Chicken Teriyaki
Glossy, sweet-savory glazed chicken made with a simple homemade teriyaki sauce — far better than bottled.
by Culicious Kitchen
Ingredients
Ingredients
- 700 g boneless chicken thighs
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 1 green onion
Teriyaki sauce
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sugar
- 1 tbsp fresh ginger
Method
- 1
Whisk together the teriyaki sauce ingredients (soy sauce, mirin, sugar, ginger) in a small bowl until the sugar dissolves.
- 2
Heat the oil in a skillet over medium-high heat. Add the chicken thighs (skin-side down if they have skin) and cook without moving until deep golden, about 5 minutes.
- 3
Flip and cook the other side until cooked through (internal temp 75°C/165°F, or juices run clear when pierced), about 5 minutes more.
- 4
Pour off any excess fat, then pour the sauce into the pan. It will bubble up immediately.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.