Claire Thompson
Chicken teriyaki is a popular Japanese dish that is both tasty and easy to make. While chicken breasts can be used in this recipe, many prefer chicken thighs because they are more tender, juicy, and flavorful. Chicken thighs are also usually cheaper and can be cooked in under 15 minutes. In this article, we will explore the best parts of the chicken to use for a teriyaki recipe and provide a step-by-step guide to making this delicious dish.
| Characteristics | Values |
|---|---|
| Chicken Part | Boneless, skinless chicken thighs are the most recommended, but chicken breasts can also be used. |
| Marinade | Soy sauce, sugar, mirin, oil, ginger, garlic, and water. |
| Sauce | Soy sauce, sake, mirin, honey, brown sugar, apple cider vinegar, garlic, sesame oil, ginger, cornstarch, and water. |
| Cooking Method | Sear chicken on a stovetop, in a wok or skillet, or on a grill. Finish by cooking in the sauce. |
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What You'll Learn
Chicken breasts or thighs
Chicken teriyaki is a delicious Japanese dish that can be made with either chicken breasts or thighs. Both options are viable, but each has its own advantages and considerations. Here are some details to help you decide:
Chicken breasts are a leaner option and are suitable if you prefer white meat. They are also a good choice if you're looking for a chewier texture to contrast with the teriyaki sauce. If you choose to use chicken breasts, it is recommended to cut them into thin pieces to ensure even cooking. This can be especially useful for stir-fry preparations. However, keep in mind that chicken breasts have a lighter flavour compared to thighs.
Chicken thighs, on the other hand, are known for their tenderness, juiciness, and flavour. Boneless and skinless chicken thighs are ideal for teriyaki recipes as they cook quickly and evenly, absorbing the flavours of the sauce beautifully. They are also usually more affordable than chicken breasts. If you opt for chicken thighs, you can simply sear them on a stovetop and finish them in the teriyaki sauce, resulting in a juicy and flavourful dish.
Ultimately, the decision between chicken breasts and thighs depends on your personal preference for texture and flavour, as well as what you have readily available. Both options can work well in chicken teriyaki recipes, and you can adjust the cooking method accordingly to achieve the best results.
Remember, if you use chicken breasts, you might need to adjust the cooking time and techniques to prevent overcooking and ensure a tender bite. Chicken thighs, especially boneless and skinless ones, tend to be more forgiving and quicker to cook, making them a popular choice for this specific dish.
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Marinating the chicken
Chicken teriyaki is a delicious Japanese dish that can be made with various parts of the chicken, depending on your preference. While boneless, skinless chicken thighs are often recommended for their tenderness, juiciness, and flavour, you can also use chicken breasts if that's what you have on hand or prefer white meat. Thighs are usually cheaper and have a stronger flavour, while breasts are chewier and lighter in flavour, which some may prefer when pairing with a sauce like teriyaki.
If you choose to use chicken breasts, opt for thin-cut, boneless, and skinless breasts for the best results. You can cut the chicken into 1-inch pieces to ensure even cooking, and season with salt and pepper before cooking.
For chicken thighs, look for boneless and skinless thighs. You can leave them whole or cut them into bite-sized pieces, depending on your preference. As with chicken breasts, you can season the thighs with salt and pepper before cooking.
Once you have chosen your chicken, you can prepare a marinade to enhance the flavour and juiciness of the meat. A simple marinade can be made by blending soy sauce, sugar, mirin, oil, ginger, garlic, and water. Place the chicken in a bowl or zipper-lock bag, pour in the marinade, and refrigerate for 1 to 4 hours. Do not exceed this marination time, as the dish may become too salty.
After marinating, you can cook the chicken by grilling or broiling it. For grilling, place the chicken on a medium-high grill and cook for 6 to 8 minutes per side, rearranging as needed to ensure even browning. For broiling, position an oven rack about 6 inches from the broiler, preheat to high, and cook for 8 minutes per side until cooked through and charred in spots. Keep in mind that the sugar in the marinade may cause some charring, so watch the chicken closely.
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Making the teriyaki sauce
Chicken teriyaki is a popular Japanese dish that can be made at home in under 30 minutes. The key to making delicious chicken teriyaki is to use juicy and tender chicken and to make a flavoursome teriyaki sauce to go with it.
The ingredients required to make the teriyaki sauce are quite simple and easily available. The basic ingredients include soy sauce, sugar, and sake. You can use light or all-purpose soy sauce but avoid dark soy sauce as it is too intense for this recipe. For sugar, you can use regular white sugar, brown sugar, or coconut sugar. Honey can also be used as a substitute for sugar, but it might change the flavour of the sauce. Sake is a Japanese rice wine that adds complex flavours to the sauce. If you want to avoid alcohol, you can substitute it with rice vinegar but add a teaspoon of sugar as rice vinegar is not as sweet as sake.
To make the sauce, combine the soy sauce, sugar, and sake in a small bowl and whisk until well combined. You can also add other ingredients like garlic, ginger, and mirin, a sweet cooking wine commonly used in Korean and Japanese cooking, to enhance the flavour of the sauce. Mirin provides a great balance to the soy sauce and gives the signature teriyaki flavour. If you don't have mirin, you can use a mixture of water and honey instead.
Once you have combined all the ingredients, add the mixture to a saucepan and whisk together. Bring it to a boil and let it boil for about 5 minutes. Then, reduce the heat and let the sauce simmer until it thickens and reaches a syrupy consistency.
Your teriyaki sauce is now ready to be used! You can use it as a marinade for the chicken or drizzle it over the cooked chicken. The sauce can also be stored in an airtight container in the refrigerator for later use.
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Cooking methods
Chicken teriyaki is a popular dish that is surprisingly easy to make at home. It is a versatile recipe that can be adapted to your taste preferences and the ingredients you have on hand. Here is a guide to the different cooking methods you can use to make delicious chicken teriyaki.
Choosing the Right Cut of Chicken
The first step to making chicken teriyaki is selecting the right cut of chicken. You can use either chicken breasts or chicken thighs for this dish. Chicken thighs, especially boneless and skinless thighs, are considered ideal for chicken teriyaki because they are more tender, juicy, and flavourful. They also stay juicy during cooking and soak up the sauce beautifully. However, chicken breasts are a good alternative if you prefer white meat or have them readily available. Thin-cut, boneless, and skinless chicken breasts can be used, but keep in mind that chicken thighs are generally tastier and juicier.
Preparing the Chicken
Before cooking the chicken, you can choose to season it with salt and pepper. If you have the time, you can also prepare a marinade to enhance the flavour of the chicken. To make the marinade, combine soy sauce, sugar, mirin, oil, ginger, garlic, and water in a blender and process until smooth. Place the chicken in a zipper-lock bag, add the marinade, and refrigerate for one to four hours. Do not exceed this time, as the dish may become too salty.
Cooking the Chicken
There are several methods you can use to cook the chicken:
- Stir-frying: Heat oil in a wok or skillet over medium-high heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the wok or skillet and set it aside.
- Grilling: Place the marinated chicken on a medium-high grill and cook for 6 to 8 minutes per side, or until it is cooked through and lightly charred.
- Broiling: Preheat the broiler to high. Place the marinated chicken on a foil-lined baking sheet about 6 inches from the heat source and broil for 8 minutes per side, or until cooked through and charred in spots.
Making the Teriyaki Sauce
While the chicken is cooking, you can prepare the teriyaki sauce. In a small bowl, combine soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. Whisk the ingredients together. To thicken the sauce, make a slurry by whisking water and cornstarch in a separate small bowl. Add the cornstarch mixture to the sauce and whisk until well combined.
Combining the Chicken and Sauce
Once the sauce is ready, add it to the wok or skillet over medium-high heat. Bring the sauce to a boil, then reduce the heat and simmer until it thickens. Finally, add the cooked chicken back to the wok or skillet and toss until it is coated in the sauce and heated through.
Serving
Chicken teriyaki is typically served over rice with steamed broccoli or other green vegetables. Garnish with sesame seeds and green onions for extra flavour and presentation. Enjoy your homemade chicken teriyaki!
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Storing and reheating
Teriyaki chicken can be made with boneless chicken thighs or thin-cut boneless, skinless chicken breasts.
Storing
Leftover chicken teriyaki should be stored in an airtight container in the refrigerator for up to four days. If you want to store it for longer, you can freeze it.
Reheating
The key to maintaining the succulence and flavour of chicken teriyaki when reheating is to use methods that carefully control heat and retain moisture. Reheating chicken teriyaki evenly is important to prevent overcooking certain parts while undercooking others. This is particularly crucial to prevent the chicken from drying out and to retain the sauce's flavour.
- Microwave: Place the chicken in a microwave-safe container, cover it with a lid, and heat at 30-second intervals, stirring in between until thoroughly warmed.
- Oven: Preheat the oven to 350°F (175°C), place the chicken in an oven-safe dish, cover with foil, and heat until the internal temperature reaches 165°F (74°C). If you are adding rice, you can add some water over the top so that it doesn't dry out.
- Skillet: Heat a non-stick skillet over medium heat with a drizzle of oil, add the chicken, and heat for 2-3 minutes per side. Optionally, add extra sauce for additional moisture.
- Air fryer: This method can help achieve crispy leftovers.
It is important to ensure that the chicken is safe to eat. Utilising a meat thermometer can confirm that the chicken has reached a safe internal temperature of 165°F (74°C). Leftover chicken teriyaki should not be left at room temperature for more than two hours to minimise the risk of bacterial growth.
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Frequently asked questions
Boneless, skinless chicken thighs are considered ideal for teriyaki recipes because they are more tender, juicy, and flavourful than chicken breasts. Chicken thighs also cook quickly and stay juicy.
Yes, you can use chicken breasts if that's what you have on hand or if you prefer white meat. Chicken breasts are lighter in flavour and have a chewier texture than chicken thighs.
Cut the chicken thighs into bite-sized or 1-inch pieces for even cooking. Season the chicken with salt and pepper before cooking.
Chicken thighs can be cooked in a variety of ways for teriyaki, such as grilling, broiling, or stir-frying. Cooking time can range from 10 to 15 minutes, depending on the method and the size of the chicken pieces.
