Hawaiian Style Teriyaki Chicken Recipe

The first time I attempted to make Hawaiian Style Teriyaki Chicken, let me tell you, it was a comedy of errors. My marinade was too salty, the chicken burnt to a crisp, and I might have set off the smoke alarm (more than once). But I’ve come a long way from that first disastrous attempt, and now, this recipe is a family favorite that has my kids rushing to the dinner table. The key? Balance, patience, and the right amount of aloha spirit mixed into every bite.

It’s not just a meal; it’s a memory of golden sunsets and the laughter of ohana. So let’s dive into this island-inspired dish that brings a taste of Hawaii to your kitchen, no matter where you are. And trust me, with a little prep and love, you’ll be saying ‘ono!’ (that’s ‘delicious’ in Hawaiian) in no time.

Ingredients

My mom always said, “Start with good ingredients, and half the work is done for you.” So here’s what you’ll need (and don’t worry, I’ve made plenty of substitutions along the way):

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup soy sauce (I prefer low-sodium, trust me on this)
• 1/4 cup brown sugar (for that sweet island flavor)
• 2 cloves garlic, minced (because garlic is life)
• 1 inch fresh ginger, grated (or honestly, a teaspoon of the powdered stuff in a pinch)
• 1 tablespoon sesame oil (it’s like a flavor explosion)
• 1 tablespoon cornstarch (for that thick, sticky sauce we all love)
• 1/4 cup water (simple, but necessary)
• Optional: sliced green onions and sesame seeds for garnish

Instructions

Now, about those instructions… I learned this the hard way, but patience is your friend here. Don’t rush the marinating or the cooking, and you’ll be golden – literally.

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is mostly dissolved.
2. Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 30 minutes (overnight is even better, if you have the time).
3. When you’re ready to cook, heat a large skillet over medium-high heat. Add the chicken with the marinade and bring to a simmer.
4. In a small bowl, dissolve the cornstarch in water, then stir it into the skillet with the chicken.
5. Cook, stirring frequently, until the sauce thickens and the chicken is cooked through – this usually takes about 10 minutes. The sizzle when it hits the pan and the smell of the sauce caramelizing? That’s when you know you’re doing it right.
6. Once the chicken is done, remove from heat and let it rest for a few minutes. This is the perfect time to remind the kids to set the table.
7. Serve hot, garnished with green onions and sesame seeds if you’re feeling fancy.

Tips & Tricks

Okay, a few nuggets of wisdom I’ve picked up along the way (learned these the hard way, so you don’t have to):

• Marinade matters. The longer you let the chicken soak up those flavors, the better. I’m talking about a minimum of 30 minutes, but overnight is the game changer!
• Chicken thighs over breasts. They’re juicier and more forgiving if you, you know, get distracted by a phone call and cook them a minute too long.
• Keep that heat medium-high. Too low, and you’ll miss out on the caramelization; too high, and you’ll recreate my smoke alarm symphony.
• Serve it over a bed of fluffy rice or with a side of mac salad for an authentic Hawaiian plate lunch experience.

FAQ

Got questions? I’ve got answers, and a few of them might just be the secret to leveling up your teriyaki game.

Q: Can I use chicken breast instead of thighs?
A: You bet! Just keep an eye on the cooking time, as breasts tend to dry out quicker. Honestly, it’s all about your preference.

Q: What if I don’t have sesame oil?
A: Sesame oil adds a unique flavor, but vegetable oil can work in a pinch. You’ll lose a bit of that nuttiness, but the dish will still be tasty.

Q: Can this be made gluten-free?
A: Absolutely! Swap out the soy sauce for a gluten-free tamari, and you’re good to go. I’ve done this for a friend with celiac, and she loved it.

Remember when I said I burnt my first few batches? Well, the silver lining was discovering that a splash of pineapple juice in the marinade adds a tropical twist. And if you’re out of brown sugar, honey can do the trick. Just keep in mind, substitutions may alter the calories, which are roughly 350 per serving, by the way.

As for storage, you’ll want to keep any leftovers in an airtight container in the fridge. It’ll stay good for about 3 to 4 days. But here’s the thing, it rarely lasts that long in my house.

And speaking of variations, feel free to throw in some bell peppers or pineapple chunks while cooking. It’s a great way to sneak in those veggies and add a pop of sweetness. Plus, it makes the dish look pretty vibrant, too.

My cultural story with this dish is wrapped in the warm embrace of aloha. It’s a taste of my childhood summers spent on the North Shore, the salty ocean breeze mingling with the sweet scent of teriyaki grillin’ at family cookouts. This recipe is my way of sharing that piece of paradise with you.

So there you have it, my take on Hawaiian Style Teriyaki Chicken. Whether you’re cooking for a crowd or just looking to switch up your dinner routine, this recipe is sure to bring a little joy to your table. And if you find yourself doing a little hula dance as it cooks, well, that’s just the spirit of the islands working its magic. Aloha, and happy cooking!