Our Family's Juicy Chicken Teriyaki

Our Family's Juicy Chicken Teriyaki

I coated chicken thighs with katakuriko potato starch flour and fried them to a crispy finish. They come out very juicy. You can make delicious chicken teriyaki in just one frying pan.

Ingredients: 2-3 servings

Chicken thighs
Salt and pepper
a pinch of each
As needed
Sliced onions
1/2 of an onion
Teriyaki sauce:
3 tablespoons
Soy sauce
3 tablespoons
2 tablespoons
1 tablespoon


1. Cover the sliced onion with plastic wrap and microwave until they are soft (2 minutes at 600 W is fine).
2. Season the chicken thighs well with salt and pepper, and coat with katakuriko. Put a generous amount of oil in a frying pan, and start cooking the thighs skin side down with a lid on.
3. Pan fry each side for about 7 to 8 minutes. When each side is golden brown, drain away any excess oil. Add the sliced onions.
4. Add the sake, soy sauce, sugar and mirin, mix and then coat the chicken with the sauce. When the sauce comes to a boil turn off the heat.
5. Line a serving plate with the onions, put the chicken on top and pour the sauce over - and it's done.

Story Behind this Recipe

The chicken is very juicy. It really whets your appetite! I'm proud to introduce our family's chicken teriyaki.