Korean-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki sauce is known for its simplicity and balance of flavors, this Korean adaptation adds a spicy twist by incorporating gochujang. Additionally, the cooking method may differ slightly, as Korean cuisine often involves grilling or stir-frying the meat for a smoky and charred flavor. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) gochujang 2 tablespoons (30ml) gochujang
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish 2 green onions, sliced, for garnish

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, gochujang, honey, rice vinegar, minced garlic, and grated ginger. Mix well to make the marinade.
2. 2.
   Cut the chicken thighs into bite-sized pieces and place them in a shallow dish or resealable bag.
3. 3.
   Pour the marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
4. 4.
   Heat vegetable oil in a large skillet or grill pan over medium-high heat.
5. 5.
   Remove the chicken from the marinade, allowing any excess marinade to drip off, and add it to the hot pan.
6. 6.
   Cook the chicken for 6-8 minutes, or until cooked through and slightly charred, flipping halfway through.
7. 7.
   While the chicken is cooking, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes to thicken the sauce.
8. 8.
   Once the chicken is cooked, remove it from the pan and brush it with the thickened sauce.
9. 9.
   Garnish with sesame seeds and sliced green onions before serving.

Treat your ingredients with care...

• Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, keep in mind that chicken breast tends to be drier than thighs.

Tips & Tricks

• For a smoky flavor, grill the marinated chicken on a barbecue instead of cooking it in a pan.
• Serve the Korean-style Teriyaki Chicken with steamed rice and a side of kimchi for a complete Korean meal.
• If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the simmering marinade to thicken it further.
• Feel free to add vegetables like bell peppers, onions, or zucchini to the stir-fry for added texture and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Korean-style Teriyaki Chicken hot, garnished with sesame seeds and sliced green onions. It pairs well with steamed rice and a side of kimchi.

Presentation advice

Arrange the chicken pieces on a platter, drizzle the thickened sauce over them, and sprinkle with sesame seeds and sliced green onions. Place a small bowl of kimchi on the side for an authentic Korean touch.