Chicken teriyaki
Teriyaki chicken has a glossy glaze of soy sauce, mirin and sake. Cook the thighs in large pieces and slice only after a short rest to keep the meat juicy.
How to make it
Prepared 0 of 6 steps
Prepare the thighs
Pat the thighs dry and trim any protruding pieces of fat. If the thickness is uneven, make a shallow cut into the thickest section and open it out so that the meat cooks evenly.
Mix the teriyaki sauce
Combine soy sauce, mirin, sake and sugar. Stir until most of the sugar has dissolved. Place the mixture next to the pan; cornstarch and the finished thick sauce are not used in this version.
Pan-fry skin-side down
Heat the oil in a wide pan on medium heat. Place the thighs skin-side down and cook for 7–9 minutes, pressing with a spatula for the first few seconds. The skin should be golden brown and most of the subcutaneous fat should have rendered out.
Finish the meat
Turn the thighs and cook for another 5–7 minutes on the other side. Check with a thermometer in the thickest part: it should reach 74 °C. If the surface darkens too quickly, reduce the heat slightly.
Coat with glaze
Pour off any excess rendered fat, leaving only a thin layer. Pour in the prepared sauce and cook for 2–3 minutes, basting the chicken. The glaze should become shiny and syrupy but still pour freely from a spoon.
Let it rest and slice
Transfer the chicken to a cutting board for 3 minutes. Slice against the grain in thick slices, arrange on a plate and pour over any remaining glaze. Serve without sesame seeds or green onions, which are not part of this recipe.
Little hint
Mirin is a sweet rice wine, not rice vinegar; they are not interchangeable in this sauce. Reduce the glaze only briefly so the sugar does not scorch.
Frequently asked questions
What should I watch out for when cooking?
Mirin is a sweet rice wine, not rice vinegar; they are not interchangeable in this sauce. Reduce the glaze only briefly so the sugar does not scorch.
How should I prepare the ingredients?
Pat the thighs dry and trim any protruding pieces of fat. If the thickness is uneven, make a shallow cut into the thickest section and open it out so that the meat cooks evenly.
