Garlic Teriyaki Chicken
Yui | Japanese Kitchen 🇯🇵 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A quick one-pan Japanese chicken dish featuring tender chicken thighs coated in potato starch and simmered in a savory-sweet garlic teriyaki glaze. Serve it with steamed rice to balance the bold sauce.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 10 g
Sauce
- 50 g
- 55 g
- 45 g
- 19 g
- 30 g
- 5 g
Optional toppings
Weights are estimates. Together, the ingredients weigh about 595 g before cooking, which is about 200 g per serving.
Steps
Add the soy sauce, mirin, sake, sugar, water, and freshly grated garlic to a small bowl. Whisk until the sugar is mostly dissolved and the sauce is evenly combined.
Place the boneless chicken thighs in a bowl or on a plate and lightly coat all sides with the potato starch, shaking off any excess.
Heat a frying pan over medium heat. Place the coated chicken in the pan skin-side down if the thighs have skin, and cook until the first side is golden brown, about 3–4 minutes.
Flip the chicken and continue cooking until it is almost cooked through, about 3–4 minutes more. Do not add the sauce yet; cooking the chicken nearly through first helps prevent the sauce from burning.
Pour the prepared sauce into the pan around the chicken. Bring it to a gentle simmer, then turn the chicken occasionally so it becomes evenly coated.
Continue simmering until the sauce reduces to a glossy glaze and the chicken is fully cooked, reaching 165°F (74 °C) (74°C (165 °F)) in the thickest part. The glaze should cling to the chicken rather than remain watery.
Transfer the chicken to a cutting board and slice it. Serve with steamed rice, spooning the remaining glaze over the chicken and rice.
Finish with chopped green onions and sesame seeds, if using.
Notes
The sauce is intentionally bold because it is served with steamed rice. For a milder flavor, reduce the soy sauce to 2½ tbsp. Cook the chicken almost all the way through before adding the sauce so the glaze does not burn.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 462
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 15 g
- Fiber
- 1 g
Where the calories come from
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