Pairs well with Chicken Teriyaki
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Chicken Teriyaki
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A classic Japanese chicken teriyaki recipe featuring bone-in skin-on chicken thighs for crispy skin and juicy meat, with a simple yet flavorful teriyaki sauce made from equal parts soy sauce, mirin, and sake, sweetened with sugar and enhanced with garlic, ginger, and toasted sesame seeds.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- bone-in skin-on chicken thighs - 4 pieces (about 4 pieces)
- kosher salt - to taste (to season chicken thighs)
- black pepper - to taste (optional, to season chicken)
- Japanese soy sauce - 1/4 cup (60 ml) (for sauce)
- mirin - 1/4 cup (60 ml) (for sauce)
- sake - 1/4 cup (60 ml) (dry sake for sauce)
- white sugar - 1 tbsp (for sauce, adjust sweetness to taste)
- garlic - watch the video to see (sliced or minced, optional for sauce)
- ginger - watch the video to see (thinly sliced or minced, optional for sauce)
- toasted sesame seeds - to taste (for garnish)
- neutral oil (e.g. avocado oil) - watch the video to see (for roasting chicken scraps)
Instructions
- Prepare Chicken Thighs: Debone the chicken thighs by removing the bone carefully. Optionally score the flesh and skin to help sauce penetration and texture. Season both sides with kosher salt and optionally black pepper. Dry the chicken in the fridge for at least 2 hours or up to 12 hours for better texture.
- Cook Chicken Thighs: Heat a pan to medium heat for about 2 minutes. Place chicken thighs skin side down, pressing gently for good contact. Cook for about 9 minutes and 45 seconds until skin is crispy and golden. Flip and cook for an additional 90 seconds. Remove and rest.
- Make Teriyaki Sauce: In the same pan, add sliced or minced garlic and ginger. Cook briefly until fragrant and lightly golden (about 30 seconds). Add equal parts soy sauce, mirin, and sake (1/4 cup each) and 1 tablespoon white sugar. Scrape the fond from the pan and bring to a boil. Reduce heat to high and simmer for about 2 minutes until sauce thickens slightly. Finish with toasted sesame seeds.
- Serve: Plate the chicken thighs and drizzle sauce on the flesh side to preserve crispy skin. Serve with steamed rice and vegetables.
- Optional: Make Boosted Teriyaki Sauce: Roast the chicken bones and scraps tossed with neutral oil at 400°F (204°C) for about 35 minutes, turning halfway for even browning. Pour off excess fat, then add the teriyaki sauce ingredients over the browned scraps and bones. Transfer everything to a saucepan and simmer for 10 minutes. Strain the sauce and thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) if desired. Use this sauce to serve with chicken for enhanced umami flavor.
