Golden Glaze Chicken Teriyaki
Juicy chicken thighs are pan-seared until the skin turns shatteringly crisp, then lacquered with a homemade teriyaki glaze that caramelizes into a glossy, sweet-savory coating. Served over steamed rice with a side of bright pickled vegetables, this is weeknight Japanese cooking at its most satisfying.
Ingredients
- 4 boneless skin-on chicken thighs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
+ 9 more ingredients
Instructions
Score the chicken thighs lightly on the meat side with shallow cuts to help them cook evenly and absorb more sauce.
Whisk together soy sauce, mirin, sake, and sugar in a small bowl until the sugar dissolves. Set the teriyaki sauce aside.
Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and press gently with a spatula for the first minute to ensure full contact.
Cook without moving for 6-7 minutes until the skin is deeply golden and crisp. Flip and cook the other side for 4-5 minutes until cooked through.
Reduce heat to medium-low and pour the teriyaki sauce into the pan. Add the grated ginger and minced garlic.
Let the sauce simmer and reduce for 2-3 minutes, spooning it over the chicken repeatedly as it thickens into a glossy glaze.
For a thicker sauce, stir in the cornstarch slurry and cook for another minute until the glaze coats the back of a spoon.
Slice the chicken against the grain and fan over bowls of steamed rice. Drizzle with the remaining pan sauce.
Garnish with sliced green onions and sesame seeds. Serve with steamed vegetables alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI