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!
This delicious recipe is a fun window on the subject of westernized dishes (I’ve been reading Angela Hui’s book “Take Away,” about growing up in Wales in a restaurant family, and I’d be happy to send you my copy if you don’t have it). I wonder whether you’ve ever tasted the unique and also sweet teriyaki that is ubiquitous across Seattle, also invented to please the western palate. The NYT did a great essay on its quirky origins and there is a link to it in the recipe (https://cooking.nytimes.com/recipes/1012984-chicken-teriyaki?utm_source=sharetools&utm_medium=email&utm_campaign=website). You’re my heroes for teaching me authentic techniques and dishes while having the humility and cheekiness to include the utterly inauthentic take-out and food court dishes we all grew up with.
Thank you for sharing this info, Brian! Will definitely read! :)
One of our favorite recipes. We usually increase the quantity of sauce.
Thanks Dan!
Made some lightly stirfried vegetables to serve with the chicken, white rice and some Asian cucumbers on the side and it was enjoyed by everyone! I did double the sauce but otherwise I wouldn’t change a thing.
Thank you for this easy and delicious recipe!
you’re welcome, Sheila!
I don’t understand the reserve the marinade part. If I add it all to the chicken how am I supposed to reserve it?
You marinate the chicken and only add the chicken to the pan when cooking, there should be marinade/juice leftover in the bowl afterwards
Sarah-
I’m making this for a second time tonight ….double portion. It was sooo good the first time it all disappeared.
Thanks for this and several other of your recipes that I have tried. I’ will be trying (and repeating) others!
You’re welcome, Bob! So glad you enjoyed it!
Excelente recipe. My whole family loved it. Thank you!
You’re welcome!
How about some crock pot dishes? Chinese spareribs, pot roast, chicken, etc. I love and make a few crock pot dishes, but mostly “American” or Italian recipes. Do you have any Asian recipes for crock pot.
Hi Leala, we don’t have many dishes that would be well-suited to a crockpot, but we’ll think about it!
My family loved this! Thank you so much for sharing. To me, it seems like a healthier version of what I used to eat at the mall, haha. I am so excited for your cookbook release later this year!
You’re welcome, Jenny! We’re excited for you to see the cookbook also! :)