Ingredients
Units
Scale
For the Chicken
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch (or potato starch for extra crispiness)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp white pepper (or black pepper)
- Oil for frying (vegetable or canola oil)
For the Glaze
- 1/2 cup teriyaki stir-fry sauce (Kikkoman, Lee Kum Kee, or your favourite brand)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken, if needed)
For Garnish (Optional but Recommended!)
- 1 tsp sesame seeds
- 2 green onions, finely sliced
- 1/2 tsp chilli flakes (for a little heat)
Instructions
Coat the Chicken
- In a small bowl, mix cornstarch, salt, garlic powder, and pepper until combined. Toss the chicken pieces in the mixture until fully coated, ensuring an even layer. Shake off any excess to avoid clumping.
Fry the Chicken
- Heat about 2 inches of oil in a frying pan or large skillet over medium-high heat (175°C/350°F). Fry the chicken in batches for 5-6 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towel.
💡 Shortcut: Want to skip frying? Air fry at 200°C (400°F) for 15 minutes, shaking halfway!
Make the Glaze
- In a pan over medium heat, add teriyaki sauce, garlic, and fresh ginger and stir well. Let it simmer for 1-2 minutes, stirring occasionally, until fragrant. If the sauce is too thin, stir in the cornstarch slurry and cook until thickened.
Toss & Serve
- Add the fried chicken to the pan and pour sauce over it, tossing until fully coated. Garnish with sesame seeds, green onions, and chilli flakes for extra flavour. Serve immediately over steamed rice or with a fresh salad.
Notes
Want to make your own teriyaki glaze?
Instead of store-bought teriyaki sauce, combine:
- 2 tbsp soy sauce + 1 tbsp honey + 1 tbsp white vinegar + 1 tsp oyster sauce + 1 tsp sugar
- Simmer and thicken with corn starch for a homemade glaze!
Air Fryer Method:
- Lightly spray the coated chicken with oil and air fry at 200°C (400°F) for 15 minutes, shaking halfway through.
Chicken Breast Option:
- You can use chicken breasts instead of thighs, but thighs stay juicier and more flavourful.