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Teriyaki Chicken
We are absolutely loving this new Teriyaki Chicken recipe!!!
The sauce is so easy! Just three ingredients and the simple coating and frying of the chicken pieces are super quick, you can have this ready to go in the oven in no time.
The end result is DELICIOUS! My kids said it was better than their favorite Chinese restaurant! You are going to LOVE IT!
I combined and adapted two great recipes. One is from an ancient church cookbook and the other is Mel’s Sweet and Sour Chicken.
Other Chicken Favorites
Teriyaki Chicken
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Delicious Teriyaki Chicken that bakes in your oven. Serve with Rice and Garlic Green beans! My kids also love to sprinkle chow mein noodles on top. In regards to the corn starch...scant cup, means not quite a cup and not packed at all.
Author: Maria
Recipe type: Dinner
Cuisine: Chinese
Serves: 6
Ingredients
- 3 large chicken breasts, cut into one-inch pieces
- 2 eggs
- 1 cup corn starch, scant cup
- 1 tsp garlic salt
- ⅛ tsp pepper
- 3-4 tbsp canola oil, for frying
- ½ cup sugar
- ½ cup Italian salad dressing*
- ¼ cup soy sauce, use Tamari sauce if making gluten-free
Instructions
- Preheat oven to 350
- Beat eggs and mix in corn starch, garlic salt and pepper until it makes a dredge/batter (if batter is too thick you can add another egg)
- Heat oil in large frying pan on high heat
- Put pieces of chicken into egg/cornstarch mixture and stir until coated
- Place coated chicken in hot frying pan and fry chicken pieces until they are lightly browned on each side
- Transfer browned chicken pieces to a glass 9x13 pan
- Make sauce by whisking together, sugar, Italian salad dressing and soy sauce
- Pour sauce over chicken and bake for 1 hour stirring every 15 minutes
- Serve over steamed rice
- Garnish with sesame seeds if desired.
*I use my favorite Homemade Italian Salad dressing.
Am trying this recipe as I type. Looks so yummy! One question – is the recipe truly 2 eggs with 1 CUP corn starch? I had to use 4 eggs just to get it to somewhat of a liquid batter!
Yes, I only use 2 large eggs, but adding more egg won’t make a significant difference, if you prefer a runnier batter.
I made this for dinner the other night and we all loved it!!! I have 2 boys and they couldn’t stop eating it!!! I made it with rice and broccoli- sooooo good!!!! Also, my husband is Gluten Free, the only change I had to make was to use Gluten Free Teriyaki Sauce. It’s definitely one of our new faves. We live in SC and don’t really have any good Chinese restaurants, so now I can make it at home! Thank you so much!!!!
YEAH!!! I am so glad! We love it too! It is one of those flavors you just can’t get enough of. I love that is uses corn starch instead of flour for the coating, Makes it such a great option for people who eat gluten free. Thank you for taking time to come back and leave a comment. I love hearing when people enjoy my recipes!
Maria
What could I use as a substitute for the eggs?
I am not familiar with egg substitutes, However this recipe would still work great if you just coated the chicken in a little seasoned (salt and Pepper) flour and backed it for the first 20 minutes without the sauce on it and then poured the sauce on it and baked it for the remainder of the time. It would still turn out yummy!
We use buttermilk (store bought not homemade buttermilk) instead of eggs. Dip chicken pieces in buttermilk, which is very thick, then in cornstarch. Works good.
You have to use tamari sauce instead of soy sauce, as it contains gluten.
Yes, Did I forget to mention that in the recipe? I will go fix it.
Thanks
You can get gluten free soy sauce 🙂
good to know. 🙂 Thanks Jess!
Pinned this on my board. Great recipe, our family loves teriyaki chicken and can’t wait to try this out!
Tried it the other day, all i can say is “THANK YOU!” it’s so easy and sooooo good!
Awesome! Thanks for taking time to come back and let me know!
I’m making this now, Serving with white rice and vegetables I’m so excited 🙂
Yummy! Wish I was coming to your house for dinner!
Looks delicious!! Pinning and making this tonight 🙂 I only have chicken wings in the refrigerator so maybe I’ll try it with those.. Yum, can’t wait!
This was delicious! I’ll admit I was super skeptical (italian dressing and soy sauce?) but it turned out great.
One thing I will say is that I did not find frying the chicken easy at all. I wasn’t sure if I was supposed to just dump the entire mixture in the pan or pick out all the chicken pieces and place them in the oil (that is what I did and it took forever!). Needless to say supper was a bit late, but worth it!
Thank you so much for sharing 🙂
I’ve made this a few times (including last night), sooooo good!!!!! I serve with white rice, edamame, and Crab Rangoon (that I get from a resturant lol) but I double the sauce. I can’t get enough of it! It’s one of my family’s favorite dishes!! Thank you for the recipe!!!!
If I use balsamic vinaigrette instead of italian dressing will it not work?
You will get a similar result and it should still be delicious! 🙂
Oh what a wonderful meal! It is one of my husband’s favorites (mine too)! Thank you for giving us this perfect meal over and over again…we can’t get enough of it!
ps. I add milk to the batter because, I, like other commenters, find two eggs to be insufficient liquid.
I wasn’t really sure about this recipe at first but decided to make it because the reviews were so positive. We absolutely love this dish in our home and make it weekly now! The best part is, it’s all ingredients I have at home. We have to substitute for a 1/4 cup of truvia, and it comes out perfectly! I’m actually using it in a therapy cooking group today. I’m very excited!!!
That is Awesome Brittany and so good to know that it still turns out when you use Truvia. Thank you for coming back to let me know you make it and love it!
Maria
I know I’m late to the party but with shelter in place and having to cook at home came across your site and this recipe!
Easy and delicious using ingredients already in our pantry.
Thank you Maria and stay safe and healthy!
Yay! So glad you found my site! This is one of my kids very favorite recipes!
LOVE IT! I had to use 3 eggs to make the batter runny but I could not wait to eat it the smell coming from the oven was amazzzzing
So glad you like it Natalie, We love it too! Thanks for mentioning the egg, I have been meaning to go back in the recipe and mention that it may need an extra egg. I find that it depends on what corn startch I use (which seems crazy) Anywho, thanks for taking time to come and leave a comment! Happy Holidays!