Teriyaki Chicken
Teriyaki chicken is one of the simpler dishes you can make with boneless chicken thighs. Why not impress your friends with a classic home-cooked Japanese dish?
Ingredients
Chicken
- 1 pound boneless chicken thighs (with skin)
- 3 green onions (sliced to 1-inch segments)
- 2 tbsp saké (regular or cooking)
- 1 tsp salt
- ¼ tsp potato starch
Teriyaki sauce
- 5 tbsp saké (regular or cooking)
- 2½ tbsp soy sauce
- 1½ tbsp mirin
- 1 tbsp sugar
Instructions
Prep
- Combine saké and salt in section Chicken in a bowl and set aside.
- Make the Teriyaki sauce by combining all of its ingredients.
- Trim excess fat from the thighs and flatten by scoring the non-skin side.
- Puncture skin repeatedly with a fork. Wash the thighs in the saké & salt mixture and place on a sheet of paper towel. This is a good step to store your chicken in the fridge if you plan to finish cooking at a later time.
Cook
- Coat the chicken evenly in potato startch, and heat a skillet on medium heat without oil.
- Once the skillet reaches temperature, add the green onions around the perimeter and fry the thighs skin-side down with the lid on for 6 to 8 minutes. Open the lid every so often to dab out excess oil with a paper towel.
- When the bottom is nicely brown, flip the thighs and cook on low for 1 minute with the lid removed.
- Add the sauce around the thighs and cook for an additional 1½ minutes.
- Remove the chicken and slice into strips (about 4-5 per thigh). Allow the sauce to continue simmering in the skillet.
- Add the sliced thighs back into the skillet and coat with sauce on high heat for an additional minute.
- Remove from heat, add a little sauce on the thighs, and serve. The goal is to have a crispy skin!
Author
Ira Horecka
Ira is a first year PhD student studying computational biology at the University of Toronto. He likes to cook from time to time.