Unleash the flavor: easy chicken teriyaki recipe with cornstarch for a crispy and delicious treat
What To Know
- While the traditional recipe uses soy sauce and mirin as the primary ingredients, incorporating cornstarch adds a unique twist to this beloved dish, resulting in a glossy, thickened sauce that perfectly coats the tender chicken.
- Reduce the heat to low and simmer for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has reached your desired consistency.
- Add your favorite vegetables, such as sliced bell peppers, broccoli, or carrots, to the skillet while cooking the chicken for a more colorful and nutritious dish.
Chicken teriyaki is a classic Japanese dish that has gained immense popularity worldwide. Its sweet, savory, and slightly tangy flavors make it a favorite among food enthusiasts. While the traditional recipe uses soy sauce and mirin as the primary ingredients, incorporating cornstarch adds a unique twist to this beloved dish, resulting in a glossy, thickened sauce that perfectly coats the tender chicken.
Ingredients for the Perfect Chicken Teriyaki with Cornstarch:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 green onion, thinly sliced (for garnish)
Instructions for a Flavorful Chicken Teriyaki with Cornstarch:
1. Prepare the Chicken: In a large bowl, combine the chicken pieces with the soy sauce, mirin, and brown sugar. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
2. Create the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until a smooth slurry forms. This slurry will act as a thickening agent for the teriyaki sauce.
3. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the Sauce: Pour the remaining marinade into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook while stirring constantly until the sauce thickens and coats the chicken, about 2-3 minutes.
5. Simmer to Perfection: Reduce the heat to low and simmer for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has reached your desired consistency.
6. Garnish and Serve: Transfer the chicken teriyaki to a serving dish and garnish with sliced green onions. Serve hot with steamed rice or noodles.
Tips for an Exceptional Chicken Teriyaki with Cornstarch:
- Marinate the Chicken: Marinating the chicken allows the flavors to penetrate deeply, resulting in more flavorful and tender meat.
- Use a High-Quality Soy Sauce: The quality of the soy sauce significantly impacts the overall flavor of the dish. Choose a dark, full-flavored soy sauce for the best results.
- Balance the Sweetness: Brown sugar adds sweetness to the teriyaki sauce, but adjust the amount to suit your taste preferences.
- Don’t Overcook the Chicken: Overcooked chicken will become tough and dry. Cook until just cooked through to maintain its tenderness.
- Experiment with Vegetables: Add your favorite vegetables, such as sliced bell peppers, broccoli, or carrots, to the skillet while cooking the chicken for a more colorful and nutritious dish.
Variations on the Classic Chicken Teriyaki with Cornstarch:
- Spicy Chicken Teriyaki: Add a teaspoon of Sriracha or red pepper flakes to the marinade for a kick of heat.
- Honey Teriyaki: Replace the brown sugar with honey for a sweeter and more flavorful sauce.
- Teriyaki Wings: Use chicken wings instead of breasts or thighs for a crispy and flavorful appetizer or snack.
- Grilled Chicken Teriyaki: Grill the chicken before adding it to the teriyaki sauce for a smoky and charred flavor.
The Secret to the Perfect Glossy Sauce:
The cornstarch slurry is the key to achieving a glossy, thickened teriyaki sauce. The cornstarch absorbs the liquid from the marinade and sauce, creating a viscous texture that coats the chicken evenly. By cooking the sauce over low heat while stirring constantly, the cornstarch fully activates and results in a smooth and shiny finish.
Frequently Asked Questions
1. Can I use other sweeteners besides brown sugar? Yes, you can use honey, maple syrup, or even granulated sugar as alternatives.
2. What can I serve with chicken teriyaki? Steamed rice, noodles, or a side of vegetables are great accompaniments.
3. Can I make chicken teriyaki ahead of time? Yes, you can marinate the chicken overnight and cook the teriyaki sauce separately. Reheat the chicken and sauce before serving.
4. How do I store leftover chicken teriyaki? Store leftovers in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze chicken teriyaki? Yes, you can freeze cooked chicken teriyaki for up to 3 months. Thaw overnight in the refrigerator before reheating.
