Teriyaki Chicken

Yuka

Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your regular dinner rotation. No bottled teriyaki sauce needed!

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Cook Time 15

Total Time 15

Course Main Course

Cuisine Japanese

Servings people

Calories 439.23 kcal

Ingredients

400 g boneless, skin-on chicken thighs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 Tablespoon soy sauce HERE to buy
1 1/2 Tablespoon mirin HERE to buy
1 1/2 Tablespoon sake HERE to buy
1/2 Tablespoon sugar

Instructions

Gather all the ingredients
Cut the excess skin and fat and lightly season with salt and black pepper. Prick both sides of the chicken with a fork so it absorbs more flavor.
Set a pan to medium heat with no oil. Put the chicken into the pan. Place the chicken skin side down.
To cook the chicken evenly, I recommend that you press on the pieces with a spatula.
While you are cooking, oil comes out. Use paper towels to occasionally remove excess oil. This process is important to make crispy chicken.
Once the skin is browned, flip the chicken. After you flip, cook this side about 80% because the chicken will be completely cooked after you add the sauce.
Add all the teriyaki sauce ingredients (soy sauce, sake, mirin, sugar) into the pan.
Right after you add the sauce, there should be tiny bubbles coming up.
After you see there are big bubbles, use a spoon to baste the chicken with the sauce. After you see the sauce reduce, turn the heat to low. When you see there is no sauce or close to it, turn the heat off.
Covered with teriyaki sauce and beautifully golden brown, cut into about 1 inch pieces.
Serve on a plate and put some remaining sauce on top.