Chicken Teriyaki

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Homemade teriyaki is just soy sauce, mirin, sake and a little sugar. Reduced in the pan with seared chicken, it turns into a sticky glaze that is far better than anything from a bottle.

Start the chicken skin-side down and leave it alone. That is how you get crisp skin to hold the glaze.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Tomoyo S on Unsplash; Photo 2: Marvin Sacdalan on Pexels; Photo 3: Anya Dunes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Chicken Teriyaki

Author: KP Cooking Method: Pan-Frying Cuisine: Japanese Courses: Dinner Recipe Keys: Dairy Free

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 3

Description

Pan-seared chicken thighs glazed with a simple homemade teriyaki sauce of soy, mirin and sugar. Ready in 25 minutes.

Ingredients

Servings

Sauce

• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sake or water
• 1 tbsp sugar

Chicken

• 4 boneless, skin-on chicken thighs (about 600 g)
• 1 tsp oil
• sliced spring onion and toasted sesame seeds (to serve)
• steamed rice and broccoli (to serve)

Instructions

1. Stir the sauce ingredients until the sugar dissolves.
2. Pat the chicken dry. Heat the oil over medium heat and place the chicken skin-side down. Cook 6-7 minutes without moving until golden and crisp.
3. Flip and cook 4 minutes. Pour off excess fat if there is a lot.
4. Pour in the sauce, turn the chicken to coat and simmer 3-4 minutes until glossy and the chicken reaches 75°C / 165°F.
5. Rest 3 minutes, slice, spoon the glaze over and top with spring onion and sesame seeds.

Note

Add the sauce late or the sugar will burn. Use mirin (sweet rice wine), not rice vinegar. For gluten-free use tamari, since soy sauce usually contains wheat. Keeps 3 days in the fridge.