Here’s a fun fact for you: The word “teriyaki” combines two Japanese terms, “teri,” meaning luster given by the sweet soy glaze, and “yaki,” which means grilling or broiling. But today, we’re taking a delicious detour from the traditional method with an easy crispy chicken teriyaki recipe. This version maintains the glossy allure of the teriyaki glaze while introducing a crunchy texture that’s utterly irresistible. Ready to give your chicken a crispy makeover? Let’s get started.
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sweet rice wine (mirin)
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions:
- Slice chicken into strips, season with salt and pepper, and coat first in flour, then beaten eggs, and lastly in panko breadcrumbs for crispiness.
- Fry in hot oil until golden, about 3-4 minutes per side, then drain.
- Simmer soy sauce, water, mirin, sugar, garlic, and ginger. Thicken with cornstarch mixture.
- Coat fried chicken in sauce, garnish with sesame seeds and green onions to serve.
