The Best Crispy Japanese Teriyaki Chicken (15-Minute Recipe)

By Sudachi · 15 min

Ingredients

Instructions

1. Score the thickest parts of the chicken thighs horizontally and open them so the meat is an even thickness. Flip the thighs skin-side down, prick the skin all over with a fork, then sprinkle 4 pinches of salt on each side and rub it in.
2. Pat the chicken dry. For the traditional method, dust the underside lightly with ½ tbsp potato starch and shake off any excess. For the extra crispy method, dust the skin with the starch instead.
3. Preheat the pan on medium, add a generous splash of oil and swirl to coat. Place the chicken skin-side down and fry for 7 minutes. For extra crispy skin, cover with foil and weigh it down with a flat, heatproof object such as a pan of water.
4. While the chicken cooks, mix 1½ tbsp Japanese soy sauce, 1½ tbsp mirin, 1½ tbsp sake, 1 tsp light brown sugar, 1½ tbsp dashi stock and ½ tsp honey in a small bowl until the sugar and honey dissolve.
5. Flip the chicken and fry for 2 minutes on the other side.
6. Move the chicken to a plate. Pour off the rendered fat, leaving about 1 tbsp in the pan, and wipe away extra with kitchen paper if needed. Turn off the heat, pour in the sauce mixture and scrape up any browned bits from the bottom with a wooden spatula.
7. Turn the heat to medium-high and let the sauce bubble for about 60 seconds. Return the chicken to the pan skin-side up.
8. Baste the chicken with the sauce for 30–60 seconds, until the sauce is syrupy and clings to the chicken. For crispy skin, skip basting and just move the chicken around the pan until the underside is glossy.
9. Take off the heat and rest for 3 minutes, then slice into strips. Serve with any leftover glaze poured over the top.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

Brown sugarChicken thigh