Maple Syrup Korean Teriyaki Chicken
Indulge in the irresistible fusion of sweet, tangy, and umami flavors with this Maple Syrup Korean Teriyaki Chicken recipe! Featuring tender, bite-sized chicken thighs coated in a glossy, flavor-packed sauce, this dish harmoniously blends the natural sweetness of maple syrup with the bold kick of gochujang and the savory notes of soy sauce. The addition of fresh garlic, ginger, and a touch of toasted sesame oil elevate the marinade to restaurant-quality perfection. Finished with a luscious glaze and garnished with scallions and toasted sesame seeds, this quick and easy skillet meal is ready in just 40 minutes and pairs beautifully with steamed rice or noodles. Perfect for weeknight dinners or casual gatherings, this recipe is a must-try for fans of bold Korean-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 60 milliliters soy sauce
- 50 milliliters maple syrup
- 15 grams gochujang (Korean chili paste)
- 15 milliliters rice vinegar
- 10 milliliters sesame oil
- 4 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated)
- 10 grams cornstarch
- 30 milliliters water
- 2 stalks scallions (sliced for garnish)
- 1 tablespoon sesame seeds (toasted for garnish)
- 1 tablespoon neutral cooking oil (e.g., vegetable oil)
Instructions
In a bowl, mix together soy sauce, maple syrup, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade/sauce.
Cut the chicken thighs into bite-sized pieces and place them in a separate large bowl. Pour half of the marinade over the chicken, reserving the other half for later. Let the chicken marinate for 15 minutes.
Heat a large skillet over medium-high heat and add the neutral cooking oil. Once hot, add the marinated chicken pieces to the skillet, shaking off excess marinade before placing them in the pan.
Sear the chicken for 3-4 minutes on each side until golden brown and nearly cooked through.
In a small bowl, mix the cornstarch and water to create a slurry. Add the reserved marinade to the skillet and stir in the cornstarch mixture.
Bring the sauce to a simmer over low heat, allowing it to thicken and coat the chicken evenly. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce becomes glossy.
Remove the skillet from heat and transfer the chicken to a serving platter.
Garnish with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 48.7 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
