Preparing a dish of delicious and memorable chicken teriyaki thighs is easier than you think. Quick, easy, and no bottled sauces. Very tasty!
Prep Time15 minutesmins
Cook Time25 minutesmins
Drying the chicken skin30 minutesmins
Course: Main Dish
Cuisine: Asian
Keyword: chicken, ginger, teriyaki
Servings: 4
Calories: 482kcal
Ingredients
Meat
4Chicken thighsdeboned, skin on
Sauce
1cupSake
1cupMirin
1cupSoy saucelow sodium
1tbspVegetable oil
1tbspGarlicFinely chopped
2tbspGingerFresh, finely chopped
2tbspCornstarchFor slurry
4tbspWaterFor slurry
1tbspSesame seedsOptional
Instructions
Preparing The Chicken
Debone the chicken thighs, if needed. Place in the refrigerator for 30 minutes up to 24 hours
Season both sides with salt and pepper.
Place chicken skin side down in a cold large skillet and increase to medium heat.
Watching the heat, cook until the skin has a nice crispy sear and is golden brown, about 12 minutes.
If you feel as if the chicken is going to be done before you’re ready to serve, preheat your oven to 200 degrees Fahrenheit. You can place the chicken in the oven while everything else is ready.
Flip the chicken and continue to cook for 5 to 7 minutes until the other side is crispy and the internal temperature reads 165 degrees Fahrenheit.
Preparing The Teriyaki Sauce
Place a small saucepan over medium-low heat for the teriyaki sauce.
Add a tablespoon of oil. After a minute or so, add the finely chopped garlic and ginger to the oil.
Cook for approximately 3 to 4 minutes. Give it a stir occasionally. We want the aromatics to bloom, not burn. Adjust your heat as needed.
Add one cup each of sake, mirin, and soy sauce to the sauce pan and bring to a low simmer. Cook for about 5 minutes to allow the alcohol to cook off.
Allow the sauce to continue to cook until it has reduced by a third.
In a small bowl add two tablespoons of cornstarch and 4 tablespoons of water. Combine well until it’s well mixed. Add the cornstarch mixture to the small saucepan. Whisk together.
Optionally, add 1 tablespoon of sesame seeds and stir.
Putting It Together
Drizzle the chicken with the sauce. Or dip the entire chicken thigh into the sauce. There really isn't the best way, only the way you like best.
Serve with whichever sides you like. Rice and a vegetable is a nice pairing.
Reserve any extra sauce in the refrigerator. Keeps for 3 months.
Notes
Please note that these calculations are based on the entirety of the teriyaki sauce being used.