Crispy Teriyaki Chicken
This Crispy Teriyaki Chicken recipe features tender, juicy chicken coated in a crispy batter and glazed with a homemade teriyaki sauce. It's a perfect balance of sweet and savory, making it a crowd-pleaser for any dinner.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 frying pan or deep fryer
- 1 cooking thermometer (optional)
- 1 slotted spoon or tongs
- 1 baking sheet (optional)
- 1 paper towels
Ingredients
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup vegetable oil (for frying)
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with water (to thicken)
Instructions
- In a mixing bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
- In a separate bowl, beat the egg.
- Dip each piece of chicken into the egg, then coat it in the flour mixture, ensuring an even coating.
- Heat the vegetable oil in a frying pan over medium-high heat (or in a deep fryer) until the oil reaches 350°F (175°C).
- Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 5-7 minutes or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken and place it on a paper towel-lined baking sheet to drain excess oil.
- In a saucepan, combine the soy sauce, honey, mirin, ginger, garlic, and sesame oil. Cook over medium heat until the mixture begins to simmer.
- Stir in the cornstarch-water mixture and continue to cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Toss the cooked chicken in the teriyaki sauce until well coated or serve the sauce drizzled on top of the chicken.
Notes
For extra crunch, you can double-dip the chicken by repeating the egg and flour mixture steps.
Serve crispy teriyaki chicken over steamed rice or alongside stir-fried vegetables for a complete meal.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven for crispiness.