Mall Chicken Teriyaki (Copycat Sarku Japan)

5 from 1 vote

Mall Chicken Teriyaki (Copycat Sarku Japan)

Skip the food court! This mall chicken teriyaki is nostalgic, affordable, and ready in 30 minutes! It comes together easily to hit that takeout craving at home, perfect for weeknight dinners or meal prep!

Prep Time5

Cook Time10

Marinating Time15

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Japanese

Servings:

Calories: 619kcal

Equipment

Cast iron pan

Ingredients

2 pounds chicken thighs boneless and skinless, sliced
2 tablespoons shaoxing wine
4 tablespoons soy sauce
1 teaspoon baking soda
1 garlic clove pressed
1 teaspoon white pepper
2 tablespoons oil
½ cup water

Cabbage

½ cabbage chopped
1 teaspoon salt
1 tablespoon water

Teriyaki sauce

½ cup water
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon cornstarch

Instructions

Marinate the chicken

In a bowl, mix together, chicken, soy sauce, garlic, shaoxing wine, white pepper, baking soda, water, and oil. Squeeze the chicken to break it down slightly and let it marinate for 15 minutes.
2 pounds chicken thighs, 2 tablespoons shaoxing wine, 4 tablespoons soy sauce, 1 teaspoon baking soda, 1 garlic clove, 1 teaspoon white pepper, ½ cup water, 2 tablespoons oil

Make the teriyaki sauce

In a small bowl, mix together cornstarch, water, soy sauce, and sugar. Set aside.
½ cup water, 1 teaspoon sugar, 1 tablespoon soy sauce, 1 teaspoon cornstarch

Cook the cabbage

In a pan or skillet over medium high heat, add chopped cabbage, salt, and water. Cover and cook for 3-4 minutes or until cabbage softens slightly and turns a bright green. Remove and set aside.
1 teaspoon salt, 1 tablespoon water, ½ cabbage

Cook the chicken

In the same pan, add the marinated chicken in a single layer. Sear on one side until golden brown, about 3-4 minutes. Flip and continue cooking for 2-3 minutes or until the internal temperature reaches 165F. Remove and set aside. Continue cooking the chicken in batches until all chicken is cooked through and set aside.
Give the teriyaki sauce a stir so all the starch isn't sitting at the bottom. To the same pan, add the teriyaki sauce mixture. Bring it to a boil and reduce to a simmer until thickened. Add more water as desired for a looser glaze. Optional: strain the sauce through a fine mesh strainer for a cleaner sauce.
Pour the teriyaki sauce over the chicken and enjoy with cabbage and rice!

Notes

Let the chicken marinade for 15 minutes at a minimum but not overnight. Baking soda tenderizes the chicken but can also leave a slightly metallic taste if you're not a fan of it!
Sear the chicken in batches to get a good caramelization on the chicken.
Strain the sauce through a fine mesh sieve or in a separate pan for a cleaner sauce.
Store the teriyaki chicken and cabbage in separate air tight containers for up to 4 days. To reheat, add chicken and cabbage to a pan over medium low heat until warmed through.

Nutrition