Classic Chicken Teriyaki

Ingredients

• Boneless skin-on chicken thighs — about 6 thighs; skin-on gives the best traditional texture and flavor700 g
• Soy sauce — Japanese soy sauce preferred80 ml
• Mirin — sweet rice wine80 ml
• Sake — or cooking sake80 ml
• Sugar — about 2 tablespoons; white sugar preferred for a clear glaze24 g
• Neutral oil — about 2 teaspoons; use only if the pan needs it10 ml
• Fresh ginger — thinly sliced; optional but common in home-style versions10 g
• Spring onion — thinly sliced, for garnish; optional20 g
• Cooked Japanese short-grain rice — for serving; optional600 g

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Prepare the sauce

   In a bowl, mix the soy sauce, mirin, sake, and sugar until the sugar is mostly dissolved. Add the sliced ginger if using.

   2 minutes

   Tip: Mix the sauce before heating so the sugar dissolves evenly and the glaze reduces smoothly.
2. 2
   Trim and season the chicken lightly

   Pat the chicken thighs dry with paper towels and trim any large loose flaps of fat. Do not add salt, as the soy sauce provides enough seasoning.

   3 minutes

   Tip: Drying the chicken well is one of the easiest ways to improve color and reduce splattering.
3. 3
   Sear the chicken skin-side down

   Heat a large frying pan over medium heat. Add the oil only if the pan is dry. Place the chicken skin-side down and cook without moving it so the skin browns and fat renders.

   6 to 8 minutes medium heat

   Tip: If too much fat collects in the pan, carefully spoon off most of it so the chicken sears instead of shallow-frying.
4. 4
   Cook the second side

   Turn the chicken over and cook on the second side until the meat firms up and the center is nearly cooked through.

   4 to 5 minutes

   Tip: The chicken will finish cooking in the sauce, so avoid overcooking it at this stage.
5. 5
   Add and reduce the teriyaki sauce

   Pour off excess fat from the pan, leaving about 1 teaspoon. Add the sauce mixture to the pan. Let it come to a lively simmer, then spoon and tilt the pan so the sauce reduces around the chicken.

   3 to 5 minutes

   Tip: Watch closely near the end; the sugar can darken quickly once the sauce thickens.
6. 6
   Glaze the chicken

   Turn the chicken several times in the reduced sauce until each piece is evenly coated. Continue briefly until the thickest part of the chicken reaches 74°C.

   1 to 2 minutes 74°C

   Tip: If the sauce becomes too thick, add 15 to 30 ml (1 to 2 tablespoons) water and swirl to loosen it.
7. 7
   Slice and serve

   Transfer the chicken to a board, rest for 2 minutes, then slice into thick strips. Spoon the remaining glaze over the top and garnish with spring onion if using. Serve with warm rice.

   3 minutes

   Tip: Slicing after glazing gives the classic look and helps the sauce coat every piece.