Teriyaki Chicken

Skip the store-bought bottles and make your own Teriyaki Sauce at home! This recipe is incredibly easy, quick, and the homemade marinade penetrates the chicken beautifully, creating an even more flavorful result. The sauce can be made in a larger batch and stored for future meals. While the recipe requires marinating time, the active cooking and prep time is under 15 minutes, making it a perfect choice for a fast and delicious meal.

Instructions

1. 1

   To make the homemade teriyaki sauce marinade, combine the soy sauce, mirin, Japanese cooking wine, and water in a small saucepan over high heat.

2. 2

   Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce reduces by half. This should take about 5 minutes. The consistency should be like a light syrup. Keep a close eye on it as it will thicken quite suddenly. Allow the sauce to cool completely to room temperature before using.

3. 3

   Combine 4 tbsp of the teriyaki marinade with the chicken and let it marinate for at least 20 minutes, or for an even more intense flavor, marinate it overnight.

4. 4

   Remove the chicken from the marinade, but do not throw away the remaining marinade liquid.

5. 5

   Heat the oil in a non-stick pan over medium to medium-high heat. You don't want the pan to be too hot, as the sugar in the marinade can burn before the chicken is cooked through.

6. 6

   Place the chicken in the pan and cook the first side for about 3 minutes, checking to ensure the skin is not browning too quickly. If it is, remove the pan from the heat, lower the temperature, add about 2 to 4 tbsp of water to the pan, and then return it to the heat. The water helps slow down the searing process while the chicken continues to cook on the inside.

7. 7

   Flip the chicken over and cook the other side. Just before the chicken is fully cooked, add 2 tbsp of water to the pan and swirl it around to mix with the marinade that has come off the chicken. This will create a dark, glossy "sauce." Move the chicken around in the pan to coat it with this sauce.

8. 8

   The homemade marinade has a very strong flavor, so you shouldn't need any extra sauce. However, if you would like more, add equal parts of the teriyaki sauce and water to the pan, bring to a simmer, and cook until it reaches your desired consistency. Serve with rice.

Recipe Notes

• You can use this homemade marinade for other purposes as well. Combine 3 to 4 tbsp of the marinade per 1 lb (500g) of meat and marinate for at least 20 minutes, or preferably overnight. If you are marinating fish, be careful not to marinate for more than a few hours at most; 20 minutes is usually sufficient, as the flavor can overpower the delicate fish.

• The teriyaki sauce marinade will keep well in an airtight container in the refrigerator for up to 3 weeks. You can also freeze it, either by itself or with meat.

• Please note that the preparation time listed excludes the marinating time required for the chicken.