Japanese Chicken Teriyaki

🍳 Step-by-Step Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, and garlic until sugar dissolves.
2. Pat chicken thighs dry with paper towels. Lightly season both sides with salt and white pepper.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Place chicken thighs in skillet smooth side down. Sear undisturbed for 5-6 minutes until deep golden brown.
5. Flip chicken and cook 4-5 minutes until cooked through (internal temp 74°C / 165°F).
6. Use paper towels to wipe out excess rendered fat from the pan.
7. Pour the teriyaki sauce mixture into skillet around chicken. Bring to a rapid simmer.
8. Cook for 3-4 minutes, turning chicken frequently and spooning boiling sauce over top, until sauce thickens into a glossy glaze clinging to chicken.
9. Transfer chicken to a board, slice into strips, and arrange over hot steamed rice. Drizzle remaining pan glaze on top and sprinkle with sesame seeds and green onions.

⭐ Why This Recipe Works

• Authentic Japanese glaze made from 4 traditional ingredients
• Crispy skin and juicy chicken thighs soak up sweet savory sauce
• Quick 25-minute weeknight dinner
• Better than restaurant takeout at a fraction of the cost

🔄 Delicious Variations

• Teriyaki Salmon: Use fresh salmon fillets and glaze gently for 3 minutes
• Teriyaki Tofu: Pan-fry pressed firm tofu cubes and toss in the glaze
• Add pineapple chunks and broccoli florets to the skillet

❓ Frequently Asked Questions