This chicken teriyaki is cooked skin-side down until crisp, then glazed generously with a sweet-savory sauce for extra shine and flavor. Serve it over rice as a teriyaki bowl for an easy and satisfying meal!
15 minutes
Kamekichi Papa
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.
- 10oz chicken thigh (boneless, skin-on / 300g)
- A1.5tbsp soy sauce
- A1.5tbsp mirin
- A1.5tbsp sake (or dry white wine)
- A0.5tbsp sugar
DIRECTIONS
Preparation
Pierce the skin of the chicken thigh with a fork to prevent shrinking. Mix all of the (A) ingredients (soy sauce, mirin, sake, and sugar) in a small bowl.
- 1
Heat a skillet over medium heat without oil. Place the chicken skin-side down, pressing lightly with a spatula as it cooks.
- 2
As the fat renders, blot it out with a paper towel. Continue cooking until the skin is golden brown.
- 3
Flip the chicken, reduce the heat slightly, and cook the meat side until about 80% done. Pour in the sauce mixture.
- 4
Return to medium heat and let the sauce simmer. As it bubbles and thickens, spoon it repeatedly over the skin to glaze.
- 5
Once the skin is shiny and caramelized, remove from the pan, slice, and serve.
RecipeID
766
Tips & Notes
・Pressing the chicken with a spatula ensures an even, golden sear on the skin.
・Keep spooning the sauce over the skin until it glistens—that's the secret to the perfect teriyaki finish!
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.