This famous chicken teriyaki recipe is the one you try making once and then you can’t stop. The glazed chicken bits are so tender and the teriyaki sauce is finger licking good, exactly what your taste buds are calling for.
If you’ve gone to one of the larger malls across the USA, you may have come across a Sarku Japan restaurant in the mall food court. I’ve fallen in love with their teriyaki chicken from the first time the sample lady gave me a small sample on a toothpick to try. We quickly got in line to make our first order and try their menu items.
The chicken teriyaki and shrimps are my favorite items but we also loved their vegetable spring rolls. Sarku Japan is by far my favorite teriyaki place to eat at, but making it at home is even better. Through trial n’ error over the years, this isn’t the exact recipe but i think this recipe is very close to the one at the mall food court.
Advertisem*nts
I complete this chicken teriyaki dish with soba noodles and steamed vegetables. That is how i always ordered it there, and i think it goes well together. If you don’t like yakisoba noodles or don’t have any on hand, you can substitute with white rice or fried rice. Try this chicken teriyaki with my steamed rice with vegetables, a combination of both worlds.
Some people like spicy teriyaki, if that is you, try this chicken teriyaki with sriracha hot sauce, or use any other hot sauce to satisfy your own taste.
Advertisem*nts
How do you make the best Sarku chicken teriyaki at home?
From years of experience of making this chicken teriyaki recipe at home, a few tips i can leave you here to make this recipe a success from your first try.
- Use boneless, skinless chicken thighs only, using an incorrect cut of chicken such as chicken breast or tenderloins will not give you the same outcome.
- Do not skip the marinade process. Sure this may require a bit of planning ahead but it is so worth the wait.
- Following ingredients. Follow the recipe to the T! If you want to get the closest results to the teriyaki at the mall, do not skip out on any ingredients. They are all important.
- Massage the meat. Using a stand mixer does all the work for you so you don’t have to. However, if you do not own a stand mixer, try to massage by hand as much as you can handle.
- For best results use a Blackstone griddle to cook the chicken or a large skillet such as this Presto electric skillet. Using a larger surface will allow you to cook the chicken faster with less batches so the teriyaki sauce that you add later on will not burn. If you have a giant piece of cast-iron to heat up on the grill, that would work wonderfully too.
Advertisem*nts
Why should you “massage” the chicken teriyaki?
The term “massaging” is used heavily in this recipe because it is one of the very important steps. Massaging the meat is just another form of mixing the meat but for a much longer period of time. It is important to mix the meat for a longer period of time not to just distribute the spices evenly, this process makes the chicken fat break down and get mushy. This later helps the meat stay juicy and tender in the cooking process. This is why we do not trim off the fat on the chicken thighs prior to marinating.
Advertisem*nts
How long should you marinate chicken teriyaki?
Some chicken teriyaki recipes do not call for a long marinating process like my easy 30-minute chicken teriyaki. However this recipe is a little bit different and you should really give it at least 6-8 hours to marinate in the refrigerator. Overnight is best.
Can i use the same recipe for beef sliced steak teriyaki?
I have not personally tried making this recipe with beef as i always order chicken teriyaki at Sarku Japan location but i do plan to test it one day with flank steak or skirt steak. Meanwhile, If any of my readers have tried it, please tell us how it went in the comments below. The feedback would be much appreciated.
Advertisem*nts
Sarku Chicken Teriyaki Ingredients:
- 3lb Boneless & Skinless chicken thighs (do not trim fat)
- 1/2 Cup of water
- 2TBSP of Cooking Sherry
- 3/4tsp or 2 garlic cloves (pressed) (It is okay to substitute with garlic powder)
- 1/2tsp of White Pepper
- 2TBSP Kikkoman Soy Sauce
- 2TBSP Olive oil or Grape Seed Oil (or any high smoke oil)
- 1/2TBSP of Baking Soda (important for more tender final product)
Advertisem*nts
How to make Sarku Chicken Teriyaki:
- Cut the chicken thighs into strips or bite size pieces, add it into the bowl of a stand mixer.
- To the meat, add the rest of the ingredients such as 1/2cup water, 2Tbsp of cooking sherry, 3/4tsp or 2 cloves of garlic, 1/2tsp of white pepper, 2Tbsp of soy sauce, 2Tbsp of Oil, 1/2Tbsp of Baking Soda.
- Using the dough hook attachment of the stand mixer, mix the meat for 25-30 minutes on low speed until you get a white sloppy mess.
- Refrigerate overnight or at least 8 hours before cooking.
Advertisem*nts
Make Sarku Teriyaki Glaze:
- 1 1/4 cup of Unsalted Chicken Stock (low sodium is okay too)
- 1/3cup of Yoshida’s Gourmet Sauce or Kikkoman Teriyaki Sauce
- 1/4cup of Kikkoman Soy Sauce
- 1 clove of Garlic (pressed)
- 1 slice of fresh Ginger Root
- 1/3 cup of Brown Sugar
- 3Tsp of Cornstarch (dissolve in 1Tbsp of cold water)
Advertisem*nts
- In a small saucepan, add of all the ingredients together and bring it to a boil. Let it simmer for a few minutes until the sauce thickens.
- Strain the sauce through a sieve to collect all the pieces of garlic and ginger.
- Keep in mind, the sauce will thicken more as it cools.
- Use this sauce for glazing the meat, noodles and vegetables cooking)
Advertisem*nts
How to Cook Sarku Chicken Teriyaki:
***When you are ready to cook the meat, take it out of the fridge. Mix again for 5-10 minutes in a stand mixer with the dough hook. Allow the chicken to warm up on the counter top at least 30 more minutes prior to cooking. (Doing this step will help the meat cook more evenly and dissolve more fat as it cooks..***
- Heat a large skillet on high heat. Drizzle some oil (depends what size skillet you use). (I used my presto 16″ electric skillet and i added about 3 tablespoons of oil).
- Add a single layer of the seasoned chicken meat to a preheated skillet or cast iron making sure no pieces are on top of each other. Fry until lightly browned, flip and brown the other side as well. (about 5 minutes per side) Having a nice thin layer will help the meat brown evenly.
- After both sides are browned, add teriyaki sauce to glaze the meat. Fry additional 2-3 minutes for the sauce to stick. Again the amount of sauce will depend how much meat you’re frying. (i added about 1/2cup for my 16″ skillet)
- Fry the meat in batches, cleaning up the skillet from leftover teriyaki sauce after EACH use. It will burn and ruin the next batch if left behind. (The reason why i use the biggest skillet i own)
Advertisem*nts
Tips for faster and more simplified cooking:
All of the included steps in this post may seem intimidating and a long time to make but the results are so worthwhile. I have made this recipe many times and this is my least favorite way to cook the chicken but when I’m in a complete rush it works great. I speed things up by frying the chicken in single layer batches in a deep skillet or wok until golden brown and set aside into a different dish without adding the teriyaki glaze. Then I’d add my second batch of meat to the skillet. Once all the meat is cooked, i add the chicken all together with about 1cup of the teriyaki sauce. Cook everything together until the teriyaki sauce glazes all the chicken bits and take off the heat.
Preparing Yakisoba Noodles:
- Using the same skillet (no need to wash) add pre-cooked Chinese Noodles with a splash of water. Cover with a lid to steam, then add some teriyaki sauce as well. (The amount of water and sauce varies because it all depends on how much you are making). I was making about 2.5lbs of noodles at once and added about 1/2cup of water and 1/2cup of teriyaki sauce. (May add more sauce if you’d like)
How to steam the vegetables for Sarku teriyaki:
- 1/2 Head of a green Cabbage
- 2 large Carrots
- Broccoli florets (optional)
- Roughly shred or chop the cabbage and cut the carrots into circles or thick julienne strips. I normally add broccoli florets but here i didn’t have any broccoli stalks. It worked out great too.
- Add the vegetables into a preheated skillet, add about 1/4cup of water, and season with a pinch of salt. Mix, cover with a lid and let it steam for about 3-5 minutes.
- After the Vegetables are about done, add about 1/4cup of the teriyaki sauce, mix again and take off the heat.
Advertisem*nts
How do i serve Sarku chicken teriyaki?
Plate yakisoba noodles and vegetables and add chicken teriyaki on top of the noodles. Drizzle some more of the made teriyaki glaze on top if desired. Serve right away as it is still warm.
How do i store Chicken teriyaki leftovers?
Store together or separately in an airtight container in and keep in the fridge for up to 3 days. This teriyaki chicken, yakisoba noodles and steamed vegetables all reheat wonderfully.
Can i make the teriyaki sauce in advance?
Yes, this teriyaki sauce stores well in the fridge for weeks, feel free to make a batch and refrigerate.
Enjoy!
Advertisem*nts
What is your favorite teriyaki combination? I’d love to hear from you in the comments section below. If you make this recipe, tell me how it went. Or better still, tag @alenashomecooking on Instagram and hashtag it #alenashomecooking by clicking the social icons on top of this page. I love to connect with my readers.
Check out our other Chicken recipes
Spinach and Rice stuffed Chicken Thighs
The BEST Chicken Shishkabobs
Savory Chicken Crepes
Chicken Kotleti with Rice
Chicken and Egg Tortillas
Easy 30-minute Chicken Teriyaki
Advertisem*nts
4.95 from 19 votes
Homemade Sarku Teriyaki
Author Alena’s Home Cooking
Ingredients
- 3lbsBoneless skinless chicken thighs(do not trim fat)
- 1/2cupwater
- 2tbspCooking Sherry
- 3/4tspor 2 Garlic cloves
- 1/2tspWhite Pepper
- 2TbspKikkoman Soy Sauce
- 2TbspGrapeseed Oil(any oil)
- 1/2TbspBaking Soda
Teriyaki Sauce:
- 1 1/4cupChicken Stock
- 1/3cup Yoshidas Gourmet Sauce (Or kikkoman Teriyaki Sauce)
- 1/4cupKikkoman Soy sauce
- 1cloveGarlic
- 1sliceGinger root
- 1/3cupBrown Sugar
- 3TspCornstarch(dissolve with 1 TBSP of cold water)
Instructions
Marinate the meat:
Cut the chicken thighs into strips, add it into the bowl of a stand mixer.
To the meat, add the rest of the ingredients such as 1/2 cup of water, 2Tbsp of cooking sherry, 3/4tsp or 2 cloves of garlic, 1/2tsp of white pepper, 2Tbsp of soy sauce, 2Tbsp of Oil, 1/2Tbsp of Baking Soda.
Using the dough hook attachment of the stand mixer, mix the meat for 25-30 minutes on low speed until you get a white sloppy mess.
Refrigerate overnight or at least 8 hours before cooking.
Cook the meat:
Heat a large skillet on high heat, drizzle some oil (depends what size skillet you use) (i used my presto 16" electric skillet and i added about 1/4cup of oil)
Add the meat to the preheated skillet making sure no pieces are on top of each other, fry until lightly browned, flip and brown the other side as well (about 5 minutes per side)
After both sides are browned, add teriyaki sauce to glaze the meat, again the amount of sauce will depend how much meat you're frying. (i added about 1/2cup for my 16" skillet)
Teriyaki Sauce:
In a small saucepan, add of all the ingredients together and bring it to a boil, let it simmer for a few minutes until the sauce thickens.
Strain the sauce through a sieve to collect all the pieces of garlic and ginger.
Keep in mind, the sauce will thicken more as it cools.
Shop:
I get a small commission when you make a purchase through my links. This does not change the price for you in any way. Thank you for supporting my work.
https://amzn.to/3uTlaZe Kitchen aid stand mixer
https://amzn.to/3InL5v2 metal spatulas for blackstone
https://amzn.to/48CLu7I Presto electric skillet
You might also like
Easy Balsamic sauteed mushrooms and garlic side dish
Garlic Bologna with Cheese Open Faced Sandwiches
Sauteed Vegetable and Bologna Ukrainian Salad
Easy Layered Spring Mix Salad
Eggplant Appetizer With a Garlicky Vegetable Topping
3-Cheese Garlic French Bread Recipe (No Butter)
French Onion Coated Tilapia Fillets
Mom’s Pryaniki
Tenderized Pork Loin
72 Comments
See Also17 Must-Try Sweet Potato Recipes to Include in Your Fall MenuMedifast Lean and Green Recipe: Broccoli Taco BowlLemonade Layer Cake RecipeSmall Batch Christmas Cookie RecipesAnonymous
this is by far the best recipe on the internet. thank you so much for taking the time and providing the rest of the world with amazing recipes like this one. looking forward to trying more of your recipes. thanks for all your work
Loading...
Katlynn G
So I’ve made this recipe twice. But I used ramen noodles and fettuccine noodles both are adequate substitutes. We’re close replicas to sarku japan chicken teriyaki which is what I was looking to replicate. I always make extra sauce and add more garlic just for personal preference. 9/10 recipe for sure
Loading...
Maddie
Wow this recipe is actually unbelievable and so spot on. Everyone was impressed. Will be making again.
Loading...
alenashomecooking
Thank you so much 🫶🏻
Loading...
Anonymous
Can I use minced garlic? Or garlic paste? If so, how much of it should I use?
Loading...
Jenny
Has anyone tried making this gluten free by using Kikkoman Gluten-Free Teriyaki Marinade in place of the 1/3 cup Yoshidas Gourmet Sauce (Or kikkoman Teriyaki Sauce)? I’m desperate for some good teriyaki. I haven’t been able to eat Sarku since 2011.
Loading...
Justin
This is the one. Like literally stop searching for recipes, this one is it. The accuracy and the taste are phenomenal. Definitely will go with the low sodium soy sauce next time, though. And if you’re like me and don’t have a stand mixer, about 15 minutes straight of hand mixing seemed to do the trick.
Loading...
alenashomecooking
Thank you so much! I’m glad you loved the recipe and were able to work around it and make it work.
Loading...
Bri
I love this recipe! I decided to try it in the air fryer the last time I made it and it turned out perfectly. I cooked the chicken in a single layer on 400 degrees for about 10 minutes.
Loading...
alenashomecooking
That’s a great idea! Thanks for sharing and so glad you loved the recipe
Loading...
Anonymous
This recipe tastes so good!! I was looking to recreate the chicken teriyaki from the food court that is served with a bunch of cabbage. I made it with Basmati rice and added chopped broccoli, onion and shredded carrots to the cabbage. I didn’t have the Sherry, ginger, or noodles, but I didn’t miss it. Since I wanted to cook it today, I did not marinade the chicken in the fridge for 8 hours, but it turned out great! This is the second time I have made this recipe and it is definitely a keeper!!
Loading...
Sarku Japan : How to make - Wikemo
[…] Many people like to make and enjoy these dishes so click on the link to know how to make this meal correctly. Click here […]
Loading...
Melissa
What is the serving size? About how many people would this feed? Should I double it for a family of 8
Loading...
alenashomecooking
6lbs of meat is a great portion. Depending on how big your servings are but I think this can easily feed 8-10 adults.
Loading...
Amy Hill
I started the preparation of this dish last night by “massaging” the chicken with a Kitchenaid Mixer and then placing the chicken in a container in the refrigerator overnight until I’m ready to start cooking it today. We will be eating, hopefully, in a couple of hours and I will update the results of it then. Can’t wait!
Loading...
Amy Hill
Meal turned out amazingly good! Thank you for perfecting the recipe that brings back memories of going to the mall and stopping to have teriyaki chicken with steamed veggies for lunch or dinner.
Loading...
alenashomecooking
Yay! I’m so glad you liked it! And thank you for taking the time and leaving a review. Very much appreciated.
Loading...
Anonymous
One of my favorite recipes. Thank you for posting this. Much love <3
Loading...
Anonymous
Absolutely awesome! I like it better than the mall. I make this several times a month. Thank you
Loading...
David
Very satisfied with this recipeLoading...
Jaylene
I have been browsing online more than three hours today yet I have not found anything more interesting than this recipe I gave it a shot and it is now a staple piece in our home. Delicious 😋Loading...
Susanna
Wow i will cook that tomorrow
Loading...
Stella
Stella
Like the Sarku Teriyaki you ate at the mall
Loading...
Wilfred
Wilfred
Like the Sarku Teriyaki you ate at the mall
Loading...
Abigail Jones
This is so spot on!! Now on my cooking rotation. DELICIOUS 😋😋😋Loading...
undetectable weave
Very nice article. I definitely love this site.
Thanks!Loading...
Joy
ABSOLUTELY DELICIOUS 😋😋😋😋😋😋Loading...
skate
skate
Like the Sarku Teriyaki you ate at the mall
Loading...
Sy
Can’t wait to try this! How about the steak and shrimp option? Would you marinate these other proteins the same way? I’d like to try beef and steak. Thanks in advanceLoading...
alenashomecooking
I haven’t tried the other protein options as my family just likes the chicken but I’ll put that on my to do list 😊 let me know if you try it out before I do
Loading...
Rachie
Just tried this recipe for the first time the other night and I have to say, it was almost spot on for sarku! Very delicious and a new staple recipe in my cooking rotation!Loading...
alenashomecooking
Thank you! Glad you liked it
Loading...
Lena
This is the most SPOT ON RECIPE for Sarku Japan chicken teriyaki! I’ve probably made it 25+ times now, it’s a staple in our household now. I never have cooking sherry but I do have shaoxing cooking wine and that does the job! My Kitchenaid broke so I just skip the meat tenderizing step and just add a lil more baking soda / leave in fridge for 2 days. It is TRULY delicious and you can tweak the salt / sweet level in the sauce at the end. It’s a masterpiece!!!!!!!! Bravo!!!!!Loading...
Alina K
Best recipe ever! I have been waiting for a recipe that comes as close to the one I get at Sarku! Did this recipe many times and always comes out tasting amazing! Definitely worth a try!Loading...
Linda
Thank you Alena for posting this recipe, very delicious. My family LOVES IT
I highly recommend for any home cook to try this recipe if you haven’t already.Loading...
Hope Meyers
Alena thank you so much for posting this recipe with all the detailed steps and pictures this recipe turned out from first try and it’s so so close to the real thing. This dinner will be on repeatLoading...
Keven Eats
100% RECOMMEND!!!!!!!! So so yummyLoading...
Joe
I’m in love with this recipeLoading...
Evan
Best recipe out thereLoading...
Ameera
Hi, does it change the taste of I use the sweet yoshidas gourmet sauce instead of the the sweet and savory
Loading...
alenashomecooking
Shouldn’t change the taste much, you can try using it
Loading...
Ameera
Hello, is the Cooking sherry necessary for this recipe and what’s a good substitute for it please?
Loading...
alenashomecooking
Yes it is necessary, you can try replacing with white wine or red wine vinegar however I haven’t had the need to use a substitute yet therefore I’m not able to tell you if the same proportion would give it the same results.
Loading...
Ameera
Oh ok I was asking because I can’t consume any alcohol since I’m Muslim,
is using apple cider vinegar fine?Loading...
alenashomecooking
I have not tried with apple cider vinegar, I’m afraid it won’t give you the same taste results but if you do end up trying it out, I’d love to hear your feedback
Loading...
Dave M
Amazing! My very first time it couldn’t have been any closer to Sarku. I find each time after, it turns out slightly different each time, but it’s always delicious. If you skimp a little it over do it a bit on most ingredients doesn’t ruin the meal.
I achieve different results specifically by adjusting the amount of ginger root, garlic, and the time I simmer the sauce. I’ve debating adding a very slight touch of white sugar to the sauce, but I haven’t tried it yet.
There are lots of ways to make slight adjustments to change it up a bit.
This is an awesome recipe!!
Loading...
alenashomecooking
Thank you! Yes adjustments definitely change up the end result. I’m glad you liked the recipe.
Loading...
Dave McLaughlin
Two things I might add that I do is:
use an iron skillet – provides a good texture; and gets the heat to quickly cook the chicken but leave it tender
use a ‘cooking brick’ – really just as it sounds, a uniform brick wrapped in foil. I first lightly brown the chicken, then I turn it over and form it into the shape of the brick. I press the brick down on it for about 10 seconds, and then rest the brick on it and cook for another minute to minute and a half for each side.
Then I remove the brick, add sauce, and glaze for a minute or two l.
Hope this helps some. I just found the brick idea for another recipe, and find it give the chicken a very nice texture, evenly.
Loading...
Dave McLaughlin
A few things I do that might help others:I use an iron skillet. It seems to give a nicer browning and maintains heat better.
I use a ‘cooking brick’ (a uniform brick, wrapped in foil). First I lightly brown the chicken on one side, then I turn it and arrange it in the shape of the brick. Pressing down for about 10 seconds, then let the weight of the brick press it down for another 1-1.5 minutes. Do the same for the other side, then remove the brick and cool until done, splashing with sauce.
I have pics and videos if I can post them
Loading...
Chasity
Can’t wait to try this, I love mall teriyaki chicken. How did you come up with the dough hook method though? This recipe will give me a chance to finally use that attachment on my Kitchen Aid 😂Loading...
alenashomecooking
It’s an easy way to “massage” the meat making it more tender. Let me know how it turns out 🙂
Loading...
Ken
The recipe says, “mix the meat for 25-30 minutes on low speed until you get a white sloppy mess”. Is that truly “minutes” or should it be “seconds”? Thanks.
Loading...
alenashomecooking
Minutes is correct 🙂
Loading...
Whitney
Attempting this tomorrow! Have the chicken in it’s lovely mess now in the fridge. Will post once completed 🙂
Loading...
alenashomecooking
Awesome 👏🏻
Loading...
Whitney
Came out amazing!! Tastes just like Sarku!! Will now be in the rotation, thank you!!Loading...
alenashomecooking
You are welcome! I’m so glad you liked it. It’s on rotation in our home as well, never disappoints.
Loading...
Mila
Wow this is so yummy 😋
Thank you for recipe 😘Loading...
alenashomecooking
You’re very welcome. Glad you liked it
Loading...
alenashomecooking
You’re welcome. Glad you liked it
Loading...
jessica
Can you explain why the fat needs to be left on? Also can chicken be cut in smaller pieces? Thanks
Loading...
alenashomecooking
Hi Jessica, yes you can cut meat into smaller pieces, the reason you should leave the fat on is because if you trim it off, you will get a much dryer and tougher meat. The fat dissolves during the cooking process and leaves the meat tender.
Loading...
David
Thanks so much for this. Sarku left both of the malls near my house recently and the closest one is an hour away! Yours is also the only recipe that includes the great veggies. The others just have chicken and rice – not very balanced.
Loading...
alenashomecooking
👏🏻 yes! Gotta have those veggies!
Loading...
David
Made it this week and it’s amazing! Still tons of leftovers since there’s only 2 of us.
Here’s a few pics: https://www.icloud.com/photos/#0a4b_rSAhpsTV7NlyWLX_1WfALoading...
alenashomecooking
Looks amazing! 🤩 glad you liked it
Loading...
Illona Kovalchuk
What if you don’t have the mixer like that with a hook attachment. I only have a hand held mixer?
Also where did you get your noodles?Loading...
alenashomecooking
Sometimes hand mixers come with dough hook attachments too, you can use those, it would just take longer to get that white mess.. If you don’t have that either, you can massage the meat by hand as much as you can.
I get my yakisoba noodles at smart food service. They can also be found in almost any Asian market, Fred Meyer or Safeway.Loading...
Inna
Its so delicious
Loading...
alenashomecooking
glad you liked it 😊
Loading...
Jane
This looks so bomb I can’t wait to try itLoading...
alenashomecooking
Let me know what you think when you do try it
Loading...
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
