Discover the Traditional Japanese Chicken Teriyaki Recipe 照り焼きチキンレシピ

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Mix the teriyaki sauce: combine 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake and 1 Tbsp sugar in a small microwave-safe bowl. Microwave until hot, mix well to dissolve the sugar, and set aside.
2. Place the boneless, skinless chicken thighs smooth side down. Cut slits across the meat every 1/2 inch (1.3 cm) without cutting through, deeper on the thick parts and none on the thin parts, pressing open and flattening after each cut, until the thickness is even. Do not use a meat mallet.
3. Lightly season the chicken with 1/8 tsp Diamond Crystal kosher salt and 1/8 tsp freshly ground black pepper.
4. Heat a large frying pan over medium to medium-high heat. Add 1 Tbsp neutral oil. When the oil is hot, place the chicken smooth side down.
5. Cook 5 minutes. Press down hard with a spatula for 5–10 seconds. Flip, press again for 5–10 seconds.
6. Lower the heat, cover and steam for 3 minutes.
7. Uncover and wipe excess grease and protein from the pan with a paper towel.
8. Raise the heat to medium, add the teriyaki sauce and spoon it over the chicken until coated and cooked through. Move the chicken to a cutting board.
9. Keep simmering the sauce until thick enough for you. Stop while it is slightly thin, as it thickens as it cools; if you want it thicker, reduce for 2–3 minutes more. Transfer to a bowl.
10. Slice the chicken into bite-sized pieces, sear with a butane torch or under the broiler, and serve with the sauce drizzled on top.

Summarized from Just One Cookbook's video. Watch it for the details.

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