Meat & Seafood · East Asian · American
Teriyaki Chicken
Cook Now949kcal85.9g protein41.9g fat35.7g carbs~$4.11/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No pork
Contains: gluten, sesame, soy
Ingredients
Servings:
| 2 lb | chicken (thighs, boneless, skin-on if possible) |
| ⅓ cup | soy sauce |
| ⅓ cup | mirin |
| ⅓ cup | sake |
| 2 tbsp | sugar |
| 1 tbsp | vegetable oil |
| 2 unit | scallions (sliced) |
| 1 tsp | sesame seeds (toasted) |
| 1 cup | rice (steamed, for serving)optional |
| 1 tsp | ginger (grated, the American accent)optional |
Method
- mix2 minsauce stirred until the sugar dissolvessoy + mirin + sake + sugar — equal parts of the three liquids is the canonical ratio, worth memorizing rather than bookmarking: it is the mother sauce of a whole cuisine's grilled things
- sear10 minmedium, skin-side down first, mostly undisturbedchicken in the oil, skin down 7 minutes until deep gold, flipped for 3 — the fat under the skin renders into the pan and becomes part of the glaze; teriyaki on pale chicken is sweet soy soup
- glaze6 minmedium, sauce in, turning often+ the sauce, turning the chicken through it as it reduces — the mirin's sugars thicken it to a lacquer that coats and shines, and the turning builds the glaze in layers the way the yakitori grill does; it goes from lacquer to burnt candy quickly at the end, so the last two minutes want full attention
- rest3 minoff heat, in the pan glazesliced against the grain after a short rest, spooned with the pan's remaining glaze — scallions + sesame over; the rest keeps the slices juicy and the glaze clinging instead of running