"Teriyaki is firmly rooted in Japanese cooking tradition, dating back to the 17th century and arriving in the United States first via Hawaii at the end of the nineteenth century.
But 'teriyaki remains Japanese in name only,' particularly in the Pacific Northwest, where Korean Americans run the most popular teriyaki stands in Seattle and Portland. At these establishments, the deeply marinated meat (mostly chicken) lands somewhere between bulgogi and the more traditional bento-box staple found in other parts of the country."
- Deuki Hong and Matt Rodbard
This Korean chicken teriyaki recipe comes from Anthony Park of Portland's Du's Grill. You can marinate the chicken for as little as 2 hours using this recipe, but I can't shortchange the chicken like that. We pulled a full 2-day marinade.
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Koreaworld: A Cookbook
This Korean chicken teriyaki recipe comes from Koreaworld: A Cookbook by Deuki Hong and Matt Rodbard.
Korean food is exploding around the world, found in the homes, restaurants, hearts, and stewpots of people from Seoul and Los Angeles to New York City, Shanghai, Portland, Paris, and beyond.
Korean food and culture are at the epicenter of innovation, not just in the United States and Korea but around the world. It can feel like the Korean Wave (dubbed Hallyu) touches nearly everybody and anybody consuming food, music, literature, and Netflix melodramas. It's a story that needed telling, and in a big way.
In this book, we capture the modern excitement around Korean food through stories of chefs and home cooks and the exciting recipes that are shaping the modern Korean kitchen, from centuries-old traditions to next-wave dishes that feel like they were invented overnight.
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How to Make Korean Chicken Teriyaki
Ingredients
- soy sauce
- sugar - or your favorite sugar substitute
- ginger - ground
- garlic powder
- black pepper - freshly ground black pepper is preferred
- pineapple juice
- mirin
- salt - Kosher salt is preferred
- chicken thighs - boneless, skinless chicken thighs will be the easiest to work with while having the best flavor
- oil - any neutral cooking oil will work
- white pepper - freshly ground is best, but you can use what you have
- sesame seeds - we used toasted, but it's not necessary
- rice - cooked short-grain rice, however you like to prepare it
Food Allergy or Substitution Needed?
Click the button below to ask AI how to alter it for your diet!
Equipment
- prep bowls
- kitchen scale
- measuring cup
- measuring spoons
- whisk or spatula
- small saucepan
- wooden spoon
- plastic wrap
- chef knife
- butcher block
- tongs
- carbon steel pan or skillet
- molcajete (optional)
Make the Marinade
Wash your hands with soap and water. Use a kitchen scale to weigh the sugar in a small bowl. Use a measuring cup to add soy sauce to the bowl. Add the ginger, garlic powder, black pepper, pineapple juice, mirin, and salt using measuring spoons. Whisk the ingredients to combine.
Heat the Marinade
Transfer the marinade to a small saucepan. Heat over high heat and stir often. Once the marinade is boiling, turn the heat to medium-low and simmer for 3 to 4 minutes, until the marinade begins to thicken. Remove from heat and let the marinade cool to room temperature. Turn off the stove.
Marinate the Chicken
Place the chicken thighs in a clean bowl. Wash your hands. Pour half of the cooled marinade into the bowl and use a clean spoon to coat the chicken.
Cover the bowl with plastic wrap and place it in the refrigerator for 2 hours to 2 days. Store the unused marinade in an airtight container in the fridge.
Cut the Chicken Thighs
Prep the rice and cook according to your preference. Once you start on the chicken, your rice should already be on the stove or in the InstantPot or however you roll.
Grab your helper and remove the chicken thighs from the fridge. Use a knife and a cutting board to cut the chicken thighs against the grain into bite-sized strips. Discard the used marinade. Wash your hands.
Cook the Chicken
Heat the oil in a skillet over medium-high heat. Once the oil shimmers, add the chicken to the pan in a single layer. Season with salt and white pepper. Cook for 2 to 3 minutes, until the chicken is nearly done and golden brown on the underside.
Allow for substitutions with your helpers.
Use tongs or a fork to flip the chicken and cook for 1 to 2 minutes, until cooked through. Season again with salt and white pepper. Use clean tongs or utentils to transfer to a plate.
Coat the Chicken in the Marinade
Remove the unused marinade from the fridge and pour it into the skillet. Heat over medium-high heat. Once boiling, use a wooden spoon to deglaze the pan and dislodge all the browned bits on the bottom of the pan.
Return the chicken to the pan. Coat the chicken in the marinade and remove from heat. Turn off the stove. Take a bow.
Serve Korean Chicken Teriyaki with Sesame Seeds & Rice
Serve the chicken with the cooked rice and garnish with sesame seeds. Enjoy!
free recipe!
Chicken Teriyaki
Sounds Japanese but actually a famous Korean American dish ruling the Pacific Northwest.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Korean Chicken Teriyaki
Equipment
- Whisk or spatula
- Plastic Wrap
Ingredients
The Marinade
- 1 cup soy sauce
- 1 cup sugar
- ¼ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon fresh black pepper
- 3 tablespoon pineapple juice
- 2 tablespoon mirin
- kosher salt
Chicken Teriyaki
- 1 ½ lbs chicken thighs boneless, skinless
- 2 tablespoon neutral cooking oil
- kosher salt
- white pepper
- sesame seeds for garnish
- short grain rice cooked, for serving
Instructions
- Make the Marinade: Wash your hands with soap and water. Use a kitchen scale to weigh the sugar in a small bowl. Use a measuring cup to add soy sauce to the bowl. Add the ginger, garlic powder, black pepper, pineapple juice, mirin, and salt using measuring spoons. Whisk the ingredients to combine.
- Heat the Marinade: Transfer the marinade to a small saucepan. Heat over high heat and stir often. Once the marinade is boiling, turn the heat to medium-low and simmer for 3 to 4 minutes, until the marinade begins to thicken. Remove from heat and let the marinade cool to room temperature. Turn off the stove.
- Marinate the Chicken: Place the chicken thighs in a clean bowl. Wash your hands. Pour half of the cooled marinade into the bowl and use a clean spoon to coat the chicken. Cover the bowl with plastic wrap and place it in the refrigerator for 2 hours to 2 days. Store the unused marinade in an airtight container in the fridge.
- Cut the Chicken Thighs: Prep the rice and cook according to your preference. Once you start on the chicken, your rice should already be on the stove or in the InstantPot or however you roll. Remove the chicken thighs from the fridge. Use a knife and a cutting board to cut the chicken thighs against the grain into bite-sized strips. Discard the used marinade. Wash your hands.
- Cook the Chicken: Heat the oil in a skillet over medium-high heat. Once the oil shimmers, add the chicken to the pan in a single layer. Season with salt and white pepper. Cook for 2 to 3 minutes, until the chicken is nearly done and golden brown on the underside. Use tongs or a fork to flip the chicken and cook for 1 to 2 minutes, until cooked through. Season again with salt and white pepper. Transfer to a plate.
- Coat the Chicken in the Marinade: Remove the unused marinade from the fridge and pour it into the skillet. Heat over medium-high heat. Once boiling, use a wooden spoon to deglaze the pan and dislodge all the browned bits on the bottom of the pan. Return the chicken to the pan. Coat the chicken in the marinade and remove from heat. Turn off the stove.
- Serve Korean Chicken Teriyaki with Sesame Seeds & Rice: Serve the chicken with the cooked rice and garnish with sesame seeds. Enjoy!
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The chicken should reach a minimum internal temp of 165 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/chicken-teriyaki
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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