Seattle-style chicken teriyaki with iceberg salad and sweet mayo dressing
J. Kenji López-Alt · ♥ 4.2K likes · 134.8K views · 21 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup sake
- 1 cup mirin
- 1 cup soy sauce
- ½ cup brown sugar
Combine the sake, mirin and soy sauce, a cup each, with the brown sugar; bring to a boil.
Sake, mirin, soy and brown sugar
- carrot
- 2 cloves whole garlic cloves
- 2 slices ginger slices
Add a chunk of carrot, a couple of whole garlic cloves and a couple of ginger slices.
- minced ginger
- minced garlic
Add the minced ginger and minced garlic.
Lower to a rapid simmer and reduce, but not all the way to a glaze.
- 2 parts mayo
- 1 parts rice vinegar
- black pepper
- 1 parts white sugar
For the dressing, stir two parts mayo, one part rice vinegar, plenty of black pepper and one part white sugar until the sugar dissolves.
Sweet mayo dressing by ratio
Remove the large chunks of carrot, garlic and ginger, leaving the minced aromatics.
- chicken thighs
Spoon a few spoonfuls of the unthickened sauce over the chicken and marinate at least an hour and up to about eight hours or overnight.
- 2 tbsp cornstarch
- water
Dissolve the cornstarch in cold water, stir into the sauce and bring to a simmer; add more until it clings to the chicken without being gloppy.
- iceberg lettuce
- shredded carrot
- red cabbage
Chop iceberg lettuce into roughly 1 1/2 inch squares; add a little shredded carrot and red cabbage.
Grill the thighs exterior side down until charred, rotating for even browning, then flip; cook to around 175.
After flipping, brush on layers of sauce as it finishes cooking; not too early or it burns.
- rice
Plate a couple of scoops of rice and the salad; slice the chicken at an angle across the grain and lay it on top.