We’ve all done it, in shopping malls across America. The ride up the escalator to the food court. The slow but purposeful full circle around all the vendors, plucking toothpicked free samples of chicken teriyaki from styrofoam plates proffered on plastic trays. The carefully furrowed brow whilst contemplating each sample, to show the hopeful faces holding those trays that they’re very much in the running.
In all my years of mall-going––from junior high days spent looking for tiny, overpriced, sparkly t-shirts to the obsessive bargain-hunting of today––the sample guy with the most success has always been the chicken teriyaki guy.
This is a recipe for that mall chicken teriyaki that you’ve probably found yourself lining up for once or twice. I know I say this a lot, but you’ll be really surprised at how easy it is to make. You can take what those guys at Sarku Japan (or whatever equivalent chain you probably have at your local mall) do on a giant flat-top griddle, and replicate it in your own kitchen, with just 9 ingredients (10, if you count the steamed rice you’re going to serve it on top of!).
If you’re not in the mood to head to the mall, but you’re craving that plate of “mall” chicken teriyaki, then you’re going to love this.
[UPDATE 6/19/2016: After receiving some comments from readers on this recipe, I recently revisited and retested it. We’ve since made some adjustments!]
Recipe Instructions
Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch.
Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute.
Then start stir-frying for another minute.
Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!
Mall Chicken Teriyaki
Ingredients
- 2 pounds boneless skinless chicken thighs (900g, cut into small chunks)
- 3 1/2 tablespoons mirin
- 3 1/2 tablespoons soy sauce
- 1 1/2 teaspoons dark soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ginger (grated)
- 1 1/2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons oil
Instructions
- Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
- Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
- Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!
I loved this recipe and the family enjoyed it. How do I get the rich dark color? Mine turned out just a bit light brown. Any suggestions? I would like to try this again!
Hi JoAnna, did you use Chinese dark soy sauce? That’s what gives the dish its color! If you want it darker, you can add a dash more.
Didn’t taste quite like Sarku but was delicious regardless
Glad you enjoyed this, Jacquelyn!