I try to simplify my categories and tags.. but if I could make a new one called “authentic but easy to make, yet amazingly delicious”, this will make it in the list. I saw a Teriyaki Chicken recipe at Nami’s blog. Nami has a lot of wonderful, authentic Japanese cuisine recipes on her blog and I love trying out her recipes.
I knew I had to try this recipe as soon as I saw the list of ingredients. As I went down the list, I stopped at “butter” and I thought, butter?! I’d have never thought to add butter to teriyaki chicken sauce. But I was so curious and eager to try it.
And I’m so glad that I tried it! I love the mild, buttery flavor added to the soy sauce. I also added a pinch of gochugaru, being Korean, I have to have a little bit of spice in my food. :)
You will need about 6-8 chicken thighs. I highly recommend you use thigh meat since they are much tenderer than chicken breasts. I am a huge fan of chicken breast and I rarely use thigh meat – but with teriyaki sauce, I think thigh meat is much better than breast meat. Season chicken thighs with salt and freshly ground black pepper.
Combine all sauce ingredients: soy sauce, sake, mirin, sugar, and gochugaru. You can omit gochugaru for mild flavor, but if you like some heat in your sauce, then add some. I doubled Nami’s recipe so that I could make more.
For grilling flavors, grill the thigh meat on an indoor or outdoor grill until there’s pretty grill marks on the meat, about 3 minutes on each side. Transfer the grilled chicken thighs to pan, and bring the heat to medium high heat. Add about 3 tablespoons sake (rice wine) and continue to cook until the sake evaporates. Add the prepared sauce to the pan and reduce heat to medium low. When the sauce thickens and the chicken is cooked, add the butter to the pan and stir to melt.
- 6 chicken thighs
- freshly ground black pepper
- 2 tablespoons olive oil or cooking spray
- 3 tablespoons sake (rice wine)
- 1½ tablespoons butter
- 1 green onion, chopped
- For the Sauce: 5 tablespoons soy sauce
- 4 tablespoons sake (rice wine)
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 teaspoon gochugaru (Korean red pepper flakes), optional
- Season chicken thighs with salt and freshly ground black pepper. Spray grill with cooking spray or drizzle olive oil on grilling pan. If you’re cooking the chicken outdoor, then drizzle oil on the thigh meat and grill for 3 minutes on each side.
- Transfer chicken to pan over medium high heat. Add 3 tablespoons rice wine and cook until it evaporates. While you cook the chicken, flip them often, so the sauce marinades the chicken nicely.
- Make the sauce by combining soy sause, sake, mirin, sugar and gochugaru (optional). Add the sauce to the pan and reduce heat to medium low and continue to cook until the sauce thickens, about 5 minutes. Add the butter and stir well to melt.
- Sprinkle with chopped green onions and serve with rice.
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