In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Reduce the heat and cook for 1-2 minutes until the sauce has slightly thickened to a glaze consistency. Set aside.
Teriyaki Chicken
- Total time - 30 minutes
- Preparation - 10 minutes
- Cooking time - 20 minutes
- Servings: 4
- Country: Japan
The key to perfect Teriyaki Chicken is to sear the chicken first before adding the sauce. This creates a flavorful crust without burning the glaze. Serve with rice and steamed vegetables for a complete and satisfying meal.
Ingredients
For the Chicken
- 4 pieces boneless, skin-on chicken thighs
- vegetable oil
For the Teriyaki Sauce
- 80 ml soy sauce
- 80 ml mirin
- 40 ml sake (or 1 tbsp water and 1 tbsp mirin)
- 2 tablespoons sugar
For Serving (optional)
- cooked rice
- sesame seeds
- scallions, chopped
Instructions
Step 1: Make the Teriyaki Sauce
Step 2: Cook the Chicken
Pat the chicken thighs dry with paper towels. Score the skin with a few shallow cuts. Heat a little oil in a large frying pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for about 5 minutes, or until cooked through.
Step 3: Glaze and Serve
Reduce the heat in the pan to low and pour in the prepared Teriyaki sauce. Quickly turn the chicken over and baste it with the sauce to coat evenly. Simmer for 1-2 more minutes, until the sauce has reduced to a beautiful glaze. Remove the chicken, slice it, and serve over rice with optional toppings. Drizzle with the remaining sauce from the pan.