Craving that delicious teriyaki chicken you get at the food court? This recipe recreates that sweet and savory mall-style teriyaki chicken at home, saving you time, money, and the long lines. We'll cover everything from the perfect marinade to achieving that signature glossy finish. Get ready to enjoy restaurant-quality teriyaki chicken in the comfort of your own kitchen!
What Makes Mall Teriyaki Chicken Unique?
Mall teriyaki chicken often boasts a specific balance of sweet and savory flavors, with a glossy, almost sticky glaze. It's typically served with a side of steamed rice, adding to its satisfying appeal. The key to replicating this taste lies in understanding the ingredients and techniques used in its preparation.
Ingredients for the Best Mall Teriyaki Chicken
This recipe focuses on achieving that authentic mall taste. You'll need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay more moist)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sugar (granulated or brown)
- 2 tablespoons sake (optional, but adds depth)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
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For Serving:
- Cooked white rice
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Step-by-Step Instructions: Mastering the Mall Teriyaki Technique
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Marinate the Chicken: In a large bowl or resealable bag, combine soy sauce, mirin, sugar, sake (if using), ginger, and garlic. Add the chicken and ensure it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
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Cook the Chicken: You can cook the chicken in several ways:
- Pan-frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through (about 6-8 minutes per side).
- Baking: Preheat oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
- Grilling: Preheat grill to medium heat. Grill the chicken for about 4-5 minutes per side, or until cooked through.
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Make the Glaze (optional, but highly recommended): In a small bowl, whisk together the cornstarch and water to create a slurry. Remove the chicken from the pan (if pan-frying or grilling) and set aside. In the same pan, bring the remaining marinade to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy.
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Glaze and Serve: Return the chicken to the pan with the thickened sauce and toss to coat. Serve immediately over a bed of steamed rice, garnished with sesame seeds and green onions, if desired.
Frequently Asked Questions (FAQ)
How do I make my teriyaki chicken extra sticky?
To achieve an extra sticky glaze, increase the amount of cornstarch slightly or add a teaspoon of honey or corn syrup to the sauce. Be sure to cook the sauce until it reaches the desired consistency.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they tend to dry out more easily. Reduce the cooking time and keep a close eye on them to prevent overcooking. Marinating for a longer period will help keep them moist.
What can I serve with teriyaki chicken?
Steamed white rice is a classic pairing, but you can also serve it with vegetables like broccoli, green beans, or stir-fried noodles.
Can I make this recipe ahead of time?
You can marinate the chicken ahead of time, but it's best to cook it just before serving to maintain its optimal texture and flavor. The glaze can also be made ahead, but it's best reheated gently before glazing the cooked chicken.
How do I store leftovers?
Store leftover teriyaki chicken and rice in airtight containers in the refrigerator for up to 3 days.
This recipe provides a detailed guide to replicating that beloved mall teriyaki chicken at home. Enjoy experimenting with different cooking methods and garnishes to perfect your own version!
