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Chicken Teriyaki

By Groceree

Also known as Teriyaki Chicken

Crisp-skinned chicken thighs glazed in a glossy sauce of soy, mirin, sake and sugar. The real Japanese version needs four ingredients for the sauce and about twenty minutes.

Last updated

Sliced chicken teriyaki with a glossy dark glaze, sesame seeds and spring onions over rice
Servings
4 servings
Prep
10 min
Cook
20 min
Total
30 min

Ingredients

Chicken

  • boneless skin-on chicken thighs700 g
  • vegetable oil1 tbsp
  • salt½ tsp

Teriyaki sauce

  • soy sauce4 tbsp
  • mirin4 tbsp
  • sake2 tbsp
  • sugar2 tbsp

To serve

  • steamed rice (optional)
  • spring onions2
  • sesame seeds (optional)1 tsp

Instructions

  1. 01

    Stir the , , and together in a small bowl until the dissolves.

  2. 02

    Pat the dry and season the skin with the . Prick the skin a few times with a fork so it stays flat and crisps evenly.

  3. 03

    Heat the in a large frying pan over medium heat. Lay the in skin side down and cook for 7 to 8 minutes without moving it, until the skin is deep golden. Turn and cook for 4 to 5 minutes more, until cooked through with no pink in the middle.

  4. 04

    Pour off most of the fat from the pan, then pour in the sauce. Let it bubble over medium heat for 3 to 4 minutes, spooning it over the , until it thickens to a glossy glaze that clings to the meat.

  5. 05

    Rest the for 2 minutes, then slice it and spoon the remaining glaze from the pan on top.

  6. 06

    Finely slice the and toast the , if using, in a dry pan until golden. Serve over with the finely sliced spring onion and the toasted .

Notes

  • No sake? Use dry sherry or simply add another tablespoon of mirin and a splash of water.
  • Chicken breast works too: flatten it slightly and cook for a minute or two less per side.
  • Double the sauce and keep it in the fridge for up to 2 weeks; it works on salmon and tofu just as well.

Nutrition per serving

Calories
470 kcal
Protein
36 g
Carbs
14 g
Fat
28 g

Estimated from the ingredients.

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