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Ingredients
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Chicken
Teriyaki Sauce
Garnish / Serve
Method
Chicken
- 1
Prepare chicken
Pat the 5 chicken thighs dry with paper towels. Trim any excess fat. Season both sides lightly with 1 tsp salt and 1 tsp black pepper.
- 2
Sear chicken
Heat 2 tbs vegetable oil in a large skillet or nonstick pan over medium-high heat until shimmering. Add the chicken thighs, skin-side (or presentation side) down if applicable, and cook without moving 4–5 minutes until a deep golden brown forms. Flip and cook 3–4 minutes on the other side until browned. (Chicken will finish cooking in the sauce.) Transfer the chicken to a plate and set aside.
Teriyaki Sauce
- 3
Make sauce base
In a small bowl whisk together 1 cup soy sauce, 1 tbs mirin, 1 tbs sake, 3 tbs brown sugar, 1 tbs honey, 1 tbs grated ginger, and 2 minced garlic cloves until sugar is mostly dissolved.
- 4
Thicken slurry
In a separate small cup mix 1 tbs water with 1 tsp cornstarch until smooth to create a slurry. Set aside.
- 5
- 6
Add slurry
Stir the cornstarch slurry again (it may settle) and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, slightly viscous glaze that coats the back of a spoon.
Finish & Serve
- 7
Glaze chicken
Return the seared chicken thighs to the skillet, spooning the hot teriyaki glaze over each piece. Reduce heat to medium-low and cook uncovered for 3–5 minutes, turning the chicken once or twice so it is well-coated and cooked through (internal temperature 165°F / 74°C). If the sauce thickens too much, add 1–2 tbs water to thin slightly.
- 8
Rest and garnish
Remove the chicken to a cutting board and let rest 3 minutes. Slice or serve whole. Spoon remaining glaze over the chicken, sprinkle with 1 tsp sesame seeds and the thinly sliced green onion stalk. Serve over steamed rice if desired (4 servings).