We’ve always loved the irresistible mix of sweet and savory in Teriyaki chicken, a beloved Japanese favorite that’s easy to whip up at home. Our Kikkoman Chicken Teriyaki Recipe uses the brand’s authentic soy sauce to deliver that glossy, flavorful glaze we crave.
It’s not just about the taste—it’s a quick meal that brings a touch of tradition to your table, perfect for busy weeknights or family dinners. Let’s explore how we make this simple yet delicious dish shine.
Ingredients
In our Kikkoman Chicken Teriyaki recipe, we start with fresh, high-quality ingredients that bring out the sweet and savory glaze using Kikkoman soy sauce. Below, we’ve listed them in the order they’re typically used, from preparation to cooking, with prep specifics for accuracy.
- 1.5 pounds boneless, skinless chicken thighs: Cut into bite-sized pieces for even cooking and better marinade absorption.
- 1/2 cup Kikkoman soy sauce: Use the original variety for an authentic umami flavor; measure precisely to balance the glaze.
- 1/4 cup brown sugar: Packed, to add a caramelized sweetness that complements the soy sauce—stir well when mixing.
- 1/4 cup mirin: A Japanese rice wine for subtle acidity; if unavailable, substitute with sake, but adjust for milder taste.
- 2 cloves garlic: Minced finely to release aromatic flavors early in the marinade process.
- 1 tablespoon fresh ginger: Grated for a zesty kick; prepare just before use to maintain its pungent essence.
- 2 tablespoons vegetable oil: For searing the chicken; opt for neutral oil to avoid overpowering the teriyaki notes.
- 1 tablespoon sesame seeds: Toasted, for garnish; sprinkle at the end for added crunch and visual appeal.
- 2 green onions: Sliced thinly for a fresh, vibrant topping; reserve for final assembly to keep them crisp.
Instructions
Now that we have gathered our fresh ingredients, we guide you through the simple steps to prepare our flavorful Kikkoman Chicken Teriyaki. Each step ensures a perfect balance of sweet and savory flavors for an authentic taste.
Prepare the Marinade
In this step, we combine the key elements to create a glossy, aromatic marinade that infuses the chicken with Kikkoman soy sauce‘s rich umami. Start by whisking together 2/3 cup Kikkoman soy sauce, 1/4 cup brown sugar, 1/4 cup mirin, 2 minced garlic cloves, and 1 tablespoon grated fresh ginger in a medium bowl. Stir vigorously until the sugar dissolves completely, yielding a smooth mixture that smells irresistibly sweet and tangy—perfect for elevating the dish’s signature glaze.
Marinate the Chicken
Once the marinade is ready, we coat the chicken to lock in moisture and deepen the flavors, making every bite tender and succulent. Place 1.5 pounds boneless, skinless chicken thighs in a large resealable plastic bag or shallow dish, then pour the marinade over the chicken, ensuring each piece is fully covered. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours for optimal absorption—the longer it marinates, the more the Kikkoman Chicken Teriyaki essence shines through.
Cook the Chicken
We bring the marinated chicken to life on the stove, achieving a caramelized, glossy finish that delivers a satisfying sizzle and mouthwatering aroma. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until it shimmers, then add the chicken pieces, reserving the marinade for later. Sear the chicken for 4-5 minutes per side until browned and cooked through to an internal temperature of 165°F, basting occasionally with the reserved marinade to create a sticky, golden glaze that makes the dish visually appealing and irresistibly flavorful.
Serve the Dish
Finally, we plate our Kikkoman Chicken Teriyaki to highlight its vibrant colors and textures, turning a simple meal into a feast for the senses. Slice the cooked chicken into bite-sized pieces and arrange on a serving platter, then garnish with 1 tablespoon sesame seeds and 2 chopped green onions for a fresh, nutty crunch. Serve immediately with steamed rice or vegetables to complement the sweet-savory glaze, allowing the warm, glossy finish to entice with every bite.
Equipment Needed
To prepare our Kikkoman Chicken Teriyaki recipe efficiently and safely, we recommend gathering the following essential equipment. This ensures smooth transitions from marinating to cooking and serving, building on the ingredients and steps we’ve already outlined.
- Mixing bowl: A medium-sized, non-reactive bowl (like glass or stainless steel) for combining the marinade ingredients, allowing even coating of the chicken for maximum flavor absorption.
- Measuring cups and spoons: Accurate sets for measuring liquids like Kikkoman soy sauce and mirin, and dry ingredients like brown sugar, to guarantee the perfect balance of sweet and savory notes.
- Knife and cutting board: A sharp chef’s knife paired with a sturdy cutting board for chopping garlic, ginger, and green onions precisely, which enhances the dish’s fresh, aromatic profile.
- Skillet or frying pan: A large, non-stick or cast-iron skillet (at least 10 inches) for searing the chicken to achieve that signature caramelized glaze, ensuring even heat distribution for juicy results.
- Tongs or spatula: Heat-resistant tongs for flipping the chicken pieces without piercing them, or a silicone spatula for stirring the marinade, to maintain tenderness and prevent sticking.
- Whisk: A small wire whisk for blending the marinade smoothly, helping to dissolve sugar and integrate flavors for a glossy, professional finish.
By having these tools ready, we can execute the recipe with confidence and ease, delivering the authentic taste of Teriyaki every time.
Make-Ahead Instructions
To make our Kikkoman Chicken Teriyaki recipe even more convenient for busy schedules, we can prepare certain elements in advance without compromising the dish’s sweet and savory glaze or tender texture. This approach allows the flavors to develop fully, ensuring a quick assembly when you’re ready to cook.
Preparing the Marinade Ahead
We recommend making the marinade up to 2 days in advance to let the Kikkoman soy sauce, brown sugar, mirin, garlic, and ginger meld into a richer base. Here’s how:
- In a medium-sized mixing bowl, whisk together ½ cup Kikkoman soy sauce, ¼ cup brown sugar, ¼ cup mirin, 2 minced garlic cloves, and 1 tablespoon grated ginger until fully combined.
- Transfer the mixture to an airtight container and refrigerate it immediately to preserve its fresh, aromatic notes.
Marinating the Chicken in Advance
For optimal flavor infusion, we can marinate the chicken up to 24 hours ahead, which enhances moisture and allows the Teriyaki glaze to penetrate deeply.
- Place 1.5 pounds of boneless, skinless chicken thighs in a resealable plastic bag or shallow dish.
- Pour the prepared marinade over the chicken, ensuring even coverage, then seal and refrigerate. Flip the bag once halfway through to promote uniform absorption.
- If marinating for more than 4 hours, we suggest stirring occasionally to maintain even distribution.
Prepping Ingredients and Storage Tips
To streamline cooking, we can prep other components like garnishes a day ahead, focusing on fresh, high-quality items to keep the dish vibrant.
- Chop 2 green onions and toast 1 tablespoon sesame seeds, then store them separately in airtight containers in the refrigerator to retain their crisp texture and nutty flavor.
- For vegetables or sides, such as slicing bell peppers or preparing steamed rice, complete these steps up to 1 day in advance and store in the fridge.
If you’re planning to cook the full dish ahead, here’s a quick reference for storage times to ensure safety and quality:
| Make-Ahead Step | Storage Method | Recommended Time | Key Tips |
|---|---|---|---|
| Marinade only | Airtight container in fridge | Up to 2 days | Whisk before use to blend flavors. |
| Marinated chicken | Resealable bag in fridge | Up to 24 hours | Do not exceed to avoid over-tenderizing. |
| Fully cooked Teriyaki chicken | Airtight container in fridge or freezer | Fridge: 3-4 days; Freezer: Up to 3 months | Reheat in a skillet over medium heat to restore the caramelized finish and prevent sogginess. |
By following these steps, we ensure our Kikkoman Chicken Teriyaki remains flavorful and ready for a seamless weeknight meal. Always prioritize food safety by using clean tools and checking for proper refrigeration.
Conclusion
We’ve truly enjoyed guiding you through this Kikkoman Chicken Teriyaki adventure
It’s a go-to dish that brings bold flavors to your kitchen effortlessly
Let’s make it a staple in our routines for quick, delicious meals that impress every time.
Frequently Asked Questions
What is Kikkoman Chicken Teriyaki?
Kikkoman Chicken Teriyaki is a popular Japanese-inspired dish featuring sweet and savory flavors from Kikkoman soy sauce. It’s made with marinated chicken thighs cooked to a caramelized glaze, perfect for quick weeknight meals or family dinners. This recipe highlights fresh ingredients for authentic taste and can be paired with rice or veggies.
What ingredients are needed for Kikkoman Chicken Teriyaki?
Key ingredients include boneless, skinless chicken thighs, Kikkoman soy sauce, brown sugar, mirin, garlic, ginger, vegetable oil, sesame seeds, and green onions. Use fresh, high-quality items for the best flavor. Measure accurately to balance the sweet-savory glaze, ensuring a delicious result in under 30 minutes of cooking.
How do I prepare the marinade for Teriyaki chicken?
Mix Kikkoman soy sauce, brown sugar, mirin, minced garlic, and ginger in a bowl for a flavorful marinade. Coat the chicken and let it sit for at least 30 minutes, or up to 24 hours in the fridge, to enhance moisture and taste. This simple step is key to achieving that authentic, glossy glaze.
What’s the best way to cook Kikkoman Chicken Teriyaki?
Marinate the chicken first, then cook in a hot skillet with oil until caramelized, about 5-7 minutes per side. Flip for even browning and baste with extra marinade for extra flavor. Aim for an internal temperature of 165°F. Serve hot, garnished with sesame seeds and green onions, alongside rice or steamed veggies.
What equipment do I need for this recipe?
You’ll need a medium mixing bowl, measuring cups and spoons, a sharp knife and cutting board, a large skillet or frying pan, heat-resistant tongs or a spatula, and a whisk. These tools ensure safe, efficient prep from marinating to cooking, helping you achieve perfect Teriyaki every time without complications.
Can I make Kikkoman Chicken Teriyaki ahead of time?
Yes, prepare the marinade up to 2 days in advance and marinate chicken for up to 24 hours to deepen flavors. Prep garnishes and sides a day ahead for convenience. Cook fresh for the best taste, but store leftovers in the fridge for up to 3 days in an airtight container to maintain safety and quality.
How should I store leftover Kikkoman Chicken Teriyaki?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot. For longer storage, freeze for up to 2 months, but thaw in the fridge first. Always use clean utensils and check for freshness to keep the dish safe and flavorful.