side, or until chicken is cooked through.
If you don't have it, sherry is a good substitute for mirin.