Chicken Teriyaki
Teriyaki names a Japanese technique — "teri" (shine) and "yaki" (grill) — where meat is lacquered with a sweet-savoury sauce that caramelises into a glossy glaze. Here, pan-fried chicken thighs with crisp skin, coated in a sauce of equal parts soy sauce, mirin and sake with a little sugar. Authentic, far from the thick Western versions: the sauce is reduced right in the pan.
Original recipe : Kikkoman + No Recipes
Ingredients
- 2 boneless, skin-on chicken thighs (about 250 g each)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp vegetable oil
Method
- 1Mix the soy sauce, mirin, sake and sugar in a bowl.
- 2Heat the oil in a pan over medium. Place the chicken skin-side down and cook 5–6 minutes without moving it, until the skin is golden and crisp.
- 3Turn the chicken and cook 3–4 minutes on the other side. Blot excess fat with paper towel.
- 4Pour in the sauce, lower to medium-low and reduce 2–3 minutes, spooning it over the chicken until glossy and syrupy.
- 5Remove the chicken, slice, then coat with the pan sauce.
- 6Serve with Japanese rice.
Tips & tricks
- Starting skin-side down and not touching it is key to crisp skin.
- Watch the reduction: the sauce caramelises fast thanks to sugar and mirin.
- Authentic sake and mirin (not a ready-made blend) give the traditional teriyaki balance.
Variations
- Salmon teriyaki: swap the chicken for salmon fillets, same sauce and glaze.
Storage
Up to 2 days refrigerated; reheat gently.
Ingredient substitutions
- Sugar : maple syrup, honey or coconut sugar.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Chicken Teriyaki"?
Allow about 5 min of prep and 15 min of cooking, i.e. 20 min in total for 2 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Chicken Teriyaki" ahead and store it?
Up to 2 days refrigerated; reheat gently.
How many servings does this recipe make?
The quantities are for 2 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
