Crispy Teriyaki Chicken
This Crispy Teriyaki Chicken recipe features tender chicken coated in a delightful crispy crust, drizzled with homemade teriyaki sauce. Perfect for a family dinner or a quick weeknight meal.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 frying pan
- 1 baking sheet
- 1 paper towels
- 1 saucepan
- 1 cooking thermometer optional
Ingredients
- 1 pound chicken breast, boneless and skinless
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil for frying
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch for the sauce
- 2 tablespoons water
- sliced green onions for garnish
- sesame seeds for garnish
Instructions
- Begin by cutting the chicken breasts into bite-sized pieces.
- In a mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
- Coat each piece of chicken in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the coated chicken pieces to the pan in batches, ensuring not to overcrowd. Fry until golden brown and cooked through, about 5-7 minutes per side.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Whisk until the sugar dissolves.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the saucepan.
- Stir continuously until the sauce thickens, about 2-3 minutes. Remove from heat.
- Drizzle the teriyaki sauce over the crispy chicken, or toss to coat.
- Serve garnished with sliced green onions and sesame seeds.
Notes
For extra flavor, let the fried chicken pieces rest in the sauce for a few minutes before serving.
To make it healthier, consider baking the chicken instead of frying; you can coat it in the same mixture and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.