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Crispy Teriyaki Chicken

Sometimes you just have to make your own takeout food. Crispy teriyaki chicken served with noodles and broccoli. Works out to be a lot cheaper and just as delicious. I will add the recipe for the noodles in a link at the bottom of this recipe if you want to make the noodles as well. Do it. They're delicious. Lets get the teriyaki sauce going. I like to make it before everything else so it can thicken as it cools and it coats the chicken oh so good.


this is the one I use
In a medium sauce pan add 1 tbsp honey, 1-2 cloves minced garlic, 1 1/2 tsp mined fresh ginger, 3 tbsp Mirin sauce, 1/2 cup low sodium soy sauce, 1/4 cup brown sugar, 1/4 cup of water with 1 tbsp corn starch mixed in. 
*Mirin is a type of rice wine, but lower in alcohol content and higher sugar content. Whisk everything together and bring to a simmer over medium heat. Leave to simmer for 1 minute and remove from heat. Set aside.
Cut up 3 chicken breast into bite size pieces and add to a large zip top bag. Add 1/4 cup of corn starch to the chicken and fresh cracked pepper. Resist the urge to add salt, the teriyaki sauce is soy sauce based, so the chicken will have plenty of salt at the end. Close up the bag and give it a good shake and coat all the chicken.
In a large heavy bottomed pan add about an inch of vegetable oil and set to medium-high heat. Once your oil is ready (you will know if you dropped a sprinkle of corn starch in and it bubbles) add your chicken in batches, you don't want to over crowd your pan. Adding too much to your pan anytime you're cooking reduces the temperature of the oil and the oil can cool enough so your chicken just sits there absorbing the oil rather than cooking. Yuck. Once your chicken is golden all the way around (you will need to flip it part way through), then remove to a paper towel lined plate. 


At this point in another large pan or wok add the chicken and teriyaki sauce over medium - high heat, once everything is hot add about 1 tsp sesame seeds. Toss and remove to a serving dish. 

Crispy Chicken Teriyaki

 Ingredients:

  • Teriyaki sauce
    • 1 tbsp honey
    • 1-2 cloves garlic - minced
    • 1 1/2 tsp fresh ginger - minced
    • 3 tbsp Mirin sauce
    • 1/2 cup low sodium soy sauce
    • 1/4 cup brown sugar
    • 1/4 cup water with 1 tbsp corn starch mixed in
  • 3 chicken breasts cut into bite sized pieces
  • 1/4 cup corn starch
  • Fresh cracked pepper
  • Vegetable oil for cooking
  • 1 tsp sesame seeds
Method:
  • Prepare Teriyaki sauce by adding all the sauce ingredients to a small sauce pan, bring to a simmer and simmer for 1 minute. Remove from heat and set to the side.
  • In a large heavy bottomed pan add about 1 inch of vegetable oil and heat over medium-high heat
  • Add chicken pieces to a zip top bag, and add cornstarch and pepper and shake to evenly coat the chicken.
  • Once the oil is ready add the chicken in batches, being careful not to over crowd the pan. Flipping half way through cook until the chicken is a golden colour. Remove to a paper towel lined plate.
  • Grab another large pan or wok and add chicken and the teriyaki sauce (the recipe make more sauce then you may need so add to your personal taste). Heat through over medium - high heat and add 1 tsp sesame seeds. Remove to serving dish.
Here is a full printable recipe for my Crispy Chicken Teriyaki.

I used these noodles 
The delicious noodles I made are from Kelleyandcricket.com here is the link to the recipe.  I added a picture of the noodles I used, but on the blog they have many suggestions for pretty much an diet restriction. 

Enjoy!

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