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Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki organized in the real Japanese cooking technique could be for your dinner recurring. No bottled teriyaki sauce wished!
INGREDIENTS
1-inch ginger (2.5 cm)
¼ onion
1 lb boneless skin-on chicken thighs (454 g)
kosher/sea salt (use half for table salt)
freshly ground black pepper
1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for Step 7)
2 Tbsp sake (for cooking)
1 tsp neutral-flavored oil (vegetable, canola, etc) (for Step 10)
Teriyaki Sauce:
1 Tbsp sake
1 Tbsp mirin
1 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp water
INSTRUCTIONS
1 Gather all the ingredients.
2 Grate ginger (I use this grater) and transfer the grated ginger with juice in a large bowl. Grate the onion in the bowl.
3 Add all the ingredients for teriyaki sauce in the bowl.
4 Prick both sides of the chicken with a fork so it absorbs more flavor.
5 Cut the excess skin and fat and lightly season with salt and pepper.
6 Optionally, you can marinate the chicken for 30 minutes. In Japan, we don’t usually marinate the chicken prior to pan-frying as it can easily burn. I normally go straight to cook the chicken without marinating, yet chicken teriyaki has a wonderful flavor. Today I’ll show you this optional method because I want to point out key points in case you decide to marinade.
7 Heat 1 Tbsp oil in a non-stick pan over medium heat (I used a cast iron pan today). Remove marinade from the chicken as much as possible. This is important so the chicken gets a nice sear mark and won't end up cooking in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one – it’s a pretty neat tool to prevent from splatter especially you cook bacon and oily foods.
8 When fat renders and skin is golden brown, flip the chicken and add sake. Quickly cover with the lid and steam cook the chicken over medium-low heat for 8-10 minutes.
9 Open the lid and transfer the chicken to a plate. Wipe off excess grease from the pan.
10 Heat 1 tsp oil and put the chicken back in the pan, skin side down.
11 Flip the chicken and now the skin side is up. Pour the reserved sauce. Cook until the sauce is reduced about half, frequently spooning the sauce over the chicken. Once alcohol from sake and mirin evaporates, sugar crystalizes and the sauce gets thicken. Turn off the heat.
12 Transfer the chicken to a cutting board and slice into bite-size pieces.
13 Serve on a plate and drizzle the remaining sauce on top.
RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link it to this post as the original source. Thank you.
INGREDIENTS
1-inch ginger (2.5 cm)
¼ onion
1 lb boneless skin-on chicken thighs (454 g)
kosher/sea salt (use half for table salt)
freshly ground black pepper
1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for Step 7)
2 Tbsp sake (for cooking)
1 tsp neutral-flavored oil (vegetable, canola, etc) (for Step 10)
Teriyaki Sauce:
1 Tbsp sake
1 Tbsp mirin
1 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp water
INSTRUCTIONS
1 Gather all the ingredients.
2 Grate ginger (I use this grater) and transfer the grated ginger with juice in a large bowl. Grate the onion in the bowl.
3 Add all the ingredients for teriyaki sauce in the bowl.
4 Prick both sides of the chicken with a fork so it absorbs more flavor.
5 Cut the excess skin and fat and lightly season with salt and pepper.
6 Optionally, you can marinate the chicken for 30 minutes. In Japan, we don’t usually marinate the chicken prior to pan-frying as it can easily burn. I normally go straight to cook the chicken without marinating, yet chicken teriyaki has a wonderful flavor. Today I’ll show you this optional method because I want to point out key points in case you decide to marinade.
7 Heat 1 Tbsp oil in a non-stick pan over medium heat (I used a cast iron pan today). Remove marinade from the chicken as much as possible. This is important so the chicken gets a nice sear mark and won't end up cooking in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one – it’s a pretty neat tool to prevent from splatter especially you cook bacon and oily foods.
8 When fat renders and skin is golden brown, flip the chicken and add sake. Quickly cover with the lid and steam cook the chicken over medium-low heat for 8-10 minutes.
9 Open the lid and transfer the chicken to a plate. Wipe off excess grease from the pan.
10 Heat 1 tsp oil and put the chicken back in the pan, skin side down.
11 Flip the chicken and now the skin side is up. Pour the reserved sauce. Cook until the sauce is reduced about half, frequently spooning the sauce over the chicken. Once alcohol from sake and mirin evaporates, sugar crystalizes and the sauce gets thicken. Turn off the heat.
12 Transfer the chicken to a cutting board and slice into bite-size pieces.
13 Serve on a plate and drizzle the remaining sauce on top.
RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link it to this post as the original source. Thank you.
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