Mall Chicken Teriyaki


  • 2 pounds boneless, skinless chicken thighs, cut into small chunks
  • 3 ½ tablespoons mirin
  • 3 ½ tablespoons soy sauce (we used low-sodium soy sauce)
  • 1 ½ teaspoons dark soy sauce (we didn’t find any bottles in our town that mentioned their soy sauce was dark so we just used more regular low-sodium soy sauce)
  • 2 tablespoons brown sugar
  • 1 teaspoon grated ginger
  • 1 ½ teaspoons sesame oil (we used toasted sesame oil)
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • Steamed rice, to serve


  1. Get a large mixing bowl out and add everything to it (excluding the 2 tablespoons of oil and steamed rice).
  2. Stir everything in the mixing bowl until the marinade looks thoroughly combined and the chicken is thoroughly coated in the marinade. Stick the bowl in the refrigerator while the chicken marinates for 2 hours.
  3. Now that the 2 hours have passed, take a wok or large skillet out (we went with a skillet) and pour the two tablespoons of oil into it, turning the heat up to medium-high. Once the oil’s hot, take the chicken out of the mixing bowl (leave the marinade in the bowl for now) and add it to the skillet, making sure the chicken is kept in a single layer (so everything gets cooked equally) and don’t stir it for a minute so that it can get a nice sear on that side touching the skillet.
  4. After that minute passes, start stirring the chicken around constantly for an additional minute before pouring the marinade in, turning the heat down to medium afterwards. Let the sauce simmer, continuing to stir the chicken around in the skillet. Once the sauce looks thicker and is coating the chicken and the chicken is fully cookedqu, take the skillet off the heat and serve immediately over that steamed rice.

As soon as you take a bite of the chicken, it really does take you back to eating teriyaki chicken in the mall. The chicken is juicy and tender, and as far as the sauce goes, it has some sweetness to it but it’s not overwhelmingly sweet and it creates a sticky texture once it coats the chicken.

We got this recipe from Woks of Life.

We weren’t paid in any form to promote Woks of Life.

Take care everybody !

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