Chicken teriyaki is always a hit in our household. If you are in a rush and have chicken thighs in the refrigerator, then you can whip this dish up. I grew up in the pacific northwest, and teriyaki chicken shops are a way of life up here. The teriyaki shop is a staple in Seattle like sandwich shops are in other cities, and are easily found in every suburb. Everyone has their favorite, and they mostly come with mac salad, sesame salad, or gyozas, and a side of rice.
I have ate at a ton of teriyaki restaurants in my time, and my favorite sauces are a little syrupy, a little salty, and always good with rice. That said, I had to make it, and this is my go-to teriyaki recipe when cooking teriyaki at home. No grill needed, just a non-stick pan and a lid. This helps in the winter when it is cold and raining more often, or you want an easy dinner to make on a Tuesday.
Honey Garlic Soy Chicken Teriyaki for Kids
Equipment
- Pan with Lid
Ingredients
- 1 lb Chicken thigh
- 1/2 tbsp Garlic (minced)
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
Honey Garlic Soy Sauce
- 1/4 cup Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp honey
- 2 tbsp water
- 2 tbsp Mirin
- 1/4 tsp Ground black pepper
Corn Starch Slurry (thickens the sauce)
- 2 tbsp Water
- 2 tbsp Corn starch
Optional Garnishes
- 1 tsp Toasted sesame seeds
- 1 tsp Green onions (chopped thin)
Instructions
- Get Ingredients
- Mix the soy sauce, brown sugar, honey, water mirin, and black pepper together.
- Sprinkle garlic powder and onion powder on the top and bottom of the chicken thighs.
- Add 1 tbsp of vegetable oil to the pan. Then heat pan on medium-high heat, and place the chicken thighs on the pan.
- Sear the chicken thighs for 2 minutes, and then flip the chicken and sear for 2 minutes on the opposite side. You want the chicken to brown up on both sides.
- Add 1/2 tbsp of vegetable oil in the middle of the pan, and add your 1/2 tbsp of garlic minced. Fry up until the garlic becomes fragrant but not brown (1 minute'ish).
- Lower the heat to medium-low, and then drain the pan of the chicken juices. You can leave about 1 tbsp of juices if you want to keep the flavor.
- Cover the chicken thighs with a lid, and lower the heat to low. Heat for another 7 minutes.
- Your chicken should be cooked now, if not continue to cook for another couple of minutes.
- Add sauce on top of the chicken. Flip the chicken a couple of times to get thoroughly marinated in the teriyaki sauce.
- Heat the teriyaki sauce up for 2 minutes and let it get thicker. Then mix your 2 tbsp of cornstarch with 2 tbsp of water to make your cornstarch slurry.
- Add the cornstarch slurry slowly to the sauce and mix it around so it doesn't stay in one place. This step is thickening the sauce, and gets that syrupy texture you want.
- When the sauce gets to be the consistency you are good with, turn off the heat, and serve over rice. I would drape the sauce over the chicken and rice when serving.
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