This dish features juicy chicken thighs pan-seared to crispy perfection and coated in a sweet and savory garlic-infused teriyaki sauce—just like something you'd find at a Japanese diner.
A perfect main dish that both kids and adults will love, it’s quick to prepare and ideal for lunchboxes, weeknight dinners, or whenever you're craving something that makes rice disappear.
★ Recommended for:
□ Anyone who wants a main dish that pairs beautifully with rice
□ Busy cooks looking for a quick, flavorful entrée
□ Bento box meal planners
Chicken thighs are not only flavorful and tender, but also packed with protein, vitamins, and nutrients that your body will appreciate.
15 minutes
Yuriko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless chicken thigh
- salt and pepper (to taste)
- potato starch (or cornstarch) (as needed)
- oil (for frying)
- A2 tbsp. soy sauce
- A2 tbsp. mirin
- A2 tbsp. sake (or dry white wine)
- A1 tbsp. sugar
- A0.5 garlic clove, minced (adjust to taste)
INSTRUCTIONS
- 1
Prepare the chicken.
Pat the chicken dry with a paper towel. Trim off excess yellow fat and sinew.
Season lightly with salt and pepper, then dredge in potato starch.
- 2
Pan-fry the chicken.
Heat a pan over medium heat with a bit of oil.
Place the chicken skin-side down and press gently with a spatula for an even sear.
Flip once the skin is golden and crisp.
- 3
Remove excess oil.
Once both sides are browned and the chicken is cooked through, use a paper towel to blot any extra oil from the pan.
- 4
Add the sauce.
Mix together the mixed A ingredients (soy sauce, mirin, sake, sugar, and garlic) and pour into the pan.
Simmer and spoon the sauce over the chicken repeatedly until it thickens and coats evenly.
Slice into strips and serve.
RecipeID
85
Tips & Notes
・Coating with potato starch seals in the chicken’s natural juices.
・Pressing the meat down while searing helps create a golden, crisp crust.
・Wipe out excess oil from the pan before adding the sauce to help the sauce better coat the chicken.
・1 garlic clove ≈ 1 tsp. ≈ 2–3 cm of garlic paste.
(Adjust depending on whether you use fresh or tube garlic—aroma may differ.)
MY RATING
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About Me Culinary Expert / Registered Dietitian YouTube channel “Yuriko’s Delicious Life” — 170,000 subscribers Working mom of two boys (ages 1 and 5) Creator of quick, easy recipes that help working parents balance jobs and childcare Focused on delicious meals that bring smiles to the whole family My Recipe Philosophy I share simple, time-saving recipes that even busy people can make. Every recipe includes step-by-step photos so even beginners can cook with confidence. Use pantry staples and easy-to-find ingredients Keep steps as simple as possible, skipping what can be skipped to save time Aim for balanced nutrition by creating menus where even two dishes can provide plenty of vegetables Cooking should be about enjoyment, not pressure Why I Share Recipes My ideal dining table is one filled with smiles and laughter. Of course, nutrition and flavor are important—but I believe that when the cook enjoys the process, that joy spreads to the whole family. Through my easy, time-saving recipes, I hope to bring “smile-filled dining tables” to as many homes as possible.