Teriyaki Chicken Thigh Better Than Take Out. A step-by-step instruction to make Teriyaki Chicken using deep-fried and breaded chicken thigh swimming in homemade teriyaki sauce.
Teriyaki Chicken Thigh
When I choose chicken meat, I always go for chicken thigh because it’s juicier and it always comes out more flavorful compared to the other chicken part. Although this part is not healthy compared to chicken breast, I still go for chicken thighs anytime.
Last week, I made Homemade Teriyaki Sauce using only simple ingredients, and today, I made this Teriyaki Chicken Thigh using the leftover deep-fried chicken I had for the Orange Chicken post. I normally make a huge batch of deep-fried chicken in case a craving for breaded and deep-fried chicken kicks in. I place the leftover in a container and simply freeze them.
I made a huge batch of the Teriyaki sauce as well, knowing that I will use it for that pre-prepared breaded chicken.
Since I am on a budget, I prepare and cook huge batches of any food so that I can use them later. It really does save my sanity and save time. Plus save money too.
There are a lot of ways to cook chicken thighs. In fact, if you look back in the blog, I have made Chicken Satay, Boneless Chicken Thigh in Cilantro Marinade, Garlic Butter Chicken Oven Bake, . And now this teriyaki chicken thigh !!
So Let’s Make this!
Prepare the Chicken
- Slice the Chicken: I prefer to slice the chicken thigh into bite-sized pieces.
- Marinate the Chicken: when I say marinate, I meant to coat the thigh with salt, pepper, onion, and garlic powder, baking soda, and let it sit in the fridge covered overnight.
- Make the Batter: After marinating the chicken, add in the egg, cornstarch, and baking soda.
- Coat the chicken with the batter: Mix the chicken gently and make sure that all of the chicken slices are coated with the batter.
- Heat the oil: Oil must be really hot when frying the chicken. Use chopsticks to test the heat of the oil. Put the chopsticks in the middle of the oil and if it bubbles, it is hot enough. Another way is to drop a batter in the oil, and look for the bubbling oil.
- Fry the chicken: When the oil is ready, fry the chicken making sure that there is enough distance between the meat. This ensures that the meat doesn’t stick to each other during frying.
- Fry until slightly yellow: Fry the chicken until it is slightly yellow, and let it drain in a paper towel. When all of the chicken is fried, refry again for the second time. Make sure not to burn it.
Make the Teriyaki Sauce
How to make the Sauce – I have a whole post about it here 🙂
- In a small size cup, mix the cornstarch and water. Mix until there are no lumps and set aside.
- Place the saucepan on the stovetop and set the fire to low. Add the sugar, water, soy sauce, garlic powder, ground ginger, and pineapple. Stir until the sugar is fully dissolved and bubbly. Add the cornstarch mixture and stir until thick.
- Remove mixture from heat and let cool. Transfer to a container and store in the fridge for next use. Use lavishly.
Ingredients for the Homemade Teriyaki Sauce
- Cornstarch & Water for slurry
- Soy sauce
- Water as extender
- Brown Sugar
- Garlic Powder
- Ground Ginger
- Pineapple Juice
Ingredients for Chicken Thigh Breading
- Egg -this serves as the binder for the coating to stick to the chicken.
- Corn Starch- gives the crisp to the chicken as it fries.
- Baking soda -this adds crispiness to the chicken too, so you need to add this.
Chicken Marinade Ingredients
This is not a chicken marinade per se, but a simple coating using simple ingredients you probably have.
-
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 2 teaspoons sesame oil
- 1 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1 large egg
- 2 cups cooking oil for frying
How to Store and Reheat
Store the pre-fried chicken in a container and store in the fridge. You can freeze it too, and simply thaw and add into the teriyaki sauce.
For more Homemade Sauce Recipe:
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TERIYAKI CHICKEN THIGH
Ingredients
Teriyaki sauce
- 2/3 cup sugar
- 1 teaspoons garlic powder
- 1 teaspoons ground ginger
- 1/2 cup water
- 1/2 cup pineapple juice
- 1 cup soy sauce
Fried Chicken Preparation
- 1 lb chicken thigh, sliced into bite size pieces
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground pepper
- 2 teaspoons sesame oil
- 2 teaspoons baking soda, divided
- 1/2 cup all purpose flour
- 1 large egg
Instructions
Marinate the Chicken for Frying
- Slice chicken in a bite size pieces and place in a medium sized bowl.
- Add the garlic and onion powder, salt pepper, 1 teaspoon baking soda. Cover with plastic.
- Marinate overnight in the fridge
- When ready, strain all-purpose flour and remaining baking soda. Add the egg and Toss the chicken gently to coat the mixture.
- Heat 2 cups of cooking oil and fry chicken until golden brown. Drain excess oil using a paper towel. Add into the prepared Teriyaki sauce and mix the chicken gently for the sauce to coat it.
Make the Teriyaki Sauce
- In a small size cup, mix the cornstarch and water. Mix until there are no lumps and set aside.
- Place the saucepan on the stove top and set fire to low. Add the sugar, water, soy sauce, garlic powder, ground ginger and pineapple. Stir until the sugar is fully dissolved and bubbly. Add the cornstarch mixture and stir until thick.
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