Teriyaki Chicken
Japanese pan-glazed chicken: crisp-skinned thigh coated in a glossy soy-mirin-sugar teriyaki sauce reduced right in the pan. Slice it over a bowl of rice and it becomes a perfect donburi.
Ingredients
- Boneless chicken thighs · skin on400 g
- Salt & pepper · a pinch
- Cooking oil1 tbsp
- Sesame seeds · garnish
- Scallion · garnish, sliced1
- Teriyaki sauce
- Soy sauce3 tbsp
- Mirin3 tbsp
- Sake · or water2 tbsp
- Sugar · or honey2 tbsp
Steps
- ⏲ 2 min
Pat the chicken thighs dry and score the thicker parts so they cook evenly. Season lightly with salt and pepper.
- ⏲ 1 min
In a small bowl, stir the soy sauce, mirin, sake, and sugar together until the sugar dissolves.
- ⏲ 6 min
Heat the oil in a pan over medium heat and lay the chicken skin-side down. Cook until the skin is golden and crisp.
- ⏲ 4 min
Flip and cook through, then wipe the rendered fat from the pan with a paper towel.
- ⏲ 3 min
Lower the heat, pour in the sauce, and once it bubbles keep spooning it over the chicken until it thickens to a glossy glaze.
Let it rest briefly, then slice. Spoon the remaining sauce over, scatter sesame seeds and scallion, and serve with rice.
Tips & Variations
Variations
- Teriyaki don: Pile it over a bowl of rice with plenty of extra sauce.
- Teriyaki salmon: Swap the chicken for salmon, same method.
- Teriyaki tofu: Pan-fry drained tofu until golden, then glaze.
- Teriyaki meatballs: Roll ground-meat balls through the sauce.
Tips
- For crisp skin, dry the chicken well and start it skin-side down over medium-low heat.
- The sugar in the sauce burns easily, so reduce it last, over low heat.
- No mirin? Use sake + a little sugar; no sake? Water works.
- Rest the chicken before slicing so it keeps its juices.
- Keep spooning the sauce over for an even, shiny glaze.
Sign in to edit.
edits: 0 ·Edit history