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.

Sarku Chicken Teriyaki Recipe – So Bold And Easy In 30 Min!

Name: Sarku Chicken Teriyaki Recipe – So Bold And Easy In 30 Min!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese American
Ingredients: 1½ lbs boneless, skinless chicken thighs; 1 tbsp cornstarch; 2 tsp garlic powder; 2 tsp onion powder; 2 tbsp neutral oil; ¼ cup low-sodium soy sauce; 2 tbsp mirin; 2 tbsp sugar; 1 tbsp honey; 2 tsp cornstarch (for slurry); ½ cup water; ½ tsp sesame oil (optional)

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

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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