Instructions
8 steps · tick them off as you cookPat 700 g boneless, skinless chicken thighs dry with paper towel and season lightly with salt.
In a small bowl, whisk together soy sauce, mirin, sake and brown sugar until the sugar dissolves; set the teriyaki sauce aside.
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until the oil shimmers without smoking.
Lay the thighs smooth-side down and sear undisturbed for 5-6 minutes until deeply golden; flip and cook 4 more minutes.
5-6 minutesTilt the pan and spoon off excess fat, then add grated ginger and garlic and sauté for 30 seconds until fragrant.
Pour in the teriyaki sauce and simmer, turning the chicken often, for 3-4 minutes until the glaze reduces to a syrupy coat that clings to a spoon.
3-4 minutesTransfer chicken to a board, rest 3 minutes, then slice against the grain into 1 cm strips.
3 minutesFluff steamed short-grain rice into bowls, fan the chicken on top, spoon over remaining glaze and finish with toasted sesame seeds and thinly sliced scallions.
Chef's tip
Never crowd the pan and let the thighs sear untouched — that deep golden crust is what gives teriyaki its signature caramelized depth once the glaze reduces around it.
Suggested pairing
Serve with a cold glass of lightly chilled dry sake or a crisp lager, and a side of quick-pickled cucumbers.
About this recipe
Glossy, sweet-and-savoury glazed chicken thighs with a lacquered teriyaki finish, served over fluffy rice with toasted sesame and scallions.
JapaneseEasyweeknightfamily-friendlysweet-and-savouryumami
