Teriyaki Chicken was the very first dish that I attempted to make when I moved out of my dorm room into my own apartment. I finally had my very own kitchen and I was so excited to cook an actual dish. I had zero cooking experience at that time. I poured way too much of the teriyaki sauce in the searing hot pan way before the chicken was fully cooked and ended up with almost-burnt sauce, and an apartment that smelled like almost-burnt teriyaki sauce for weeks.
Ever since that incident, I’d been fearful of teriyaki sauce from a bottle so I started experimenting with making my own homemade restaurant-quality teriyaki sauce. And here it is! I hope you give it a try.
- 1 cup water
- 1/2 cup soy sauce
- 1/4 teaspoon freshly grated ginger
- 2 Tbsp mirin
- 4 Tbsp brown sugar
- 1 Tbsp honey
- 2 Tbsp corn starch mixed with 4 Tbsp water mix well..no lumps
- 2 Tbsp cooking oil
- 1 lb boneless skinless chicken thighs, cut into thin strips
- Steamed white rice
- Toasted sesame seeds
Mix water, soy sauce, ginger, mirin, brown sugar and honey in a small pot over medium heat
Stir constantly so it does not burn.
Right before it starts to bubble, add cornstarch and water mixture.
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
Heat cooking oil in a wok. When wok is hot, add chicken.
Stir-fry until fully cooked. Don't over-stir.
Turn off heat.
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce! Just coat it.
Garnish with sesame seeds and scallions.
Serve with white rice and extra teriyaki sauce.