published Jan 31, 2024 The teriyaki chicken we know today was first whisked together by Japanese immigrants in the state of Hawaii. The flavors are heavily influenced by Japanese cuisine and immensely popular throughout America. It’s easy to understand why! Salt and sugar — two of the flavors our taste buds love most — from the mirin, sake, and soy sauce meld into a beautifully savory, viscous teriyaki. My teriyaki chicken recipe conveniently requires just a handful of ingredients and 20 minutes to cook — no marinading required! I use juicy, moist dark meat that fries to perfection without drying out, and that sticky sauce clings to the crispy skin just fine without prolonged marinating. I serve teriyaki chicken with rice and some kind of veggie: bok choy, broccoli, or eggplant are all pretty popular in my household. But if you’d rather plate this savory dish with something lighter, try Japanese cucumber salad!
Recommended Tools
Skillet – To take advantage of one-pan recipes, you need a pan that can cook in stages: frying, simmering, and stir-frying. The best choice is a large, deep skillet with a lid.
Storing and Reheating
Chicken should be eaten within 4 days of cooking to avoid food-borne illness. Transfer any uneaten teriyaki chicken to an airtight container and store in the refrigerator. I recommend reheating in the microwave so that meat doesn’t dry out. If you have more sauce on hand (another benefit of making your own!), you can always add more to introduce a bit more moisture to your leftovers. Love this recipe? Share it with the world on Pinterest.
