> [!META]- Inline Metadata > [tags:: #recipe/cuisines/fusion] > [cuisine:: Japanese-American fusion] > [rating:: 8] ![[Pasted image 20230413181027.png]] ## Ingredients ### For the marinade 1 cup soy sauce 1/4 cup rice wine vinegar 1/2 cup water 1 cup brown sugar 4-5 large cloves garlic finely minced 3 tsp freshly grated ginger 2 tablespoons cornstarch ### For the rest 8 boneless, skinless chicken thighs or 4 boneless skinless chicken breasts Lightly toasted sesame seeds 3 green onions ## Tools - Small saucepan - Large cast iron skillet or frying pan - Baking dish with drying rack ## Directions 1. In a small bowl whisk together soy sauce, brown sugar, rice vinegar, water, garlic and ginger. Pour half of the mixture over chicken in a large bowl (or in a zip-loc plastic bag) and let marinate for at least 2 hours, or preferably over night. Reserve the other half of the marinade to finish at cooking time. 2. When ready to cook the chicken, place the remaining marinade in a small pot over medium heat. Add the cornstarch and whisk until dissolved. Bring to a boil, reduce heat and simmer 2-3 minutes, until it just begins to thicken. Remove from heat and set aside. 1. Alternatively, I've had good success boiling it the whole time then removing from heat, for a thicker glaze. 3. Heat a grill or cast-iron skillet over medium-high heat and cook 2-3 minutes on each side to get a nice sear without burning the sauce. The chicken will be ready to flip when the edges turn yellow-white. 4. Move the seared chicken breast to the drying rack on the baking sheet. Brush the teriyaki sauce on the top side of the chicken.. Place the chicken under a hot broiler (I use the low setting) for 1.5-3 minutes on each side or until juices run clear (or internal temp reaches around 155-160). The sauce will get sticky and caramelize—don’t let it burn. Flip the chicken, brush on the sauce, and repeat. 5. Let chicken rest 10 minutes, slice into 3/4-inch pieces across the grain, and serve with cabbage salad (Google it), sticky rice, and pickles, and top with green onions and sesame seeds ## Source [Adapted from Jeff's Kitchen](https://jeffskitchen.net/2021/05/04/seattle-style-teriyaki-chicken/) - minor changes to cook time ## Notes If using large chicken breasts, butterfly them to reduce cook time.