Teriyaki Chicken
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chicken thighs are pressed skin side down with a spatula until the skin turns deep gold, then glazed over low heat with soy sauce, mirin, sake, and sugar, plus garlic and ginger, spooned over until it clings.
Ingredients
Instructions
- 1
Mix 3 teaspoons soy sauce, 3 teaspoons mirin, 1 teaspoon sugar, and 2 teaspoons sake first.
Add minced garlic and 5 g ginger, then stir until the sugar is fully dissolved.
- 2
Pat 400 g chicken thighs dry and open out any thick parts so the pieces cook evenly.
Keep the skin flat, because folded skin will not touch the pan and will soften instead of crisping.
- 3
Preheat the pan over medium heat and place the chicken skin-side down.
Press with a spatula for 2 to 3 minutes to render the fat, then cook until the skin is deeply golden.
- 4
When the skin is crisp enough, flip the chicken and cook the other side for 3 to 4 minutes.
It is ready for the sauce when the surface turns opaque and feels springy when pressed.
- 5
Pour the mixed sauce around the edge of the pan and lower the heat to low.
Spoon the sauce over the chicken for 4 to 5 minutes, reducing it until glossy before it scorches.
- 6
When the sauce lightly coats the spatula and clings to the chicken, check the thickest part.
Continue cooking until it reaches at least 74C, turn off the heat, rest for 2 minutes, slice across the grain, and spoon over the pan sauce.
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