Creamy Teriyaki Chicken Potato Salad
This recipe pairs sweet-savory homemade teriyaki chicken with creamy, tangy potato salad for a hearty, flavor-packed meal. Follow the steps below:
1. Marinate the Teriyaki Chicken
Add soy sauce, sake, mirin, brown sugar, salt, and smoked paprika to a small container, and whisk until all ingredients are fully combined. Toss chicken thighs in the marinade until every piece is evenly coated, then press the chicken down as far as possible to submerge it under the liquid. Cover the container and refrigerate overnight, turning the chicken occasionally for even marination.
2. Cook the Marinated Chicken
The next day, heat ½ teaspoon of sesame oil in a skillet over medium-high heat. Remove chicken thighs from the marinade, reserving all leftover marinade for later use. Place the chicken in the pan smooth-side down, and let it cook undisturbed for ~3 minutes, until all residual moisture evaporates and the marinade begins to caramelize against the pan. Flip the chicken, then pour the reserved marinade into the skillet.
Wait for the mixture to come to a rolling boil, then lower heat to medium and simmer 5–6 minutes. The chicken is done when it is cooked through, and the marinade has reduced by roughly half and thickened slightly. Transfer the cooked chicken and thickened marinade to a clean container, let it cool to room temperature, then refrigerate until you are ready to assemble the salad.
3. Prep the Potato Salad Base
Peel and rinse Yukon Gold potatoes, then cut them into uniform ¾-inch cubes. Add the potatoes to a saucepan, cover with 2 inches of cold water, and stir in ½ teaspoon of salt. Place the pan over high heat until the water reaches a boil, then immediately add carrots, reduce heat to medium, and continue cooking 6–7 minutes more. Test doneness by poking potatoes with a knife tip—they should be fully tender. Drain the vegetables very thoroughly to remove excess water, transfer to a mixing bowl, and let cool until just barely warm (about 20 minutes).
4. Prep Cucumbers and Onions (While Potatoes Cool)
While potatoes cool, slice cucumbers and add them to a small bowl. Sprinkle with ½ teaspoon of kosher salt, and toss to coat evenly. Add onions to a separate small bowl, and stir in ¼ teaspoon of kosher salt. Let cucumbers rest 15 minutes, tossing every 5 minutes to help release moisture.
After 15 minutes, salt will have drawn out plenty of excess water from the cucumbers. Squeeze all remaining moisture out of the slices with your hands or a clean kitchen towel, then set aside. Drain the salted onions in a strainer, rinse with cold water to remove excess salt, and let them drain completely.
5. Assemble and Chill the Salad
Add the prepped onions, cucumbers, mayonnaise, and rice vinegar to the bowl of cooled potatoes. Cut your cooled teriyaki chicken into bite-sized cubes, stir half of the chicken into the salad, and reserve the other half for garnish. Gently fold all ingredients together with a spatula or large spoon until evenly mixed. Cover the bowl tightly and refrigerate for 1–3 hours before serving, to let the flavors meld.
6. Finish and Serve
When you are ready to serve, toss the salad again and taste for seasoning. Adjust with extra salt, vinegar, and/or mayonnaise to match your preference.
Transfer the potato salad to a serving platter. Toss the reserved chicken cubes in leftover cooked teriyaki marinade to re-coat, then scatter them over the top of the salad. Garnish with toasted sesame seeds and sliced green onions before serving.