Classic Chicken Teriyaki
A quick, restaurant-quality Japanese Chicken Teriyaki with a glossy, sweet-savory glaze that perfectly coats tender chicken thighs. Perfect for a speedy weeknight dinner or meal prep bento boxes.
Ingredients
- 300 g Chicken thigh
- skin-onn2 tbsp Soy saucen2 tbsp Mirinn1 tbsp Saken1 tbsp Sugarn1 tbsp Cooking oil
Instructions
- Step 1: Pat chicken thighs completely dry with a paper towel.
- Poke the skin a few times with a fork to help it cook evenly.nStep 2: Heat cooking oil in a skillet over medium-high heat.
- Place chicken skin-side down and cook for 5-6 minutes until the skin is deeply golden and crispy.nStep 3: Flip the chicken, lower the heat to medium, and cook for another 4-5 minutes until cooked through.
- Wipe off any excess oil from the pan using a paper towel.nStep 4: Mix soy sauce, mirin, sake, and sugar in a small bowl.
- Pour the mixture into the skillet.
- Simmer over medium heat, spooning the sauce over the chicken continuously until it reduces into a thick, glossy glaze.nStep 5: Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized pieces.
- Pour the remaining glaze over the top and serve.
Notes
“💡 Omotenashi Tip: Wiping off excess fat before adding the sauce ensures a perfectly clear and glossy teriyaki glaze!”
Tried this recipe?Let us know how it was!