Sesame Teriyaki Chicken
Zach 👨🏻🍳 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
Crispy pan-seared chicken is coated in a glossy homemade teriyaki sauce flavored with soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. The chicken is finished by tossing it directly in the thickened sauce for an easy weeknight dinner.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 30 g
- 55 g
- 14 g
- 6 g
- 2 g
- 15 g
- 14 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 650 g before cooking, which is about 160 g per serving.
Steps
Cut the chicken into evenly sized pieces so it cooks at the same rate. Pat it dry with paper towels.
Place the chicken in a bowl and add part of the soy sauce and black pepper. Toss until the pieces are evenly seasoned.
Add the cornstarch and mix thoroughly until every piece is coated in a thin, even batter. Shake off any excess coating.
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.
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) (74°C (165 °F)) internally and the coating is browned.
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.
Transfer the crispy chicken to a plate once fully cooked. Carefully wipe out any excess burnt coating from the skillet if necessary.
Reduce the heat to medium and melt the butter in the skillet.
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.
Return the chicken to the skillet. Toss continuously until every piece is glossy and evenly coated with the thickened teriyaki sauce.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 400
- Protein
- 31 g
- Carbs
- 23 g
- Fat
- 20 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
