Chicken Teriyaki
Servings
4
servingsTotal time
40
minutesIngredients
1.5 lb skin-on chicken thighs
kosher salt
1 Tbsp neutral oil
white rice, to serve
- Teriyaki sauce
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp sugar
1 tsp grated garlic
1/2 tsp grated ginger
Directions
- Carefully remove the bones from the chicken thighs, keeping the skin on. Generously season with salt, and let sit while you make the teriyaki sauce.
- Add the ingredients for the teriyaki sauce to a small saucepan and place over medium/high heat. Stir until the sugar has dissolved, then remove from the heat and set aside.
- Heat about 1 Tbsp of oil in a pan over medium/high heat. Place the chicken thighs skin-side down and fry for 6-7 minutes. Flip and cook for an additional 5 minutes.
- Remove the chicken and excess oil and lower the heat to medium/low. Pour in the teriyaki sauce and bring to a simmer. Add back in the chicken thighs, skin-side up, and simmer for 15-17 minutes. Spoon the teriyaki sauce over the chicken as it gradually thickens.
- Serve with white rice and any vegetable of your choice.