Standard Teriyaki Chicken

Standard Teriyaki Chicken

A glossy teriyaki chicken. I was always make double the amount, against my better judgment (264 kcal/1.5 salt per 1 serving)

Ingredients: 4 servings

Chicken thighs
400 g
Soy sauce
2 tablespoons
2 tablespoons
2 tablespoons
Vegetable oil
1 tablespoon


1. Cut away any excess fat from the chicken and cut each piece into about a 100 g cut. Use the tip of the knife to insert several cuts into the skin to help it cook better.
2. Add the soy sauce, mirin, and sake to a bowl. Marinate the chicken for 30 minutes, occasionally turning over.
3. Heat some oil in a frying pan and start cooking the chicken with the skin facing down. Cook for 4 minutes between low to medium heat. Turn over and cook for another 3 minutes.
4. Wipe away the oil in the frying pan with a paper towel and add the remaining sauce from Step 2. Once it starts bubbling, lid and steam for 7 minutes over low heat.
5. Remove the lid and set heat to high. Place the chicken skin side down again and bring to a simmer while coating with the sauce. Once it's got a glaze to it, it's complete.
6. In Step 5, if you over-boil it it'll become too salty, so once it's glazed, turn off the heat.

Story Behind this Recipe

This was made using the chicken thighs I had stored in the freezer. If you use sugar you'll have even softer meat, but I make it with just mirin to keep it from getting too sweet.