Name: Teriyaki Fried Chicken
Ingredients: 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic, minced; 1 tsp cornstarch (for the slurry); 1 tbsp water (for the slurry); 500 g (about 1 lb) chicken pieces; 100 g (about ¾ cup) flour; ½ tsp garlic powder; ½ tsp salt; ½ tsp white pepper (or black pepper); Oil for frying; 2 tbsp white sesame seeds

Teriyaki Fried Chicken

By Giorgio Minnella Published Mar 17, 2026 Updated Oct 19, 2026

Chicken in a seasoned flour crust, deep fried until golden and turned in a homemade teriyaki glaze with white sesame seeds.

Deep-fried. Fry at 350–360°F (175–180°C) for 5–7 min.

Deep-fried

Instructions

Make the Glaze

Put the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger and garlic into a small pot. Heat it over medium heat until it bubbles gently.
Stir the cornstarch into the water until smooth. That is the slurry. Pour it in and keep stirring for 1–2 minutes until the glaze is thick and glossy. Keep it warm on low heat.
Season & Coat

Mix the flour with the garlic powder, salt and white pepper.
Press every piece of chicken into the seasoned flour until it is fully coated, then shake off the loose flour.
Deep-Fry

Heat the oil in a deep pot to 350–360°F / 175–180°C.
Carefully lower the chicken in and fry for 5–7 minutes, turning once, until deep golden and crispy. Fry in batches so the pot isn’t crowded.
Drain on a wire rack or paper towels.
Internal temp: the thickest piece should read 165°F / 74°C.
Glaze & Finish

Put the hot chicken straight into the pot with the glaze and turn it until every side is coated.
Sprinkle the sesame seeds over it and turn it once more so they stick.
Eat it right away, while the crust still crunches under the glaze.

Teriyaki Fried Chicken