Skillet Teriyaki Chicken Thighs

Skillet Teriyaki Chicken Thighs is our go-to dinner recipe during busy weeknights. Perfectly seared chicken thighs that are moist and tender. And the teriyaki sauce is equally delicious. Without a doubt, the whole family is going to enjoy this easy and delicious dinner.

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what is teriyaki

Teriyaki is a cooking technique used in Japanese cuisine. Basically, the teriyaki sauce is a combination of soy sauce, mirin, sugar, and sake. As it becomes more popular in other countries, they start incorporating ginger, garlic, and honey. These aromatics surely boost the flavor of the sauce. And also adding cornstarch help thicken it. If you like to read more about teriyaki, visit Allrecipes. 

My version of this Skillet Teriyaki Chicken Thighs is simple in comparison to authentic Japanese cuisine. For one thing, I didn’t use mirin or sake. But even though I didn’t use alcohol I still get the flavor pretty close to Japanese teriyaki by using vinegar, brown sugar, soy sauce, oyster sauce, cornstarch, and sesame oil. Given that I didn’t use mirin or sake in order to ramp up the flavor –  my family and friends are still in awe of the robust flavor and simplicity of this dish. 

Check out Teriyaki Salmon it’s certainly one of the recipes my family love. 

ingredients notes

SAUCE:

• Soy sauce – is significantly an important ingredient. It brings the umami flavor of the sauce to the next level. To control the salt I rather use low-sodium soy sauce.
• Oyster sauce – also boost the umami flavor of your dish. If you’re not a fan of oysters, there’s a vegetarian oyster sauce that’s made with mushrooms. Check out Sun Luck oyster sauce for details.
• Rice vinegar – is equally important because it renders acid that gives your dish a distinct tanginess.
• Brown sugar – contrasts the flavor while giving your sauce a hint of sweetness. 
• Cornstarch – is a thickening agent and also makes the sauce glossy. 
• Water – is needed to dilute the cornstarch and also help control the thickness of the sauce.  
• Sesame oil – is nutty and gives a nice finish to your dish.
• Red chili pepper flakes – are my favorite pepper to add to my sauce. Even though I use it sparingly, you can always add more to ramp up the heat of your dish. 

CHICKEN AND AROMATICS:

• Boneless chicken thighs – are the best part of the chicken to use for this recipe. As a result, the meat stays moist and renders more flavor. 
• Salt and pepper – are important ingredients to season your meat. 
• Cornstarch – coats the chicken, and makes it crispy when fried. Lightly coat the meat and shake off the excess. 
• Vegetable or Canola oil – is my choice when frying. Use a neutral oil with a high smoke point to avoid the chicken from burning.
• Garlic – is finely minced.
• Ginger – is peeled and also finely minced. 
• Scallions – are unquestionably my favorite type of onion for this dish. I used the white part for sauteing and the green part to garnish the dish. 

how to make skillet teriyaki chicken thighs

PREP AND COOK:

1. Mince garlic and ginger. I find it easier to peel the ginger with the back of a spoon. It should yield a tablespoon of minced garlic and a teaspoon of finely minced ginger. Slice the green onions, save the white part for sauteing later, and the green part for garnish. 
2. Make the sauce. In a measuring cup or a bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and red chili pepper flakes. Use a fork or a small whisk to mix the sauce until the sugar and cornstarch dissolve. Set it aside.
3. Prep the chicken. Once you trim the fat, place the chicken pieces into a bowl, and season with salt and pepper. Add the cornstarch, coat the chicken and shake off to remove excess cornstarch. Lightly coat the chicken. 
4. Heat a cast iron skillet or a nonstick skillet with oil. Once the oil is hot enough (about 300ºF), carefully place the chicken thighs in a hot pan. Do not overcrowd, and cook in batches. Cook for 5 minutes on each side or until golden brown and the internal temperature reaches 165ºF. Remove from the pan and set aside.
5. Use the same pan, add garlic, ginger, and white scallions, then saute until fragrant. Add the sauce, stirring constantly for a minute or until it is thickened. 
6. Add the cooked chicken back into the pan. Turn off the heat and smother the chicken with sauce. 
7. Garnish with green onions, and immediately serve with steamed rice or vegetables. 

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