Chicken Teriyaki
Chicken thighs glazed in homemade teriyaki sauce — soy sauce, mirin, sake, and sugar — grilled until a shiny, caramelized exterior is achieved. A Japanese classic that's simple to prepare and spectacular in results. Perfect for serving with white Japanese rice.
30 min1 servingMediumJapanese
416kcal / serving
25.8 gprotein
15.5 gcarbs
25.3 gfat
Ingredients
- 125 grams boneless, skin-on chicken thighs
- soy sauce, al gusto
- mirin, al gusto
- sake, al gusto
- sugar, al gusto
- 1 cloves garlic
- 5 grams fresh ginger
- 1 tablespoon sesame oil
- sesame seeds, al gusto
- 1 stalks scallion
Directions
- Mix soy sauce, mirin, sake, sugar, grated garlic, and grated ginger. Divide into two parts: marinade and glaze.
- Marinate chicken for at least 30 min. Dry very well with paper towels before cooking.
- Skillet over medium-high heat with sesame oil. Place skin-side down, undisturbed for 6-7 min until skin is crispy and golden brown.
- Flip, cook for 4 min. Pour half of the reserved sauce and glaze for 2-3 min, turning the chicken until shiny.
- Rest for 5 min before cutting. Divide into 6 portions of ~130g each. Refrigerate for up to 5 days.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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