![]() Slice and serve over rice, drizzled with remaining sauce and sprinkled with sesame seeds. Step 4 Transfer chicken to a board to rest, about 5 minutes.Grill chicken until lightly charred in spots and just cooked through, 3 to 4 minutes per side. Pat chicken dry, then brush all over with the sauce. Remove the chicken from the marinade and discard the marinade. Turn the chicken a couple of times to make sure it's well coated. Place the chicken in a shallow bowl or dish, then pour the marinade over top. Slowly whisk cornstarch mixture into the sauce and simmer until thickened, 2 to 3 minutes. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl. In a small bowl whisk cornstarch with 2 teaspoons of water. Step 3 About 10 minutes before you’re ready to cook, bring remaining sauce back to a simmer over medium-low heat.Refrigerate at least 2 hours and up to 4 hours. Pour marinade over chicken and turn to coat. Step 2 Pat chicken thighs dry and place in a plastic bag or bowl.Transfer the garlic and ginger and half of the sauce to a blender Blend until smooth. Cook, stirring occasionally, until the sauce has reduced by about a third and it has thickened slightly, 10 to 15 minutes. Bring to a boil, reduce heat to medium-low so the sauce is simmering. Step 1 Combine soy sauce, sake, mirin, rice vinegar, sugar, garlic and ginger in a small saucepan and place over medium high heat.Tried making this recipe? Let us know how it came out in the comments You can use your favorite store-bought sauce for this recipe (about 3/4 cup for marinating and an additional 1/2 cup for brushing on the chicken) but we also provided a really simple teriyaki sauce recipe made with sake, mirin, soy and sugar. It's not as sweet as some of the sauces you might get off the shelf but it's definitely just as delicious. ![]() We have borrowed this method and we think it adds an additional depth of that iconic teriyaki flavor to the chicken thighs. Toshi blends his teriyaki sauce (a secret recipe) blended with garlic and ginger to create a marinade for the chicken. Specifically we looked to Toshi Kasahara, who opened Toshi's Teriyaki in 1976 and is considered by many to the be the godfather of American-made teriyaki. Though many folks associate the Emerald City with salmon and coffee, its large population of Japanese immigrants has made it home to the best teriyaki in the country. But sometimes, we can't resist creating our own! For this recipe we took some inspiration from the teriyaki capital of the United States: Seattle, Washington. There are a ton of store-bought teriyaki sauces that have the perfect balance between savory and sweet, that we love to keep in our fridge.
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