Teriyaki Chicken
About this recipe
Teriyaki Chicken is a classic Japanese dish known for its savory-sweet glaze and tender chicken. This recipe focuses on using a chicken thigh, which provides a juicy and flavorful base for the dish. The creator, Ryusei, shares practical tips to achieve perfectly crispy skin and a thick, sticky sauce that clings beautifully to the chicken.
In just 30 minutes, you can whip up this delicious meal that's sure to impress. The technique of pressing down on the chicken while cooking ensures an even sear, while the careful preparation of the Teriyaki sauce brings all the flavors together.
Ingredient notes
- Sake and mirin can be substituted with ginger ale for a non-alcoholic version.
Tips from Kyodokan ~Japanese culture to the world~’s video
- Press down on the chicken while cooking to ensure the skin becomes evenly browned and crispy.
- Remove the chicken from the pan before adding the Teriyaki sauce to prevent excess water from affecting the sauce's thickness.
Good to know
- How long does it take to make Teriyaki Chicken?
- The total time to make Teriyaki Chicken is 30 minutes.
- What type of chicken is used in this recipe?
- This recipe uses 1 piece of chicken thigh.
- Can I make this recipe without alcohol?
- Yes, you can substitute sake and mirin with ginger ale for a non-alcoholic version.
- How many servings does this recipe yield?
- This recipe yields 2 servings.
No life story here — the video and the recipe are the whole point. All credit to Kyodokan ~Japanese culture to the world~: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the Teriyaki sauce by combining 30g sake, 30g mirin, 35g koikuchi soy sauce, and 15g sugar in a bowl.
- 2
Prepare the chicken thigh by turning it over and trimming excess skin and fat. If there are any holes, cut the thick part of the chicken to ensure even cooking.
- 3
Heat a pan over medium-high heat and add the chicken thigh skin-side down. Press down on the chicken for a few minutes to sear the skin evenly.
- 4
Cook the chicken for about 8 minutes without flipping it to allow the skin to become crispy.
- 5
After 8 minutes, drain excess fat and water from the pan, then flip the chicken and cook the skin side for an additional 2 minutes.
- 6
Once the chicken is almost done, remove it from the pan to prevent excess water from affecting the sauce.
- 7
In the same pan, add the Teriyaki sauce mixture and simmer until it thickens and becomes sticky.
- 8
Pour the Teriyaki sauce over the chicken repeatedly until it is well coated and shiny.
- 9
Remove the chicken from the heat and let it rest before cutting it into bite-sized pieces.
Heads up — we had to guess a little:
- Sake and mirin are suggested to be substituted with ginger ale, which is a common non-alcoholic alternative.
Credit where it’s due: this recipe was transcribed from Kyodokan ~Japanese culture to the world~’s original video on YouTube. Follow them there — it’s their dish.
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