Better than Take-out Chicken Teriyaki Recipe
Recipe from Milk Street for a Chicken Teriyaki that is better than take-out. Topped with steamed rice and fried cabbage for a delicious meal.
Equipment
- 6-Quart Dutch Oven
- Medium Bowl
- Cutting board
- Small Saucepan
- Large Saucepan or Skillet
Ingredients
- 4 Tbsp Sake
- 5 Tbsp Soy Sauce
- 1 1/2 pounds Chicken Thighs boneless, skinless
- 1/4 cup Mirin
- 2 tsp Granulated Sugar
- 1 Tbsp Ginger grated
- 1 Cabbage Head shredded
- 3 medium Scallions thinly sliced on a diagonal
- 2 tsp Unsweetened Rice Vinegar
- 1/4 tsp Sesame Oil
- 2 Tbsp Corn Starch
- 4 tsp Oil
- 3 cups Rice cooked
Instructions
Prep the Chicken
- Dicing the chicken is important so then you can get the countertop area and your hands cleaned before continuing.
- In a medium bowl, whisk together 3 Tablespoons sake and 1 Tablespoon soy sauce.
- Add the diced chicken to the bowl with the sake and soy mixture and toss. Then set aside to rest for 20 minutes at room temperature, or up to 2 hours in the fridge.
Make the Teriyaki Sauce
- In a small saucepan, combine 1 Tablespoon sake, 3 Tablespoon soy, mirin and sugar and bring the mixture to a simmer on medium, whisking until the sugar is dissolved.
- When the mixture is still warm, remove the pan from the heat and then add 1 Tbsp ginger and whisk well.
- On a cutting board, finely chop the cabbage and then place it into a medium bowl.
- Measure and add 1 Tbsp soy, 2 tsp rice vinegar and 1/4 tsp sesame oil, then toss and set aside if you want it raw. However, you can also cook the cabbage in a pan on medium heat for 3-5 minutes.
- Place a fine mesh strainer into a bowl and strain the juice out of the chicken, then wipe out the bowl.
- Replace the chicken into the whipped-out bowl and then add the cornstarch and toss with the chicken to coat it.
- In a 12-inch skillet, warm to medium-high heat and add 2 teaspoons oil until just before it smokes.
- To the hot skillet, add half of the chicken and place it in an even layer to cook without stirring, 3-4 minutes.
- When the bottoms are browned, the edges are just opaque, flip the chicken and cook an additional 3 minutes.
- Then, transfer the cooked chicken to a clean bowl or plate and continue to cook the remaining chicken.
- When the chicken is all fully cooked, and out of the skillet, wipe out any residue and oil from the pan.
- Then place the cooked chicken back into the pan and pour in the soy mixture, stirring to coat.
- Stir the chicken in the soy-ginger sauce until just thickened, around 2 minutes.
- Remove the chicken from the heat and serve with cooked Japanese-style short-grain rice and cabbage.