Authentic Japanese Teriyaki Chicken

By zhanghengshuo

4 Person

8 Minutes

0 Calories

With juicy tender pieces of chicken glazed in a sweet and savory teriyaki sauce, this authentic Japanese Teriyaki Chicken recipe comes together in just eight minutes using four basic ingredients. What is Chicken Teriyaki? This may sound like an obvious question, but to understand what Teriyaki chicken (照り焼きチキン) is about, it helps to know what the name means. Teri (照り) is Japanese for shiny or lustrous while yaki means grilled or griddled (I’ll explain more about this later). Translated literally, the name means “shiny grilled chicken”, and it refers to the clear lacquer-like glaze that’s created when the sugars in the teriyaki sauce caramelize.

Ingredients

2 tablespoons Sake
2 tablespoons Sugar
2 tablespoons Soy sauce
1/4 teaspoon Salt
5 Skin-on boneless chicken thighs

Method

01

Sprinkle both sides of the chicken evenly with the salt and set aside until the salt draws out some moisture from the chicken. Use paper towels to pat the chicken dry.
02

Place the chicken skin-side down in a cold non-stick frying pan and turn the heat on to medium. If you are using skinless chicken, you will need to add a bit of oil to the pan.
03

Fry the chicken on one side until the skin is crisp and browned. Flip the chicken over and continue frying until the chicken is almost cooked through.
04

Drain off any excess oil and then use paper towels to wipe up any remaining oil.
05

Add the soy sauce, sugar and sake and turn the heat up to high. Use tongs to continuously flip the chicken to keep basting it with the teriyaki sauce.
06

The chicken teriyaki is done when there is almost no liquid remaining in the pan, and the chicken is coated in a thick, shiny glaze.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Teriyaki Chicken Recipes

Authentic Japanese Teriyaki Chicken

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 3 Mins
Cook Time 5 Mins
Total Time 8 Mins

02 Ingredients

2 tablespoons Sake

2 tablespoons Sugar

2 tablespoons Soy sauce

1/4 teaspoon Salt

5 Skin-on boneless chicken thighs

03 Method

Step 1

Sprinkle both sides of the chicken evenly with the salt and set aside until the salt draws out some moisture from the chicken. Use paper towels to pat the chicken dry.

Step 2

Place the chicken skin-side down in a cold non-stick frying pan and turn the heat on to medium. If you are using skinless chicken, you will need to add a bit of oil to the pan.

Step 3

Fry the chicken on one side until the skin is crisp and browned. Flip the chicken over and continue frying until the chicken is almost cooked through.

Step 4

Drain off any excess oil and then use paper towels to wipe up any remaining oil.

Step 5

Add the soy sauce, sugar and sake and turn the heat up to high. Use tongs to continuously flip the chicken to keep basting it with the teriyaki sauce.

Step 6

The chicken teriyaki is done when there is almost no liquid remaining in the pan, and the chicken is coated in a thick, shiny glaze.

04 Author