Dinner

Teriyaki Chicken with Japanese Potato Salad

Name: Teriyaki Chicken with Japanese Potato Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 skinless, boneless chicken thighs; 1/4 cup soy sauce; 1/4 cup sake; 2 tablespoons mirin; 2 tablespoons packed brown sugar; 1/2 teaspoon kosher salt (for teriyaki sauce); 1/2 teaspoon smoked paprika; 1/2 teaspoon sesame oil (for frying); 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 3/4 cup quartered carrot, sliced 1/4-inch thick; 1 rounded cup sliced cucumber (1/8-inch thick); 1/4 cup diced sweet onion; 1/2 cup Japanese mayonnaise (or regular mayonnaise); 1 tablespoon rice vinegar; 1/2 teaspoon sugar (optional, for potato salad); Salt and freshly ground black pepper, to taste

A delightful home-cooked meal featuring tender chicken glazed in a savory-sweet teriyaki sauce, perfectly paired with a creamy, refreshing Japanese-style potato salad.

Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, sake, mirin, brown sugar, 1/2 teaspoon kosher salt, and smoked paprika until the sugar is dissolved. Set aside.
Prepare the Chicken: Pat the chicken thighs dry with paper towels. If desired, cut into bite-sized pieces or leave whole. Season lightly with a pinch of salt and pepper.
Cook the Chicken: Heat 1/2 teaspoon sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through. If cutting into pieces, cook until browned on all sides and cooked through.
Glaze the Chicken: Reduce heat to medium-low. Pour the prepared teriyaki sauce over the chicken in the skillet. Simmer, turning the chicken occasionally, until the sauce thickens and coats the chicken beautifully, about 5-7 minutes. Remove chicken from skillet and set aside, reserving any extra sauce.
Prepare Potatoes and Carrots: Place the cubed potatoes and sliced carrots in a large pot. Cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well and let them steam dry for a few minutes.
Prepare Cucumber and Onion: While potatoes cook, place the sliced cucumber in a small bowl and toss with 1/4 teaspoon salt. Let sit for 10 minutes, then gently squeeze out excess water. Combine with the diced sweet onion in a separate bowl.
Mash Potatoes: In a large mixing bowl, gently mash the warm potatoes with a fork or potato masher, leaving some chunks for texture. Stir in the cooked carrots.
Assemble Potato Salad: Add the squeezed cucumber, diced sweet onion, mayonnaise, rice vinegar, and optional sugar to the mashed potatoes and carrots. Mix gently until well combined. Season with salt and freshly ground black pepper to taste. Chill until ready to serve, or serve slightly warm.
Serve: Slice the teriyaki chicken if desired and arrange on plates with the Japanese potato salad. Drizzle any remaining teriyaki sauce over the chicken. Serve immediately.

This recipe brings the comforting flavors of a Japanese home kitchen to your table. The succulent teriyaki chicken, with its irresistible glossy glaze, is balanced beautifully by the cool, tangy, and subtly sweet potato salad. It’s a satisfying and easy-to-prepare meal that’s perfect for any weeknight dinner or casual gathering.