Japanese Teriyaki Chicken
User Reviews
4.5
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Prep Time
3 mins
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Cook Time
5 mins
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Total Time
8 mins
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Servings
4 servings
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Calories
367 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Teriyaki Chicken
Description
This Japanese Teriyaki Chicken recipe involves seasoning chicken thighs with salt to draw out moisture, then patting dry before cooking. The chicken is placed skin-side down in a cold pan so the skin crisps up evenly as the pan heats. After browning, the chicken is flipped and cooked almost through to retain juiciness. Excess oil is drained, then a teriyaki mixture of soy sauce, sugar, and sake is added and cooked on high heat. Continuous flipping bastes the chicken evenly, helping the sauce thicken into a shiny glaze that coats the meat.
The glaze provides a sweet and umami-rich flavor, while the crisp skin adds texture contrast. The meat stays juicy due to controlled cooking and the initial drying step. This dish suits serving alongside steamed rice or vegetables.
Maintaining constant flipping during glazing ensures even coating without burning. Using skin-on thighs brings out richer flavor and texture, while choosing boneless pieces speeds cooking. The final characteristic glossy finish indicates readiness.
Ingredients
- 600 grams chicken thigh 4-6 large chicken thighs, boneless skin-on
- ¼ teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons cane sugar evaporated
- 2 tablespoons sake
Instructions
- 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.
- 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.
- 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.
- Drain off any excess oil and then use paper towels to wipe up any remaining oil.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 147mg | 49% |
| Sodium | 763mg | 32% |
| Potassium | 326mg | 7% |
| Sugar | 6g | 12% |
| Vitamin A | 115IU | 2% |
| Calcium | 12mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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