Grammy's Kitchen · Teriyaki Chicken · Chicken Teriyaki
One of 94 teriyaki chicken recipes we measured
31 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 32% | 21% |
| sweetener | 11% | 9% |
| thickener | 1% | 0% |
| aromatics | 1% | 1% |
| acid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 255 g | 1 cup soy sauce |
| 150 g | 3/4 cup sugar |
| 2 tablespoons mirin | |
| 9 g | 2 teaspoons sesame oil |
| 12 g | 2 tablespoons coarsely chopped fresh ginger (from a 2-inch knob) |
| 12 g | 4 cloves garlic (coarsely chopped) |
| 177 g | 3/4 cup water (divided) |
| 1361 g | 3 pounds boneless (skinless chicken thighs, trimmed) |
| 8 g | 1 tablespoon cornstarch |
| 3 scallions (dark green parts only, for serving) | |
| 14 g | 1 tablespoon sesame seeds (for serving) |
Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you, Jenn! I just love your sauces, marinades and dressings which are all delicious, so much better than shop bought and satisfying to make at home. It’s cheaper and you have control over your ingredients! This teriyaki was no exception. I had a probl” — a cook, 5.0★
“Jenn, I am nearly speechless! This might be the very best dish I have ever made from your blog. My entire extended family couldn't stop raving about it. Nearly everyone had seconds! We don't love dark meat, so I used chicken breasts cut into large chunks. ” — a cook, 5.0★