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Teriyaki Chicken
Glossy, caramelized chicken thighs glazed in a sweet-savory teriyaki sauce — the gateway Japanese dish for good reason.
10 mins
15 mins
2 people
Japanese
Chicken thighs, skin-on
Bone removed if preferred
4
Soy sauce
4 tbsp
Mirin
4 tbsp
Sake
2 tbsp
Sugar
2 tbsp
Garlic
Grated
2 cloves
Ginger
Grated
1 tsp
Sesame seeds
For garnish
1 tbsp
Spring onions
Sliced for garnish
2
🍽️ Sake
→ Dry sherry or apple juice
Similar sweetness and alcohol cooking effect
🍽️ Mirin
→ 1 part sugar dissolved in 2 parts water
Achieves the same sweetness and glaze
Score the chicken skin in a crosshatch pattern. Press flat with your palm.
💡 Pro Tip: Scoring prevents curling in the pan and helps marinade penetrate the meat.
Mix sauce ingredients. Marinate chicken 15-30 mins (optional but better).
💡 Pro Tip: Even 15 minutes marinating deepens flavor significantly.
Cook chicken skin-side down in a cold non-stick pan. Turn heat to medium. Cook 7-8 mins until skin is crispy.
💡 Pro Tip: Starting cold renders the fat slowly for crispier skin.
Flip, add sauce to the pan. Cook 5-6 mins, basting frequently as sauce reduces.
💡 Pro Tip: The caramelization of the sauce is what creates that restaurant glossiness.
Rest 3 minutes, slice, and garnish with sesame and spring onions.
💡 Pro Tip: Rest before slicing — juices redistribute into the meat.
- ✓Thighs are better than breast — they stay juicy
- ✓Score the skin — prevents shrinking and curling
- ✓Cold pan start for crispy skin
- ✓Baste repeatedly during sauce reduction for the glossy coat
- →Over steamed Japanese rice
- →With miso soup
- →In a bento box with pickles