It’s one of America’s favorite take-out meals. Visit the state of Washington, and you’ll quickly discover that Chicken Teriyaki Seattle style has become iconic. I’m not sure how it became so popular in that region, or maybe I do. His name is Toshi Kasahara and he’s known as the godfather of Seattle style Teriyaki. What I love about Kasahara’s recipe is that it’s simple. Very, very simple. So that’s where I began with what I think is a fabulous recipe for Chicken Teriyaki. There is one additional ingredient added to Seattle style teriyaki, toasted sesame oil. It seems to smooth out the flavor and bring in a touch more of the Asian influence. Although Chicken Teriyaki’s predominant flavor is soy sauce, there’s another ingredient that I think is the rock star in the sauce. Mirin is a sweetened rice wine similar to sake, and it’s the perfect companion for the salty soy sauce. The Teriyaki comes together pretty easily. The liquid gets heated on the stovetop, cooled and then blended with garlic cloves, fresh ginger and the sesame oil. Now for the chicken. Sorry white meat lovers, but it’s gotta be skinless, boneless chicken thighs. There are three reasons for that; flavor, flavor and flavor. Having said that, if you must have chicken breast instead of thighs, I think the teriyaki sauce will save the day. It’s just that tasty! So, if you routinely order Chicken Teriyaki for take-out, give this recipe a try. I think it may stack up nicely to your favorite Japanese grab and go!
