Authentic Japanese teriyaki with homemade sauce and perfectly glazed chicken thighs. This recipe focuses on the proper balance of sweet and savory flavors with glossy presentation.
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10 items
In a small bowl or jar, combine the soy sauce, mirin, sake, and sugar. Stir until the sugar is completely dissolved.
Pat the chicken thighs dry with paper towels. Prick the skin all over with a fork or knife tip to help release fat, then season lightly with salt.
Heat the vegetable oil in a large frying pan over medium heat. Place chicken skin-side down and cook until the skin is crispy and golden brown.
Flip the chicken and cook on the other side until almost cooked through. Remove excess oil from the pan with a paper towel.
Pour the teriyaki sauce mixture into the pan. and baste the chicken frequently until the sauce thickens and glazes the chicken with a glossy shine.
Remove chicken from the pan and for a few minutes. Slice into strips and serve over rice, garnished with leftover sauce, scallions, and sesame seeds.
