Teriyaki Chicken
949kcal85.9g 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.
Contains sesame, soy · usually contains gluten
Restrictions
Containssesame · soyIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No pork
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
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) |
Optional
Not counted above. The dish works without them.
| 1 cup |  rice (steamed, for serving) |
| 1 tsp |  ginger (grated, the American accent) |
Steps
- 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