Teriyaki Chicken Marinade

A Japanese Teriyaki Chicken Marinade is simple and is only a few ingredients. The flavour though is amazing. This can be used with so many proteins and even used to flavour vegetables for children. I make this in advance and store in the fridge.

Teriyaki chicken marinade is a harmonious blend of sweet and savoury elements that transform ordinary chicken thighs into a delight. This marinade draws on traditional Japanese ingredients, creating a depth of flavour that is both rich and balanced. This balance makes it a favourite in many households.

The foundation of this marinade is light soy sauce. Light soy sauce imparts a salty umami base that complements the natural richness of chicken thighs. Unlike dark soy sauce, light soy sauce has a milder, less overpowering flavour. This ensures that the marinade enhances rather than masks the taste of the chicken. Adding to this is sake, a Japanese rice wine that introduces a subtle acidity and complexity, helping to tenderise the meat while infusing it with a delicate aroma.

Mirin, a sweet rice wine, is another essential component, balancing the saltiness of the soy sauce with its natural sweetness. Its syrupy consistency helps the marinade adhere to the chicken, ensuring every bite is infused with flavour. Caster sugar is included to enhance this sweetness, providing a caramelised glaze when the chicken is cooked. The transformation is superb giving it an appealing, glossy finish.

Vegetable oil is used to carry the flavours and ensure the chicken remains moist and succulent during cooking. This neutral oil allows the other ingredients to shine, without imparting any additional flavours that might disrupt the balance.

Cornflour is a subtle yet crucial addition, acting as a thickening agent that helps the marinade cling to the chicken. This ensures that the flavours are well-distributed and that the chicken develops a beautiful, even coating as it cooks.

Coriander adds a fresh, herbaceous note, cutting through the richness of the marinade and providing a burst of freshness. To finish, sesame seeds are sprinkled over the chicken, offering a nutty crunch that complements the tender, juicy meat.

Together, these ingredients create a teriyaki chicken marinade that is both traditional and versatile. It’s capable of elevating the humble chicken thigh into a dish that is full of character and flavour. Whether grilled, baked or stir-fried, chicken marinated in this blend promises a delicious and satisfying meal. If you enjoy Japanese cuisine then you must try this dish.

This marinade can also be used on pork and beef and is brilliant for basting on a barbecue. The flavours work well with the smokey barbecue taste.

Teriyaki Chicken Marinade

Superbly flavoured marinade that is ideal for meat, fish and even flavouring vegetables.

4.63 from 138 votes

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Course: Main Dish, Side Dish

Cuisine: Japanese

Keyword: Chicken, Japanese, Marinade, Spice, Teriyaki Chicken Marinade

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 People

Calories: 1406kcal

Equipment

• Frying Pan
• Skewers
• Glass Bowl

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Ingredients

 

MetricImperial

• 400 g chicken thighs cut into strips
• 1 tbsp cornflour
• 2 tsp sesame seeds
• 1 cup coriander chopped
• 1.5 tbsp vegetable oil
• 2.5 tbsp light soy sauce
• 2 tbsp sake or sherry
• 1.5 tbsp mirin
• 1 tbsp caster sugar

Instructions

• Combine the soy sauce, sake, mirin and caster sugar into a small saucepan and place over a low heat. Keep stirring until the sugar dissolves and put to one side.
  2.5 tbsp light soy sauce, 2 tbsp sake, 1.5 tbsp mirin, 1 tbsp caster sugar
• Heat the oil in a large non-stick frying pan over high heat.
  1.5 tbsp vegetable oil
• Dip the chicken into the cornflour and shake off the excess. I skewer the chicken here but you don’t have to.
  400 g chicken, 1 tbsp cornflour
• Add to the pan carefully.
• Cook for about 5 minutes until golden brown on both sides and just cooked through.
• Reduce to medium heat and pour about half the teriyaki sauce over the chicken and bring to a simmer. Stir until the sauce thickens and the chicken becomes well coated.
• Repeat with the remaining teriyaki sauce until it thickens.
• Sprinkle the sesame seeds and coriander over the chicken and serve
  2 tsp sesame seeds, 1 cup coriander

Nutrition

Calories: 1406kcal | Carbohydrates: 146g | Protein: 93g | Fat: 63g | Saturated Fat: 25g | Cholesterol: 144mg | Sodium: 3344mg | Potassium: 11024mg | Fiber: 25g | Sugar: 24g | Vitamin A: 14109IU | Vitamin C: 1344mg | Calcium: 3008mg | Iron: 104mg