Why Every Cook Should Master Chicken Teriyaki

Hey friends! A tip from someone who's worked in a Japanese kitchen: remember those bones he removed from the chicken thighs? Chicken bones/carcass can be roasted, then you can make a stock, and reduce it down to include in the teriyaki sauce. You can add all the teriyaki ingredients to the pot once it's simmered down, then reduce until thickened and strain out the solids. The cartilage from chicken scraps provides gelatin, which means you can skip the starch, and the extra savory chicken flavor will be included in the final sauce.

The auto-generated captioning captions the sound of the chicken frying as "music" and I have never seen more accurate captioning by youtube.

I am visiting from Japan. Mirin and sake are fine as long as they are real and do not contain salt. And sake, preferably sweet rather than dry. Sugar is commonly white sugar in Japan, but other sugars should be fine. You will enjoy the difference in flavour. Comment made using the translation function. Sorry if it was difficult to convey.

I've been watching cooking videos since I was a kid in the 90s and I've been in the restaurant industry for 20 years. This is the best, most approachable yet informative format I have ever seen. The atmosphere of a classic loft definitely adds a bit of goodness. Very well done. Subscribed and can't wait to dive in to more videos.

Japan: soy sauce, sake, mirin, ginger, sesame. Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil. Korean: soy sauce, gochujang 🌶️, garlic, sesame. Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot. Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot. You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.

Ingredients: Soy sauce, Mirin, Sake, sesame seeds, corn starch (Brown sugar optional) Ginger, Garlic, Oil of choice Directions: 1) finely chop garlic and ginger 2) sauté on medium low heat with oil of choice 3) add equal parts soy, mirin, and sake 4) bring to light boil 5) taste and decide whether to add sugar for sweetness 6) add in cornstarch “slurry” (water and cornstarch (spoonful) 7) continue to lightly Boil until you reach your desired thickness 8) add sesame seeds.

I highly recommend pre toasting those white sesame seeds … adds even further umami flavour. Thanks for a great video. 💗

The fact that guy is so humble about cooking rice tells me how good of a cook he is… Really enjoyed the recipe, instructions, presentation, and set. Well done, new subscriber!

Thank you so much for this recipe! I just made it tonight and my wife and I LOVED IT! Definitely a crowd pleaser. I'll definitely be making more of your recipes!

Note: lightly toast the Sesame seeds first, you’ll get a bigger flavour

Mike, I’ve made this 2 times but both a little different. The first time I made this I used your standard issue kikkoman soy sauce and subbed the sake for rice wine vinegar since I didn’t have any. It was way too salty for me so I had to add a ton of brown sugar to help balance it out. Was alright, but still too salty for my taste. The 2nd time I made it I got sake instead of rice wine vinegar… totally worth it. I used the Gekkeikan standard issue sake ($8-10 for 1.5L). I subbed the standard issue kikkoman soy sauce with their low sodium version as well. Then that was not salty enough and I think the mirin/sake sorta became more forward in flavor. I added 2 tbsp of regular soy sauce to help make it saltier and just because we like our sauce a little sweeter, I added 100g (1/2 cup) of light brown sugar. Probably too sweet for your palate but I think it tastes great and gives it a caramel-like flavor to the umami packed flavor it already has. I think my 3rd time will be sake, mirin, and 1/2 cup regular soy sauce and 1/2 cup low sodium soy sauce OR 1/4 cup regular soy sauce and 3/4 cup low sodium soy sauce. Honestly everyone’s taste buds are a little different so it’s nice to play around with it. Teriyaki chicken or salmon bowls are awesome for weekday meals because it’s really easy to prepare a delicious dinner with little to no effort.

I made this today, exactly how you have done it and it's honestly the most tasty chicken teriyaki I've ever had, thanks man!!

Extra tip, grate the ginger. It helps keep the fibres out of your sauce and also makes it disappear so you don't get a hard bite of ginger.

"This step is optional, but if you want to flavor blast your sauce it's definitely worth it." I'm sorry, flavor blasting is never optional.

I made this tonight for dinner and wow it's good! Thanks for the recipe, I'll be putting this on just about everything for next few weeks!

I used to be really into my cooking and don't get me wrong I still cook but I lost loads of interest in cooking but after watching your videos you've inspired me to get back into the kitchen and i've made some of your dishes, especially the 15min dinners and my god they are damn easy and tasty! I'm taking this Teriyaki dish idea and using the cornflake chicken idea as I love the texture of the crispy chicken and that lovely sauce! Finally got the cooking bug back!

you are still one of my faves after so long. I like how you breakdown the recipes and how you work at making the meal as authentic as possible. I appreciate you man. Thank you for this video.

Love that you often teach in ratios, that's way better for actual practice and memorization than just repeating recipes verbatim always turning to a cookbook or online guide

Love your video as a Seattle native where Chicken Teriyaki is super popular fast food. It was our monthly or twice monthly take out dinner in our house. Definitely miss it now that I moved away. But this recipe makes me inspired to try making it sometime.

The absolute best rice I've ever made using this recipe. Thank you ProHomeCooks!