Teriyaki Chicken Recipe

One of the best Japanese chicken dishes is Teriyaki chicken. This is a recipe for a delicious teriyaki sauce and/or marinade. Why buy it from the store when you can make your own? This recipe uses a lot of soy sauce, garlic, and rice wine. I always like to add a little heat, so of course; red pepper flakes were a must. The chicken should be marinated for at least 12 hours (or 24 for more intense flavor).  The chicken can be cooked in many ways. I chose to grill the marinated chicken breasts but you could bake them or cut them up into pieces for a delicious teriyaki chicken stir fry with your favorite vegetables. This recipe will make enough to marinate about 3-4 lbs of chicken. Even if you are only using 1 or 2 lbs of chicken, I would still stay true to the marinade recipe if you want to use it for a sauce. Enjoy.

Teriyaki Chicken Recipe

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• Author: Bobby

Ingredients

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• 3–4lbs boneless skinless chicken breasts (or thighs)
• 2/3 cup rice wine (or sake)
• 1 cup of soy sauce
• 4 ½ teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup white sugar
• 7 garlic cloves (minced)
• 1 tablespoon fresh ginger (minced)
• 1 small pinch red pepper flakes
• black pepper (to taste)

 

 

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Instructions

1. In a saucepan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes.
2. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
   Place chicken in a bowl, pour in teriyaki sauce.
3. Seal and marinate overnight in the refrigerator.
4. Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
5.  If using the marinade as a sauce- pour the reserved marinade into a saucepan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.