Entrée: Japan – 照り焼きチキン ▶ Teriyaki Chikin (Teriyaki Chicken)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

1 1 / 2 lb (680 g) boneless, skin-on chicken thighs (skinless also works)
1 tsp neutral oil (use only if chicken is skinless)
1 / 4 cup (60 ml) soy sauce (preferably Japanese-style shoyu)
1 / 4 cup (60 ml) mirin
1 / 4 cup (60 ml) sake (or water or unsalted chicken stock)
2 tbsp granulated sugar (or 1 tbsp sugar + 1 tbsp honey)
1 tsp fresh ginger, finely grated
1 small garlic clove, finely grated (optional)
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker glaze)
2 scallions, thinly sliced, for garnish
1 tsp toasted sesame seeds, for garnish
Steamed rice and vegetables, for serving (optional)

Instructions

In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic (if using) until the sugar dissolves; set aside.
Pat the chicken dry and trim excess fat. If using skinless thighs, rub them lightly with the neutral oil. Do not salt; the sauce provides enough seasoning.
Place a large nonstick or stainless skillet over medium heat. If using skin-on thighs, place them skin-side down in the cold pan, then turn on the heat to medium to render fat gradually. Cook without moving until the skin is deeply golden and much of the fat has rendered, about 8–10 minutes. Pour off excess fat as needed.
Flip the chicken and cook the second side for 2–3 minutes to lightly brown.
Reduce heat to medium-low. Pour the sauce into the pan around the chicken. Simmer, turning and basting occasionally, until the chicken is cooked through (165°F/74°C) and the sauce reduces to a glossy glaze, about 3–6 minutes.
If you prefer a thicker glaze, stir in the cornstarch slurry and simmer, stirring, for 30–60 seconds until shiny and syrupy.
Transfer chicken to a board and rest 2–3 minutes. Slice into strips, return to the pan, and toss to coat in the glaze.
Serve over steamed rice with vegetables. Spoon extra sauce over the top and garnish with scallions and sesame seeds.