Chicken teriyaki, probably one of the most beloved of Japanese food, other than sushi that is. The best part of chicken to make chicken teriyaki is boneless chicken thigh, with skin intact. First, pat dry chicken thigh, sprinkle with salt and pepper, and sear on a frying pan until both sides are browned. Next comes the teriyaki sauce.
There is no need to buy special purpose teriyaki sauce since it can be very easily made with soy sauce, sake, mirin, and sugar. For 4 chicken thighs, you will need 4 tablespoon soy sauce, 4 tablespoon sake, 4 tablespoon mirin, and 2 tablespoon sugar. Boil the sauce ingredients in a frying pan (you can use the same pan that you use to fry the chicken thighs, just wipe clean with tissue paper), then when the sauce is thick, return all chicken thighs to the pan, and cook until the sauce turns into a glaze that coats all the chicken thighs. Remove the thighs from frying pan and rest for 10 minutes. Then, cut into bite size pieces and serve with steamed white rice.
- 4 chicken thighs, boneless with skin intact
- 3 tablespoon oil
- 4 tablespoon soy sauce
- 4 tablespoon sake
- 4 tablespoon mirin
- 2 tablespoon sugar
- Pat dry chicken thigh, then sprinkle with salt and pepper.
- Heat oil in a frying pan on medium high heat. Sear chicken thighs until browned on both sides. About 2-3 minute per side. Set aside.
- Wipe clean the frying pan (or use a clean one), add all teriyaki sauce ingredients into the pan and bring to a boil.
- Cook until sauce is thicker, then return all chicken thighs into the pan. Cook until the sauce turns into a glaze that coats the chicken.
- Turn the heat off. Let the chicken rest for 10 minutes, then cut into bite size pieces. Serve with steamed white rice.