Sesame Teriyaki Chicken

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces or small cutlets.)
• 3 tbsp soy sauce (Divided between the chicken coating and sauce.)
• black pepper (To taste; used to season the chicken.)
• 0.25 cup cornstarch (For coating the chicken.)
• 0.25 cup brown sugar (For the teriyaki sauce.)
• 1 tbsp sesame oil (For the sauce.)
• 2 cloves garlic (Grated or finely minced.)
• 1 tsp fresh ginger (Grated.)
• 1 tbsp rice vinegar (Mizkan rice vinegar was mentioned in the video.)
• 1 tbsp unsalted butter (For cooking the sauce and finishing the chicken.)
• 1 tbsp sesame seeds (Optional garnish; included because the dish is identified as sesame teriyaki chicken.)

Steps

1. 1

   Cut the chicken into evenly sized pieces so it cooks at the same rate. Pat it dry with paper towels.

2. 2

   Place the chicken in a bowl and add part of the soy sauce and black pepper. Toss until the pieces are evenly seasoned.

3. 3

   Add the cornstarch and mix thoroughly until every piece is coated in a thin, even batter. Shake off any excess coating.

4. 4

   Heat a large skillet over medium-high heat with enough neutral cooking oil to lightly coat the surface. When the oil is shimmering, arrange the chicken in a single layer without crowding the pan.

5. 5

   Sear the chicken for 2 to 3 minutes per side, turning when the underside is golden and crisp. Continue cooking until the chicken reaches 165°F (74°C) internally and the coating is browned.

6. 6

   While the chicken cooks, whisk together the remaining soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, and rice vinegar in a small bowl.

7. 7

   Transfer the crispy chicken to a plate once fully cooked. Carefully wipe out any excess burnt coating from the skillet if necessary.

8. 8

   Reduce the heat to medium and melt the butter in the skillet.

9. 9

   Pour the sauce mixture into the melted butter. Stir and simmer for several minutes, until the brown sugar dissolves and the sauce thickens enough to coat the back of a spoon.

10. 10

    Return the chicken to the skillet. Toss continuously until every piece is glossy and evenly coated with the thickened teriyaki sauce.

11. 11

    Garnish with sesame seeds if using, and serve immediately while the chicken is crisp and the sauce is hot.

Notes

The transcript did not provide exact quantities, so amounts are practical estimates. Avoid overcrowding the skillet, since crowding will steam the chicken instead of crisping it. Serve with rice and steamed vegetables if desired.

Nutrition per serving

• main
• easy dinner
• chicken
• pan-seared
• crispy
• East Asian-inspired
• weeknight meal