Description
This Teriyaki Chicken features a homemade sauce that is glossy, sticky, and savory-sweet, offering a perfect balance of salty soy, warm ginger, and caramelized sugar.
Ingredients
Scale
- 800 g (1.75 lb) chicken thighs, boneless, skin-on
- 120 ml (½ cup) soy sauce
- 60 ml (¼ cup) mirin
- 60 ml (¼ cup) sake or dry sherry
- 60 g (¼ cup) granulated sugar
- 15 g (1 tbsp) fresh ginger, minced
- 2 cloves (6 g) garlic, minced
- 60 ml (¼ cup) water
- 15 g (1 tbsp) cornstarch slurry (1 tbsp cornstarch mixed with 30 ml (2 tbsp) cold water)
- 15 ml (1 tbsp) neutral oil
- Optional garnish: sesame seeds and sliced green onions
Instructions
- Trim and score the chicken. Pat chicken thighs dry and lightly score the skin. Salt lightly and rest for 10–15 minutes.
- Make the teriyaki sauce. Combine soy sauce, mirin, sake, sugar, ginger, garlic, and water in a bowl and whisk until sugar dissolves.
- Sear the chicken. Heat oil in a heavy skillet and sear thighs skin-side down for 5–7 minutes until golden. Flip and sear the other side for 2–3 minutes.
- Reduce with the chicken. Pour sauce over the chicken, bring to a simmer, and cook uncovered for 6–8 minutes, spooning sauce over chicken.
- Thicken the sauce. Stir cornstarch slurry into the pan and simmer for 1–2 minutes until glossy and thickened.
- Glaze and rest. Spoon thickened sauce over the thighs and let rest for 3–5 minutes before serving.
Notes
For extra gloss, finish with 1 tsp toasted sesame oil before serving. Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 120mg