Teriyaki Chicken Japanese Style

Teriyaki chicken is perhaps one of the most well-known Japanese dishes in the world, and not without reason! Juicy chicken thigh with crispy skin and sweet soy sauce that is hard to resist!

In Japanese, the word “teri” (照り) means shine and “yaki” (焼き) means to cook or fry. Because the sauces used for teriyaki contain sugar, the sugar melts and turns into a glaze, almost like caramel.

Portion 2 people

Preparation time: 5 minutes

Cooking time: 10 minutes

Total time: 15 mins

INGREDIENTS

– 250 g (½ lb) chicken thigh
– 1 pinch of salt
– ½ tablespoon of potato starch or cornstarch
– ½ tablespoon of vegetable oil
– 2 tablespoons of soy sauce
– 2 tablespoons of mirin
– 2 tablespoons of sake
– 2 teaspoons of brown sugar
– 2 tablespoons of liquid dashi (or water)
– 1 teaspoon of honey (optional)

NOTE: In Japan in this dish, the thigh is usually cooked with the skin on, as it makes it crispy. You can also cook it without the skin if you wish!

PREPARATION MODE

– Place the chicken thigh on a cutting board bottom side up (skin side down) and make horizontal incisions in the thickest parts.

– Cut the chicken thigh in such a way that everything has a more or less uniform thickness and sprinkle with a pinch of salt on both sides.

– Coat the bottom with ½ tablespoon potato starch (or cornstarch)

– Add ½ tablespoon of vegetable oil to the skillet and place the chicken thigh inside, skin side down.

– Put the pan over medium heat and fry for 7 minutes, moving it from time to time so that the skin browns evenly.

– While the chicken is cooking, in a small bowl add soy sauce, mirin, sake, sugar, dashi broth and honey (if you prefer) Mix until sugar and honey dissolve.

– After 7 minutes, turn the chicken thigh over and fry it for another 2 minutes on the other side. Then, turn the heat up to medium high and pour the sauce into the skillet.

– Move the sauce by placing it on the chicken. Repeat this until the sauce thickens. Remove from heat and voila!