Table From JapanTABLE FROM JAPAN

Teriyaki Chicken - An Easy Recipe for Juicy, Crispy Skinned Chicken

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Since I started making teriyaki chicken this way, I have rarely made it any other way. It is inspired by the method used in Japanese chicken specialty shops, but simple enough to make at home. With just five steps, you get crisp skin, juicy meat, and that familiar glossy sauce that makes teriyaki so satisfying. It has become one of those recipes I cook again and again in my own kitchen.
Prep: 5min
Cook: 10min
Total: 15min
Teriyaki Chicken - An Easy Recipe for Juicy, Crispy Skinned Chicken

Ingredients

  • 250 g Chicken thighs (skin-on)

    1 piece

  • 2 tbsp Vegetable oil

  • 2 tbsp Potato starch

  • Salt & White pepper to taste

  • 2 tbsp Soy Sauce ( I use Yamasa soy sauce)

  • 2 tbsp Mirin ( I use Spiral Foods mirin)

  • 2 tbsp Sake

  • 1 tbsp Sugar

Instructions

  1. 1

    Even out the thickness of the chicken thigh. Gently butterfly the thicker parts so the meat cooks more evenly.

    Note: It is a small step, but it helps prevent the thinner parts from drying out and keeps the chicken tender and juicy.

  2. 2

    Lightly season the chicken with salt and pepper, then coat it evenly with potato starch. Shake off any excess before cooking.

    Note: A light coating is what you want here. Too much starch can make the chicken oily, but a thin layer helps the skin turn crisp and keeps the meat juicy.

  3. 3

    Cook the chicken skin-side down for 2 to 3 minutes. Add the vegetable oil to a frying pan, then place the chicken in skin-side down straight after turning on the heat. Cook over medium heat until the skin is golden and crisp.

    Note: Starting before the oil gets too hot helps the skin cook more gently and keeps the meat from shrinking too much. A pan that fits the chicken fairly closely also works best, because it helps the sauce coat the chicken evenly without reducing too quickly.

  4. 4

    Turn the chicken over and cook for another 1 to 2 minutes, until it is cooked through and lightly golden on the other side.

    Then use a paper towel to wipe away the excess oil from the pan. This step makes a real difference. It keeps the dish from feeling greasy and helps the sauce coat the chicken properly.

  5. 5

    Turn the chicken skin-side down again and pour in the sauce.

    Let it simmer over medium heat, spooning the sauce over the chicken as it cooks. Once it starts to thicken, turn the chicken over so both sides are evenly coated. It is ready when the sauce becomes glossy and clings to the chicken. Try to stop while there is still a little sauce left in the pan for serving.

Tomoka's Note

This is how I gradually found my own way of making teriyaki chicken. In my kitchen, I like to stay flexible. I often use honey instead of sugar for a little more depth, and if I run out of sake, I simply use dry white wine instead. If I have no mirin, I sometimes leave it out and adjust with a little wine and honey. Since mirin brings both sweetness and alcohol, it works well.

Aussie Kitchen Tips

I used to think potato starch was something I could only buy from a Japanese grocery store, so I always made a point of stocking up when I had the chance. More recently, I found this one at Coles, and it worked well for this recipe. Availability may vary depending on the store, but it is definitely worth checking the Asian foods aisle during your regular shop.

Aussie kitchen tip

The Inspiration

FOODIE