A classic and easy Teriyaki Chicken recipe featuring skin-on chicken thighs marinated in a flavorful soy, brown sugar, sesame oil, garlic, and ginger sauce, then cooked in a skillet and thickened with a cornstarch slurry. Perfect to serve over rice.
1. Combine all ingredients except for the cornstarch slurry into a deep bowl and mix well. This will be your marinade for the chicken.
2. Debone chicken thighs and add them to the marinade bowl. Marinate for a minimum of 15-30 minutes, or longer for best results.
3. In a hot skillet, add oil. Place chicken skin side down, cook, and let the skin brown. Turn the chicken over and brown the other side.
4. After chicken is browned, you can remove the chicken and add the marinade juices to the pan (or you can just pour the marinade over the chicken without removing it). Cook for about 6-7 minutes to heat up the marinade thoroughly at a high temperature so the sauce can naturally thicken.
5. Mix cornstarch and water until fully combined into a slurry. Turn down the heat on the pan to medium-low. Slowly add in the slurry and mix at the same time. Cook until desired thickness.
6. Add chicken and sauce on top of rice and drizzle extra sauce on top. Enjoy!
