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japanese · weeknight · one-pan

Chicken Teriyaki

# Skin-on thighs render fat and crisp up — worth seeking out. # If using skinless, add a splash of oil to the pan. # Sauce thickens on its own as it reduces; no cornstarch needed.

Time
25 min
Serves
2
Effort
Low

Ingredients

  • 4 boneless chicken thighs (skin-on if you can get them)
  • Salt
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp sake (or dry white wine, or water + a pinch more sugar)
  • 1 Tbsp sugar (or honey)
  • 1 tsp grated ginger (optional but good)
  • Cooked short-grain rice, to serve
  • Scallion, thinly sliced
  • Sesame seeds (optional)
  • Steamed broccoli, blanched spinach, or a cucumber salad on the side

Method

  1. Pat the chicken dry, season lightly with salt. Whisk soy, mirin, sake, sugar, and ginger in a small bowl.
  2. Heat a pan over medium. Lay the chicken skin-side down (no oil needed if skin-on). Cook 6–8 minutes until the skin is deeply golden and most of the fat has rendered. Flip and cook another 3–4 minutes until cooked through. Transfer to a board.
  3. Pour off excess fat, leaving a thin film. Pour in the sauce, let it bubble and reduce 1–2 minutes until syrupy.
  4. Slice the chicken. Return to the pan, turn to coat in the glaze.
  5. Spoon over rice with any extra glaze. Scatter scallions and sesame. Serve the vegetable alongside.