How to cook a beautiful Teriyaki chicken.

Ingredients

• 30 g Sake (Japanese rice wine, use a dry style)
• 30 g Mirin (Sweet rice wine, adds gloss and sweetness)
• 35 g Soy Sauce (Japanese light soy sauce (e.g., Kikkoman))
• 15 g Granulated Sugar (White sugar, dissolves into the sauce)
• 2 pieces Chicken Thighs, Skin‑On, Bone‑In (About 200‑250 g each; skin kept for crispness)

Instructions

1. Make the Teriyaki Sauce

   Weigh 30 g sake, 30 g mirin, 35 g soy sauce, and 15 g sugar into a small bowl and stir until the sugar fully dissolves.

   Time: PT5M

2. Prepare the Chicken

   Trim excess skin and fat from the thighs. If you see any holes in the skin, cut them out. Slice the thickest part of the meat to create an even thickness for uniform cooking.

   Time: PT10M

3. Pre‑heat the Pan

   Place the frying pan over medium‑high heat. When a drop of water sizzles immediately, the pan is ready.

   Time: PT2M

4. Crisp the Skin Side

   Lay the chicken thighs skin‑side down in the pan. Place a small plate on top and press gently for the first 2‑3 minutes, then remove the plate. Cook for a total of 8 minutes until the skin is golden‑brown and crisp.

   Time: PT8M

5. Flip and Finish Cooking

   Turn the chicken over and cook the flesh side for another 8 minutes, or until the meat is nearly cooked through and the skin remains crisp.

   Time: PT8M

6. Add the Teriyaki Sauce

   Reduce the heat to medium and pour the prepared sauce into the pan. Simmer for 2‑3 minutes, stirring gently, until the sauce thickens to a glossy, amber glaze.

   Time: PT3M

7. Baste the Chicken

   Using a spoon or ladle, baste the chicken repeatedly with the thickened sauce for about 2 minutes, ensuring every bite is coated.

   Time: PT2M

8. Rest and Slice

   Remove the chicken from the pan and let it rest for 2 minutes. Slice the thigh with the skin side down into bite‑sized pieces (or larger wedges if preferred).

   Time: PT2M

9. Plate and Serve

   Arrange the sliced chicken on a serving plate, drizzle any remaining sauce over the top, and serve immediately with rice or vegetables.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

40 g

Carbohydrates

10 g

Fat

30 g

Fiber

0 g