Tender and juicy chicken seared and tossed in a sticky, sweet, and savory black garlic, ginger, and soy-based sauce.
I love making teriyaki chicken. It’s great on its own, served simply with some pillowy steamed rice, or if you want to make it a whole spread lettuce cup wraps with all the toppings. Whatever route you choose don’t forget this sticky sauce. This recipe will have you ditch the bottle forever. It’s super simple and easy and is made with pantry staples you already have. Pour this sauce over veggies, noodles, or other cuts of meat. It’s super versatile. Check out my tips and tricks below for the best black garlic chicken teriyaki. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BLACK GARLIC CHICKEN TERIYAKI
no marinade: that’s what makes this meal so simple: no wait time for a marinade. the sauce for this is so thick and flavorful marinating the chicken ahead of time is overkill. simply season with salt, pepper, and garlic powder prior to cooking.
make extra: this sauce is addicting. if you want to make this recipe but keep some on hand simply half or double it. this recipe is easy to adapt into an extra half-batch or whole. make it all together so that you don’t run the risk of over-reducing the sauce.
small bites: I think teriyaki chicken is best in chunks. make sure you cut it how you want to eat it. the smaller the cut the less of a cooking time so watch each batch accordingly. Also, don’t overcrowd the pan as it will cause the chicken to steam and won’t get much color. make sure to toss the chicken in the sauce thoroughly and again prior to serving. the more you toss the chicken the more layers of sauce start to stick.
white garlic is fine: black garlic can be hard to find. or if you’re like me you have an overabundance and need to use it up. black garlic is fermented so it lends a mellow sweetness and earthiness to the dish similar to a dried mushroom powder. swap out the black garlic with a little mushroom powder or just use regular in the same measurements.
corn starch + cold water: corn starch needs to be blended in cold liquids to incorporate into a dish. when you add cornstarch to even warm liquid it immediately reacts resulting in powder clumps that are unappetizing to the palette. stir into cold first always.
blend: this is a relatively smooth sauce. so that’s why you see a lot of recipes using a lot of powders like garlic or ginger instead of the fresh stuff. so since I’m using the blender to blend the garlic smooth. instead of mincing with a knife, I tossed in all my fresh ingredients with it to do the chopping for me. black garlic is sticky that’s why I head straight to the blender with it for this recipe.
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