Super Easy Pan Fried Chicken Teriyaki. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
- 1 tablespoon oil
- 1 pound chicken thighs boneless and skinless, cut into bite size pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 4 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger minced
- 1 garlic clove minced
- a couple of dashes of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
Heat oil in a large skillet.
Saute chicken over medium high heat until browned on the outside and cooked through.
Remove the chicken from the pan and set aside.
In the same pan the chicken was cooked in add the soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce.
Bring to a boil and reduce heat and simmer the sauce for 2-3 minutes.
In a small bowl mix together the cornstarch and water.
Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
Add chicken back to the pan and toss to coat the chicken with the sauce.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!