Teriyaki chicken -
Ingredients?
- 1.2 lb/540 grams deboned chicken thigh
- 1 stalk scallion
- 1 to 2 tablespoons olive oil (optional)
- Some salt
- Some toasted white sesame seeds (optional)
Sauce:
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sake (cooking wine)
How?
Cut the deboned chicken thigh to medium to large bite size pieces. Make sure to leave the skin on since it'll help the sauce turn stickier and more flavorful. Season the chicken with some salt.
Use a non-stick pan to sear the chicken skin side down. Only drizzle some oil if not enough fat renders from the skin. Turn to medium high heat and sear till colored then flip to the other side and continue to sear.
Meanwhile, mix all the ingredients under the "sauce" section and make sure the sugar fully dissolves.
Pour the sauce to the pan and change to higher heat if needed. Cook till the sauce thickens and slightly gooey. Flip the chicken once a while to get even coloring. You'll know the chicken is ready when the sauce turns into that familiar teriyaki color.
Plate and garnish with toasted white sesame seeds if using any. Also top with chopped scallion right before serving.
One other way to make it is by thickening the sauce on the side first then drizzle over cooked chicken afterward. It works too, but I personally prefer cooking the chicken with the sauce at the same time so the flavors can better permeate the meat and there is no need to marinate the chicken ahead.
The sauce will thicken up furthermore once cool down. Keep that in mind while concentrating the sauce during the process.
How can you resist that glistening color?
Other Asian chicken recipes:
- Scallion chicken
- Shio koji marinated chicken 香煎鹽麴雞
- Japanese fried chicken (karaage/唐揚げ), served with Japanese mayo and cayenne pepper
- Baked chicken leg with Chinese red yeast rice and cumin
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