Tender Chicken Teriyaki
Easy Homemade Chicken Teriyaki with Succulent Chicken Thighs
A delightful chicken dish that’s both tender and perfectly balanced with a sweet and savory teriyaki glaze, making it an ideal side dish for any meal.
Main Ingredients- 500g boneless, skin-on chicken thighs
- Pinch of salt
- 3 Tbsp sake (or mirin)
- A little chopped scallion (optional)
- A little cooking oil
Cooking Instructions
Step 1
Prepare approximately 500g of boneless chicken thighs. Using chicken with the skin on will result in a more succulent and flavorful dish. Make a few shallow slits on the surface of the chicken thighs; this helps the marinade penetrate better and gives the chicken a more appealing shape as it cooks.
Step 2
Lightly season the chicken thighs on both sides with salt. Then, coat them evenly with 3 tablespoons of sake (or mirin) and let them marinate for about 10 minutes. Sake helps to eliminate any gamey odors from the chicken and tenderizes the meat.
Step 3
Now, let’s prepare the delicious teriyaki sauce. In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sugar, 3 tablespoons of sake (or mirin), and a pinch of ginger powder (or about 1/2 teaspoon of finely grated fresh ginger). Stir well until the sugar is dissolved. Having the sauce pre-mixed will make the cooking process much smoother.
Step 4
Heat a non-stick pan over medium-high heat and add just a little cooking oil. Place the marinated chicken thighs in the pan, skin-side down if applicable, and sear over high heat. If using chicken with skin, starting skin-side down will help crisp up the skin and render some fat, adding more flavor. Sear for about 2-3 minutes until the bottom is nicely browned.
Step 5
Once one side of the chicken is golden brown, flip it over and reduce the heat to low. Cover the pan with a lid and cook for about 5-7 minutes, or until the chicken is cooked through. Covering the pan helps to keep the chicken moist and prevents the juices from escaping. You can check for doneness by piercing the chicken with a skewer; clear juices should run out.
Step 6
When the chicken is fully cooked, pour the prepared teriyaki sauce into the pan, ensuring it coats the chicken evenly.
Step 7
Increase the heat to medium-high and let the sauce simmer, basting the chicken with the sauce as it thickens. Continue to cook for another 2-3 minutes, or until the sauce has reduced to a glossy glaze that coats the chicken. Be careful not to let it burn!
Step 8
Once the sauce has thickened beautifully and glazed the chicken, remove from heat. Cut the chicken into bite-sized pieces using scissors or a knife. For an extra touch of color and flavor, garnish with finely chopped scallions. Enjoy your delicious chicken teriyaki!
