This non-traditional “Seattle-style” chicken teriyaki is a crowd-pleaser. It is sweeter than authentic Japanese chicken teriyaki. I cooked it under the broiler, but it would be fabulous grilled. We ate it over rice with roasted cauliflower and asparagus.
- 1 cup soy sauce
- 1 cup granulated sugar
- 1 ½ teaspoons brown sugar
- 6 to 8 cloves garlic, crushed in a press
- 2 tablespoons grated fresh ginger
- ¼ teaspoon freshly ground black pepper
- 1 3-inch cinnamon stick
- 1 tablespoon pineapple juice
- 8 to 10 skinless, boneless chicken thighs
- 2 tablespoons cornstarch
- rice, for serving
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside.
- Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill.
- Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side.
- While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. (I did not have to add additional water.)
- To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: Asian, boneless skinless chicken thighs, chicken, chicken thighs, cinnamon stick, dinner, ginger, grilled, Japanese, pineapple juice, Seattle, soy sauce, teriyaki
My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
- Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
- Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
- Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
- Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
- Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
- Dip into egg mixture until coated, shaking off excess.
- Dredge in panko, turning to coat.
- Transfer to a large plate or a small rimmed baking sheet.
- Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
- Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
- Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, cayenne, chicken, chicken thighs, fried chicken, hot chicken, hot sauce, Japanese, katsu, milk bread, Nashville, panko, pickles, potato roll, sandwich