Pairs well with Quick & Easy Teriyaki Chicken
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Quick & Easy Teriyaki Chicken
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A simple and flavorful teriyaki chicken recipe using skin-on, boneless chicken thighs pan-seared to crispy perfection and coated with a homemade teriyaki sauce. Served with rice and steamed vegetables for a complete meal.
00:20:00 total
Serves 2
easy
Main Various
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🍋
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🌶️
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👅
Ingredients
- chicken thighs - 4 pieces (skin on, bone removed)
- salt - pinch (to taste)
- black pepper - pinch (to taste)
- corn starch - 2 tablespoons (for coating the meat side only)
- oil - 1 tablespoon (for pan frying)
- soy sauce - 2 tablespoons (for teriyaki sauce)
- mirin - 2 tablespoons (sweet rice wine for teriyaki sauce)
- cooking sake - 2 tablespoons (for teriyaki sauce)
- sugar - 1 tablespoon (can substitute with honey)
- rice - watch the video to see (for serving)
- steamed vegetables - watch the video to see (such as buri cabbage, zucchini, cucumber, cherry tomato)
- toasted sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare the chicken thighs: Remove the bones from the chicken thighs if needed. Trim extra fat and tendons. Flatten the chicken thighs slightly for even cooking.
- Season the chicken: Lay the chicken thighs on a cutting board and season both sides with salt and pepper.
- Coat with corn starch: Rub about 2 tablespoons of corn starch on the meat side only, not the skin side, to help absorb salt and create crispiness.
- Heat the pan and cook chicken skin side down: Heat 1 tablespoon of oil in a pan over medium heat. Place chicken thighs skin side down and cook for about 4 minutes until skin is crispy and golden.
- Flip and cook meat side: Flip the chicken thighs and cook the meat side for about 4 minutes on medium heat without moving them to avoid sticking.
- Flip back to skin side: Flip chicken thighs back to skin side and cook for another 4 minutes on medium heat to brown the skin further.
- Prepare teriyaki sauce: While chicken cooks, mix 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons cooking sake, and 1 tablespoon sugar in a bowl until sugar dissolves.
- Add sauce and simmer: Pour the teriyaki sauce over the chicken in the pan. Lower heat and cook for about 5 minutes, flipping occasionally, until sauce reduces and caramelizes on the chicken.
- Serve: Cut the chicken into bite-sized pieces. Serve over white rice with steamed vegetables and garnish with toasted sesame seeds. Optionally add salad and dressing.
