If you have ever been to any larger malls in any place of America and spent some time there, it is almost certain that you might have also noticed the Sarku Japan Teriyaki place. There is a Sarku Japan Teriyaki place in almost all the malls’ food courts. I have come across many of them in my life and now I go there sometimes just to have their teriyaki chicken. That’s how I have learned their Sarku chicken teriyaki recipe. Today, here I’m to share the absolutely original version of this recipe with you.
It’s been years when I first had this Sarku chicken teriyaki. One of my friends offered me only a toothpick to try as I was barely interested to try it. But, when I had it, I was in love with it. Then, you can guess the rest! Having Sarku chicken teriyaki is always awesome sitting in Sarku Japan Teriyaki place, but it feels fat better than that to prepare and have it at your home.
So, why waiting too much? Let’s get into the recipe right away…
Ingredients
- Cooking sherry (2 tablespoons)
- Water (1 cup)
- Without trimming fat, skinless and boneless chicken thighs (3 pounds)
- White pepper (1/2 teaspoon)
- Garlic cloves (2 garlic cloves or ¾ teaspoon)
- Kikkoman Soy Sauce (2 tablespoons)
- Baking soda (1/2 tablespoon)
- Grapeseed Oil, actually any oil will do (2 tablespoons)
Teriyaki Sauce
- Ginger root (1 slice)
- Brown sugar (1/3 cup)
- Chicken stock (1-1/4 cup)
- Kikkoman Soy sauce (1/4 cup)
- Kikkoman Teriyaki Sauce or Yoshida’s Gourmet Sauce (1/4 cup)
- Garlic clove (1 clove)
- Cornstarch (3 teaspoons), prepare it by dissolving cold water of 1 tablespoon.
Instructions
Marinate the meat
- Set a bowl in a stand mixer and add the chicken thighs stripes to that bowl.
- Add all the remaining ingredients to the meat; add the garlic cloves, baking soda, cooking sherry, oil, soy sauce, white pepper, and, of course, the water.
- Use the hook attachment of the stand mixer and dough at the same time and take 25-30 minutes to mix the meat. Let it mix at slow speed, do it till it reaches a white sloppy mess.
- Now marinate the ingredients, keep it in the refrigerator for 8 hours or overnight, if possible.
Cook the meat
- On high heat, set a large skillet and drizzle some oil all over it. [Check note]
- Wait and let the skillet get enough hot and then place the meat in a single layer. Go for brunches, if need be.
- Take 5 minutes to fry the meat, and flip over. Then fry the opposite sides for another 5 minutes. When the meat gets lightly brown, you are done with the meat.
- When done with browning the meat, to glaze the meat up, add the teriyaki sauce. [Check note]
Note 01: The amount of oil that needs to be used depends on the size of the skillet. For my 16-inch electric skillet, I use ¼ cup of oil every time.
Note 02: The amount of sauce that needs to be used depends on the amount of meat. For my 16-inch electric skillet, I use ½ cup of teriyaki sauce every time.
Teriyaki Sauce
- Over medium heat, combine all the ingredients in a small saucepan and wait till the ingredients reach a boil. Then, wait a few more minutes so that the mixture simmers and gets the desired consistency.
- Now, for collecting the ginger and garlic, strain all the sauce using a sieve.
- Let the sauce cool down as it thickens gradually.
How to serve Teriyaki Chicken
If you are an appreciator of diverse cooking experience and like to cook and modify the same recipe in numerous ways, this recipe will certainly entertain you highly. In fact, you can even serve this sauce with a wide range of dishes that are rich in protein and you want to enjoy at any time of the day.
The recommended ways to serve this dish are:
- Use a bed of quinoa, brown or white rice, and serve the sauce and chicken over it.
- You can even combine the chicken and sauce with your stir-fried or steamed veggies such as bell peppers, onion, carrots, broccoli, etc.
- If you have prepared chicken stir fry, use the recipe with it.
- You can use this recipe with pot scrambled eggs, or for extra protein and flavor, add boiled eggs with it.
- Another option that I frequently opt for is the cilantro and finely chopped green onion along with garnish.
- You can even use Cucumber Tomato Salad to pair up with this recipe.
Can this be made ahead of time?
- This is what I love this recipe so much. You can even prepare homemade teriyaki sauce 2 weeks ahead of time. Can you imagine how good is that! You just have to keep the sauce in a container or jar and properly sealed. When you cook the chicken, get the sauce out and go.
- On top of that, you are also at liberty to leave the chicken for 24 hours just to marinate. When you think the chicken is ready, just get rid of the excess ingredients in minutes and get set to cook the food item.
How to store the leftover
- To store safely, let the cooked chicken teriyaki cool down well and then place in an airtight container or jar. Then store it safely in the fridge for up to 6 days easily.
- If you need more time, place the cooked and cooled teriyaki in a freezer-safe bag and freeze it for up to 3 months! Stunning, isn’t it?
- To reheat, at first, thaw the teriyaki well before.
- You can use your microwave safely to reheat the chicken teriyaki. You can also, over medium-low heat, add all these ingredients to your skillet. Then toss the food item until fully and thoroughly heated.
Nutritional Information
Sarku chicken teriyaki recipe is also known for its reach nutritional value. So, there is no way you can deny the greatness of this recipe. Check it out:
| Serving (per serving) | Nutritional Value | Daily Value |
| Calories | 346 (1418 kJ) | – |
| Total Fat | 21.5 g | 4% |
| Saturated Fat | 04 g | 33% |
| Trans Fat | 0.2 g | 3% |
| Sodium | 374 mg | 55% |
| Total Carbohydrate | 12 g | 23% |
| Dietary Fiber | 23 g | 49% |
| Cholesterol | 120 mg | 93% |
| Sugars | 14 g | 34% |
| Protein | 57 g | 34% |
| Vitamin D | – | 45% |
| Calcium | 435 mg | 56% |
| Iron | 34 mg | 54% |
| Potassium | 224 mg | 57% |
As I mentioned earlier, I wasn’t really a fan of Sarku Japan Teriyaki places and never really opted for them. But I still thank my friend for forcing me that to try this food item for once. If he hadn’t forced me that day, neither could I have enjoyed the thrill, nor could I have shared this Sarku chicken teriyaki recipe with you today!
Hope you appreciate it as well. Let me know your thoughts as well. Thanks!
More chicken-based special recipes:
Benihana spicy hibachi chicken Recipe