Chicken teriyaki
照り焼きチキン: pan-glazed chicken thighs in a sticky sweet soy sauce
Teri means shine and yaki means grilled, which sums up the glossy, lacquered finish of this weeknight favourite. Japanese restaurants often save the teriyaki treatment for yellowtail in winter, but at home it is usually chicken thighs, cooked in one frying pan and sliced over rice or packed into a lunchbox. The sauce is just soy sauce, mirin, sake and sugar, bubbled down in the pan until it clings. Serve it with shredded cabbage and a bowl of miso soup. Chef's tip: wipe the fat out of the pan with kitchen paper before the sauce goes in, so the glaze thickens and shines instead of sitting in a greasy pool.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the chicken
- 1 ⅛ lb boneless chicken thighs, skin onabout 2 large
- 1 pinch salt
- 1 tsp vegetable oil
To serve
- 2 ⅞ oz white cabbage (optional)finely shredded
- 1 tsp toasted sesame seeds (optional)
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Method
0/7 doneStep 1: Pat 1 ⅛ lb boneless chicken thighs, skin on dry. Prick the skin all over with a fork and make a few shallow cuts in the thickest parts of the meat so it cooks evenly. Sprinkle with 1 pinch salt and dust lightly with 1 tsp potato starch or cornflour.
Step 3: Heat 1 tsp vegetable oil in a frying pan over a medium heat and lay the chicken in skin side down. Press it flat with a spatula or a smaller pan lid and cook for 7–8 minutes, until the skin is deep golden and crisp and plenty of fat has melted out.
8 minStep 4: Turn the chicken over, cover and cook for 4–5 minutes over a medium-low heat, until the thickest part reaches 165°F/165 °F and the juices run clear.
5 minStep 5: Tip the pan and wipe out the fat with a wad of kitchen paper held in tongs. Common mistake: adding the sauce earlier, while the chicken is still raw inside. The sugar burns and turns bitter long before the meat is cooked.
Step 6: Pour in the sauce and turn the heat to medium-high. Let it bubble for 2–3 minutes, spooning it over the chicken and turning the pieces, until the sauce is thick, syrupy and coats them in a shiny glaze.
3 minStep 7: Rest the chicken on a board for 2 minutes, then slice it 1.5 cm thick. Serve over 10 ½ oz hot cooked Japanese short-grain rice with 2 ⅞ oz white cabbage alongside, spoon over any glaze left in the pan and sprinkle with 1 tsp toasted sesame seeds.
2 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 66 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken teriyaki take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken thighs, skin on?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of potato starch or cornflour?
- Arrowroot or potato starch, same amount.
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