Description
A delightful dish that captures the essence of restaurant-quality teriyaki chicken with a perfect blend of flavors and techniques.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 pound boneless skinless chicken thighs
- 1 tablespoon canola oil
- 1/4 cup water (for the teriyaki sauce)
- 1/4 cup sugar (for the teriyaki sauce)
- 1/4 cup soy sauce (for the teriyaki sauce)
- 2 1/2 tablespoons sesame oil (for the teriyaki sauce)
- 1 tablespoon lemon juice (for the teriyaki sauce)
- 1 tablespoon cornstarch (for thickening)
- 2 teaspoons brown sugar (for the teriyaki sauce)
- 1 teaspoon garlic powder (for the teriyaki sauce)
- 1/2 teaspoon ginger powder (for the teriyaki sauce)
- 1/2 teaspoon salt (for the teriyaki sauce)
Instructions
- Combine the soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish.
- Add the chicken thighs and turn to coat evenly.
- Cover the dish and marinate in the refrigerator for 30 minutes to 1 hour.
- Remove the chicken from the marinade and pat dry with paper towels.
- Heat canola oil in a cast-iron skillet over medium-low heat.
- Add the chicken thighs in a single layer and cook in batches to avoid overcrowding.
- Place a second pan over the chicken, pressing down to flatten the meat.
- Cook for 3 to 4 minutes, then flip, replace the weight, and cook for another 3 to 4 minutes until fully cooked.
- Meanwhile, prepare the teriyaki sauce by combining all remaining ingredients in a small saucepan.
- Whisk to mix and remove clumps, then bring to a simmer over medium heat.
- Simmer until thickened, about 1 to 2 minutes.
- Slice the chicken and serve with the homemade teriyaki sauce.
Notes
For a bolder flavor, consider increasing the amount of garlic powder or adding fresh ginger. Marinating overnight can intensify the flavor.
