If you’ve ever found yourself lingering near a food court, drawn in by the sizzling sound and irresistible aroma of grilled chicken, then you already know the magic of the Sarku Chicken Teriyaki recipe. There’s something deeply nostalgic about it—sweet, savory, and full of umami. As a mom in New Orleans juggling two kids and a full schedule, I can’t always make it to the mall, but I can bring that unforgettable flavor home.
This recipe brings all the flavor of mall chicken teriyaki into your own kitchen. It’s quick to prep, satisfying, and made with ingredients you likely already have. The chicken is juicy, the sauce clings just right, and when it hits that hot pan, it smells exactly like lunchtime at your favorite food court. I’ve spent weeks tweaking this to match the classic flavor we all love, and now it’s become a family favorite—even my picky eater asks for seconds.
To round out the meal, I love serving it with a fresh, crunchy side like this Cucumber Namasu Recipe. The vinegared cucumber salad cuts the richness perfectly and brings a nice contrast to the sticky teriyaki glaze.
Let’s jump into the story behind this cult-favorite dish and why it’s more than just food—it’s food court comfort in a bowl.
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Sarku Chicken Teriyaki Recipe
- Total Time: 30 mins
- Yield: 4 servings
Description
A bold, sticky, and savory Sarku chicken teriyaki recipe that brings the iconic mall food court flavor right to your kitchen. Juicy chicken thighs glazed with sweet-salty teriyaki sauce—perfect over rice or veggies.
Ingredients
1½ lbs boneless, skinless chicken thighs 1 tbsp cornstarch 2 tsp garlic powder 2 tsp onion powder 2 tbsp neutral oil (canola or vegetable) For the Sauce: ¼ cup low-sodium soy sauce 2 tbsp mirin (or dry sherry) 2 tbsp sugar 1 tbsp honey 2 tsp cornstarch (for slurry) ½ cup water Optional: ½ tsp sesame oil
Instructions
1. Trim chicken thighs and coat with cornstarch, garlic powder, and onion powder. Let marinate for 15–30 minutes. 2. In a saucepan, combine soy sauce, sugar, mirin, honey, and water. Simmer on low. 3. Mix cornstarch with 1 tbsp water and stir into the sauce. Cook until thickened. 4. Heat oil in a skillet over medium-high. Cook chicken thighs whole for 5–6 minutes per side until golden brown. 5. Remove chicken, slice, and return to pan. 6. Pour sauce over chicken and toss to coat. Let it bubble and caramelize slightly. 7. Serve hot over white rice with sesame seeds or steamed veggies.
Notes
Use chicken thighs for juicy, authentic results. Mirin adds depth; sub with dry sherry or skip if needed. To replicate the mall texture, cook over high heat and finish with the sauce in the same pan. Pairs well with steamed rice, sautéed vegetables, or cucumber namasu.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Sear & Glaze
- Cuisine: Japanese American
Table of Contents
Why We Crave Sarku Style Chicken
The Food Court Classic That Became a Staple
Growing up, trips to the mall weren’t just about shopping—they were about sarku japan chicken teriyaki recipe. sizzling behind a glass counter. The guy in the hat flipping pieces of chicken on that massive griddle? That was peak entertainment.
And the aroma? It made your stomach growl before you even saw the menu. That’s the feeling I’ve tried to capture with this recipe—comforting, quick, and a little indulgent.
Nostalgia on a Plate
Years later, living in New Orleans and cooking for my own family, I wanted to recreate that same comfort. This chicken teriyaki sarku recipe hits all the right notes. It’s one of those meals I can whip up on a weeknight that still feels special. Plus, it’s customizable—serve it with white rice, fried rice, steamed broccoli, or the cucumber side I mentioned earlier. It works for picky kids and flavor-hungry adults alike.
What Makes This Sarku Chicken Teriyaki Recipe Stand Out
Recreating That Signature Flavor at Home
If you’ve ever tried to replicate sarku teriyaki chicken recipe at home and ended up with just “chicken with soy sauce,” you’re not alone. What makes this dish pop isn’t just the sauce—it’s the sear, the marinade, and the texture. Sarku’s chefs use high heat, almost like hibachi, to get that golden caramelized crust on the chicken while keeping the inside juicy.
In this homemade version, we take the same approach by marinating the chicken in advance and finishing it with a glaze that’s thick and sticky, just like the mall favorite. The trick is in the layering: you marinate first, cook fast, and then glaze to finish. That’s how you get the rich, dark edges and glossy shine.
Homemade but Better
What sets this chicken teriyaki recipe sarku apart is how fresh and customizable it is. You control the sodium, sugar, and quality of ingredients. No hidden preservatives—just good food, made right. I use boneless, skinless chicken thighs to stay true to the original flavor and texture.
Want to add veggies or make it a one-pan meal? Toss in onions or steamed broccoli at the end. The glaze coats everything beautifully. And if you’re in the mood for something heartier after, I sometimes follow it with a comforting soup like this Zuppa Toscana Recipe. Trust me—it’s a combo that warms you from the inside out.
Now that we know what makes this recipe so special, let’s get into the ingredients and method that bring it all together.
Ingredients & Method
What You’ll Need for Sarku Teriyaki Chicken
This sarku chicken teriyaki recipe is simple, but getting it right means using the correct parts and proportions. The original dish uses boneless chicken thighs, which stay juicy under high heat and develop a perfect char.
Main Ingredients:
- 1½ lbs boneless, skinless chicken thighs (trimmed)
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons neutral oil (canola or vegetable)
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons mirin (or sub with dry sherry)
- 2 tablespoons sugar
- 1 tablespoon honey
- 2 teaspoons cornstarch (for thickening)
- ½ cup water
- Optional: ½ teaspoon sesame oil for aroma
Prep Tip:
To make it truly sarku style chicken, slice the thighs into strips after cooking instead of before. This keeps them juicy and gives that classic presentation.
How to Cook It – Step-by-Step
1. Marinate the Chicken:
Toss trimmed chicken thighs with garlic powder, onion powder, and cornstarch. Let sit for 15–30 minutes. This helps the chicken brown beautifully and stay tender.
2. Make the Sauce:
In a small saucepan, combine soy sauce, sugar, honey, mirin, and water. Bring to a simmer. Stir in cornstarch slurry (mix 2 tsp cornstarch with 1 tbsp water) and simmer until thickened and glossy—this is your sarku chicken teriyaki sauce.
3. Cook the Chicken:
Heat oil in a wide skillet over medium-high heat. Add chicken thighs whole (don’t overcrowd). Sear both sides until deep golden brown and cooked through—about 5–6 minutes per side.
4. Slice and Glaze:
Remove chicken, let it rest briefly, then slice. Return to pan and pour sauce over, tossing until evenly coated and caramelized. Serve hot over white rice.
This dish pairs beautifully with lightly sautéed veggies or even a creamy starch like this Creamy Mushroom Penne if you’re craving fusion. Either way, that sticky teriyaki glaze shines.
Coming up: Let’s talk sides, storage, and the most common questions about teriyaki chicken.
Serving Suggestions
From Food Court to Family Table
When it comes to comfort food, this food court chicken teriyaki hits the mark. Whether you’re cooking for picky kids or meal prepping for busy days, it’s a go-to that never disappoints. Pair it with steamed white rice or fried rice, and if you’re feeling nostalgic, add a scoop of sautéed cabbage or broccoli to replicate the full sarku japan teriyaki chicken recipe tray experience.
For a more comforting, home-style dinner, I sometimes serve it alongside casseroles—like this warm and hearty Dolly’s Chicken Casserole. It’s a southern-style pairing that always brings folks back for seconds.
Don’t forget that sticky, glossy chicken teriyaki sauce is what brings it all together. Always finish with it on high heat for that deep mall-style glaze and sear. Leftovers? Reheat in a pan with a splash of water—still delicious the next day.
FAQs About Sarku Chicken Teriyaki Recipe
What part of the chicken does Sarku Japan use?
Sarku Japan chicken teriyaki is made using boneless, skinless chicken thighs. Thighs are preferred over breasts because they stay juicy, tender, and flavorful, especially under high-heat grilling.
Is Sakura Teriyaki healthy?
“Sakura” is often confused with “Sarku,” but assuming you meant Sarku Teriyaki, it can be relatively healthy if made at home. By controlling sodium, sugar, and oil levels, this recipe becomes a better-for-you version of the mall favorite. Add vegetables or opt for brown rice to make it even lighter.
What are the ingredients of chicken teriyaki?
At its core, teriyaki chicken includes soy sauce, sugar, mirin (or sake), and often garlic or ginger. This sarku teriyaki recipe also uses honey and cornstarch for a glossy, thick sauce.
What is Teriyaki Chicken sauce made of?
Sarku chicken teriyaki sauce typically blends soy sauce, sugar, water, and a sweetener like mirin or honey. It’s simmered and thickened with cornstarch to give it that clingy, food-court-perfect texture.
Conclusion
There’s a reason we all remember the smell of sizzling chicken at the mall—it was comforting, familiar, and undeniably delicious. This sarku chicken teriyaki recipe brings that same experience into your kitchen, no takeout required. With a quick marinade, simple ingredients, and just the right glaze, you get the bold, sticky flavor that made it a food court favorite—only better because you made it at home.
Whether you’re feeding your family, meal prepping for the week, or simply chasing that nostalgic bite, this recipe delivers. Try it once, and you’ll find yourself making it again and again—just like I do on busy nights when we all need something fast, flavorful, and a little fun.
If you’re looking to explore more chicken teriyaki inspirations, check out this gallery of best chicken teriyaki recipes from trusted home cooks.
