Washington

Seattle Teriyaki Fried Chicken

Seattle teriyaki is a unique regional cuisine born from Japanese-American innovation. This recipe brings that Evergreen State favorite to fried chicken - crispy, golden pieces glazed with Seattle's signature sweet-savory teriyaki sauce and served over rice. It's Pacific Northwest fusion that's unmistakably Washington.

⏱ Total 1hr 45min 🍴 Serves 6 🍙 Teriyaki Glazed ⭐ Seattle Style

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
🍴 Small Saucepan

Instructions

1

Marinate the chicken: Combine buttermilk and soy sauce. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

2

Make the teriyaki glaze: Combine soy sauce, brown sugar, mirin, garlic, and ginger in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.

Tip: Seattle teriyaki is sweeter than traditional Japanese teriyaki - the brown sugar is essential.
3

Thicken the glaze: Mix cornstarch with water. Stir into simmering sauce and cook until thickened, about 2 minutes. Keep warm.

4

Prepare seasoned flour: Combine flour, garlic powder, onion powder, ginger powder, salt, and white pepper.

5

Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C).

6

Dredge the chicken: Remove chicken from buttermilk, coat thoroughly in seasoned flour. Rest 5 minutes.

7

Fry the chicken: Fry chicken pieces 12-15 minutes per side until golden brown and internal temp reaches 165°F.

8

Drain briefly: Transfer to wire rack for 2 minutes.

9

Glaze the chicken: Brush or drizzle warm teriyaki glaze generously over hot fried chicken. The glaze should create a shiny, sticky coating.

10

Serve Seattle style: Plate over steamed white rice. Drizzle with extra teriyaki sauce, sprinkle with sesame seeds and sliced green onions. Serve with a simple green salad.

💡 Pro Tips & Variations

  • Seattle teriyaki history: This style was created by Japanese-American restaurant owners in Seattle starting in the 1970s. It's uniquely Seattle.
  • Sweet sauce is key: Seattle teriyaki is notably sweeter than traditional Japanese teriyaki. Don't reduce the brown sugar.
  • Glaze while hot: The teriyaki adheres best to piping hot chicken.
  • Extra sauce on the side: Always serve with extra teriyaki for drizzling over rice.
  • Traditional accompaniments: In Seattle, this would come with a simple iceberg lettuce salad with ginger dressing.
  • Make it boneless: Boneless thighs work great for a more authentic Seattle teriyaki joint experience.
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