My favorite kind of chicken is Teriyaki. A bowl of teriyaki chicken that will transport you to Tokyo. Something about the savory and sweet sauce on chicken always appeals to me. I can still remember devouring skewer after skewer of yakitori in Tokyo's tiny back alleyways when I had a really nice bowl of teriyaki chicken.
What is Teriyaki chicken?
Japanese cuisine uses a cooking method called teriyaki, which involves brushing food with a glaze made of sake, marin, soy sauce, and sugar before grilling or broiling it. Teriyaki, which combines the words "yaki" (grilled) and "teri" (shiny/glazed), signifies both. In Japan, classic teriyaki chicken is just glazed chicken; it's not as saucy as it is in North America.
Process
In a dry nonstick pan, place the chicken, skin side down. You won't need to add any more fat because the chicken will render out enough of it. Adjust the heat to medium and cook for 15 to 20 minutes, or until the skin is crispy and brown.
In the meantime, prepare the sauce by combining the soy, mirin, sake, and sugar in a small saucepan and gently simmering. Stir the cornstarch into the sauce after whisking it with one tablespoon of water. Simmer for a little while to allow it to thicken. Put away.
After the chicken skin turns crispy and brown, turn it over and cook it for a further five minutes, making sure the chicken is cooked all the way through. After letting it rest for five minutes on a chopping board, cut it into strips and serve it with rice, cucumbers, green onions, and toasted sesame seeds along with teriyaki sauce.
Ingredients
- 4 boneless, skin-on chicken thighs see notes
- 2 tbsp soy sauce Japanese preferred
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp cornstarch optional, see notes
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