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Chicken in teriyaki sauce

Pikantne Main Dishes Asian cuisine 90 min Medium 13 wyświetleń ~29.97 PLN - (0)
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Description

Teriyaki chicken is a classic dish of Japanese cuisine in a simplified, homemade version: juicy pieces of chicken glazed in a sweet and savory sauce made from soy sauce, honey, and ginger. The dish has a contrast of flavors — the sweetness of honey and brown sugar complemented by the saltiness of soy sauce and the aroma of fresh ginger and garlic. It is most often served with fluffy jasmine rice and topped with green onions and sesame seeds. It looks appetizing thanks to the dark, shiny glaze on the pieces of chicken, perfect for New Year's Eve 2025 as a main dish — it can be prepared in a large skillet and served to family or guests. Benefits: quick, impressive, a balance of sweet and salty, and a slightly spicy aroma of ginger, visually shiny glaze, and the contrast of white rice.

Składniki (16)

Servings:
4
  • Boneless, skinless chicken thighs 800 g
  • Light soy sauce 120 ml
  • Honey 60 ml
  • Brown sugar 30 g
  • Fresh ginger 20 g
  • Garlic 3 ząbki
  • Rapeseed oil 15 g
  • Dark sesame oil 10 g
  • Cornstarch (potato starch can be substituted) 20 g
  • Water (for the suspension and cooking) 60 ml
  • Jasmine rice (raw) 300 g
  • Green onions (long chives) 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Mirin (sweet sake) - optional 30 ml
  • Sesame seeds - optional for sprinkling 10 g
💰 Szacowany koszt dania: ~29.97 PLN (7.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace and ingredients: wash your hands, prepare a cutting board and a sharp knife. Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces (about 50-70 g). Peel the ginger and grate it finely or chop it very finely. Peel the garlic and crush the cloves with a knife, then chop them finely. Slice the green onion into thin rings by folding the stems lengthwise and cutting diagonally.

Ingredients: Boneless, skinless chicken thighs, Fresh ginger, Garlic, Green onions (long chives)
Use a plastic or wooden cutting board, a sharp knife easily cuts the meat. Drying the chicken is important — it results in better browning. Ginger and garlic have intense aromas, grated form will combine with the marinade more quickly.

Marinade and sauce

2

In a medium bowl, combine soy sauce (120 ml), honey (60 g), brown sugar (30 g), grated ginger (20 g), minced garlic (15 g), sesame oil (10 g), and optionally mirin (30 ml). Stir with a spoon until the ingredients are combined and the sugar is partially dissolved. Taste — the marinade should have a distinctly salty-sweet flavor with a hint of ginger. Set aside 2-3 tablespoons (about 30-40 g) of this mixture in a separate bowl — it will be used as a sauce for drizzling at the end.

Ingredients: Light soy sauce, Honey, Brown sugar, Fresh ginger, Garlic, Dark sesame oil, Mirin (sweet sake) - optional
Use a spoon or whisk to thoroughly combine the liquid and dry ingredients. Set aside some marinade at the end to avoid transferring raw meat to the plate. If you don't have mirin, add one more tablespoon of honey.
3

Transfer the chopped pieces of chicken to a larger bowl or a sealed container. Pour in the prepared marinade (set aside the remaining part) and mix thoroughly by hand or with a spoon so that each piece is coated. Cover with plastic wrap or close the container and place it in the refrigerator for at least 30 minutes, up to a maximum of 2 hours. If you have time, you can leave it for 1-2 hours for a deeper flavor.

Ingredients: Boneless, skinless chicken thighs, Light soy sauce, Honey, Brown sugar, Fresh ginger, Garlic, Dark sesame oil, Mirin (sweet sake) - optional
Use gloves or wash your hands thoroughly after handling raw chicken. Marinate in a cool place (refrigerator). A shorter marinating time (30 min) still gives a good glaze thanks to the honey.

Rice

4

In the meantime, prepare the rice: rinse 300 g of jasmine rice in a sieve under cold running water, stirring with your hand until the water is almost clear (2-3 rinses). Transfer to a pot, add 450 ml of water and a pinch of salt (2 g). Cover with a lid, bring to a boil over high heat, then reduce the heat to the minimum and cook for 12-14 minutes without lifting the lid. After this time, turn off the heat and let it sit covered for another 10 minutes to finish cooking the rice.

Ingredients: Jasmine rice (raw), Salt, Water (for the suspension and cooking)
Use a pot with a matching lid (the diameter of the bottom equal to the lid) — the steam in the pot will cook the rice evenly. Do not stir the rice while cooking, as it will become sticky. If you have a rice cooker, follow the manufacturer's instructions.

Cooking

5

Prepare a pan with a diameter of 26-28 cm or larger. Heat it over medium-high heat and pour in 15 g (1 tablespoon) of rapeseed oil — the oil should warm up slightly but not smoke. Remove the chicken from the marinade (keep the remaining liquid marinade separately), lightly drain off excess liquid, and place the pieces in a single layer on the hot pan, without crowding (cook in two batches if necessary). Fry for 4-5 minutes without moving, until the bottom side is golden brown.

Ingredients: Rapeseed oil, Boneless, skinless chicken thighs
Use a heavy-bottomed pan, preferably non-stick or cast iron. If the meat sticks at first — it means it’s not ready to be flipped yet. Fry in batches to prevent the temperature from dropping too much.
6

Turn the pieces of chicken over and fry for another 4-5 minutes, until the meat is golden brown and cooked through. Check with a skewer or thermometer — the safe internal temperature is 75°C. If you don't have a thermometer, cut into the largest piece: the meat should be white/slightly pink in the center without any raw traces, and the juices should be clear.

Ingredients: Boneless, skinless chicken thighs
A kitchen thermometer provides certainty, but if you don't have one, look at the color of the meat and the juices. Don't overcook the chicken — it will become dry. Frying for 4-5 minutes on each side gives even browning.

Sauce and glazing

7

After frying all the pieces, reduce the heat to medium. Drain excess fat from the pan if there is a lot, leaving 1-2 teaspoons for flavor. Pour in the reserved marinade (30-40 g) and heat for 1-2 minutes, stirring until it starts to bubble. In a small bowl, dissolve 20 g of cornstarch in 60 ml of cold water (stir until there are no lumps). Pour the slurry into the sauce in the pan in a thin stream, simultaneously stirring with a whisk or spoon. Cook for 2-3 minutes until the sauce thickens to a glaze consistency — it should be smooth, shiny, and slightly bubbling.

Ingredients: Cornstarch (potato starch can be substituted), Water (for the suspension and cooking), Light soy sauce, Honey, Brown sugar, Fresh ginger, Garlic
Before adding the slurry, the sauce must be gently boiling; otherwise, the slurry will not activate. Add the slurry slowly to control the thickness. If the sauce becomes too thick, add 1-2 tablespoons of water and stir.
8

Place the fried chicken pieces back in the pan with the sauce and gently stir to coat each piece with the glaze. Cook together for 2-3 minutes over medium heat, turning the pieces every 30-45 seconds, until the sauce adheres well and takes on a glossy finish. Taste a piece (be careful of the heat) and season lightly with salt and pepper if needed.

Ingredients: Boneless, skinless chicken thighs, Light soy sauce, Honey, Brown sugar
Use a silicone spatula or a wooden spoon to avoid damaging the coating. Do not cook too long, as the honey may burn — keep an eye on the color of the sauce.

Finalization and serving

9

Transfer the cooked rice to the center of a large platter or onto individual plates. Arrange the pieces of chicken on the rice, drizzling with an additional 1-2 tablespoons of the prepared sauce (set aside earlier). Sprinkle with finely chopped green onion (60 g). If you are using sesame seeds (10 g), toast them first in a dry pan for 60-120 seconds over medium heat until they become fragrant and lightly golden — then sprinkle with sesame.

Ingredients: Jasmine rice (raw), Boneless, skinless chicken thighs, Green onions (long chives), Sesame seeds - optional for sprinkling
Serve immediately — the glaze tastes best fresh and shiny. Additionally, you can add optional sesame seeds for crunch and decoration.

Cleaning and Storage

10

After the meal, let the leftovers cool down, transfer them to an airtight container, and store them in the fridge within 2 hours. The remaining sauce can be stored separately for up to 3 days in the fridge.

Ingredients: Boneless, skinless chicken thighs, Light soy sauce
The container should be airtight and made of plastic or glass. Heat the portion in a pot over low heat, adding a tablespoon of water if the sauce thickens too much.

Fun Fact

💡

Teriyaki sauce originates from Japan, and the word 'teriyaki' comes from 'teri' (shine, luster) and 'yaki' (to grill, to cook). Traditionally, the sauce is based on soy sauce, mirin, and sugar, and dishes are glazed, which gives a shiny finish.

Best for

Sylwester 2025 kolacja z przyjaciółmi rodzinny obiad

Tips

🍽️ Serving

Serve with hot, fluffy jasmine rice, a light green cucumber salad, or steamed vegetables (broccoli, carrots). For heat, add thinly sliced chili pepper or a few drops of chili oil. For takeout: keep the rice and chicken separate, drizzle the sauce just before eating.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze glazed chicken for longer than 1 month — the texture of the meat may deteriorate. Reheating: heat in a pan over low heat, cover, and warm for 5-8 minutes, adding 1-2 tablespoons of water if the sauce thickens too much.

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