Classic Chicken Teriyaki
Forget store-bought bottled sauces! This is the authentic Japanese way. Juicy, pan-seared chicken thighs with shatteringly crisp skin are heavily glazed in a glossy, sweet-and-savory homemade sauce made simply from soy sauce, mirin, sake, and sugar.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
- 1 lb Boneless skin-on chicken thighs
- 1 tbsp Vegetable oil
- Salt and white pepper
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- Toasted white sesame seeds
- 2 Green onions sliced
Mix the Authentic Glaze: In a small bowl, aggressively whisk together the soy sauce, mirin, sake, and sugar until the sugar is completely dissolved. This is your master Teriyaki sauce.
Sear the Chicken: Pat the chicken thighs completely dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Place the chicken skin-side down and press gently. Cook undisturbed for 5 to 6 minutes until the skin is deep golden brown and extremely crispy.
Cook Through: Flip the chicken over. Lower the heat to medium, cover the pan with a lid, and cook for another 4 to 5 minutes until fully cooked through.
Wipe the Pan (Crucial Step): Remove the lid. Before adding the sauce, use a wadded paper towel held with tongs to carefully wipe away all the excess fat and oil from the skillet. If you skip this, the sauce will be greasy and won't stick.
Glaze and Caramelize: Pour the Teriyaki sauce directly into the hot skillet. Turn the heat back up to medium-high. Let the sauce bubble and reduce aggressively. Continuously spoon the thickening sauce over the chicken until it turns into a dark, sticky, glossy lacquer. Slice and serve hot over rice, garnished with sesame seeds and green onions.
Keyword Chicken, Quick, Teriyaki