Japanese · Free recipe
Glazed Teriyaki Chicken
Skin-on thighs are pressed flat in a skillet until the skin turns shatter-crisp, then lacquered with a homemade teriyaki of soy, mirin, sake, and a touch of sugar. The sauce bubbles down right in the pan into a mirror-shiny glaze that clings to every slice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Method
-
Pat the thighs dry, prick the skin a few times with a fork, and season lightly with salt.
-
Stir together the soy sauce, mirin, sake, sugar, and ginger until the sugar dissolves.
-
Heat the oil in a large skillet over medium heat and lay the thighs in skin-side down, pressing with a spatula so the skin stays flat against the pan.
-
Cook without moving for 10 to 12 minutes, until the skin is deep golden and crisp, then flip and cook 4 minutes more.
-
Blot the excess fat from the pan with a paper towel, pour in the sauce, and let it bubble for 3 to 4 minutes, basting constantly, until it thickens into a glossy glaze.
-
Slice the chicken across the grain, spoon any remaining glaze over the top, and finish with scallion and sesame seeds.
Zest note from the test kitchen
Wiping out the rendered fat before adding the sauce is the key step - otherwise the glaze separates and never turns shiny.
