Chicken Teriyaki is a Japanese chicken dish with a savoury-sweet sauce that uses only four ingredients. This recipe teaches the techniques on how to get a super crispy and crackly skin, just like the best Japanese restaurants do.
It also takes only 20 minutes from prep to dinner table.
Freezing is not recommended for Teriyaki sauce. But you can make a big batch and keep it in the refrigerator for up to two weeks instead.
Store in a glass jar or a tightly sealed container and the sauce will last for months.
- 450g chicken thighs, deboned, skin-on
- White sesame seeds for garnishing, (optional)
- 1/3 cup Japanese mirin (sweet rice wine)
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sugar
- Lightly season both sides of the chicken thighs with a pinch of salt.
- Combine all ingredients of the Teriyaki Sauce in a sauce pan.
- On low heat, simmer and reduce until a thicker consistency, for about 10 minutes.
- In the meantime, heat up a non-stick skillet on high heat.
- Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through.
- The skin should be pan-fried to a crackly crispy texture.
- Turn off heat, and transfer the chicken to a plate. Let cool.
- Slice chicken thighs and drizzle with the teriyaki sauce.
- Garnish with sesame seeds.
- Serve immediately with warm steamed rice.
- Use skin-on chicken thighs as the meat is juicy and tender.
- Debone the chicken thighs and keep the skin.
- For best results, grill your chicken using an indoor grill.
- If you don’t have an indoor grill, pan-fry the chicken until the chicken skin is crispy and golden brown.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.