Teriyaki Chicken Recipe – The Japanese Method Most People Don’t Know
Ingredients
250 g Chicken thighs (skin-on)
1 piece
2 tbsp Cooking oil
2 tbsp Potato starch
Salt & White pepper to taste
2 tbsp Soy Sauce
2 tbsp Mirin
2 tbsp Sake
1 tbsp Honey / or sugar
Instructions
- 1
Even out the thickness of the chicken thigh. Gently butterfly the thicker parts so the meat cooks more evenly.
This small step helps the chicken cook evenly and stay tender and juicy.
- 2
Lightly season the chicken with salt and pepper, then coat it evenly with potato starch. Shake off any excess before cooking.
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
Cook the chicken skin-side down for 2 to 3 minutes. Add the cooking 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.
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
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
Mix the cooking sake, soy sauce, mirin and honey (or sugar) in a small bowl. Turn the chicken skin-side down again, then 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.
- 6
Transfer the chicken to a cutting board and slice. Serve on a plate, then spoon a little of the teriyaki sauce from the pan over the top.
Tomoka's Note
This is how I gradually found my own way of making teriyaki chicken. For this recipe, I like using honey instead of sugar because it gives the sauce a little more depth. In my kitchen, I like to stay flexible. If I run out of cooking sake, I simply use dry white wine instead. And if I do not have mirin, I sometimes leave it out and adjust with a little wine and honey instead. Since mirin adds both sweetness and alcohol, using wine and honey together gives a similar effect and works quite well. In Japan, home cooking is usually simple, flexible, and not about exact measurements. Start with the recipe, and then slowly make it your own. I hope this recipe finds a place in your kitchen. If you are looking for these ingredients in Australia, I have put together a simple guide here: Where to Buy Japanese Ingredients in Australia
Serve It With
FAQ
Can I make this with chicken breast?
Yes, but chicken breast can become dry more easily than chicken thigh. Slice it evenly and avoid overcooking it. Once you add the sauce, coat the chicken quickly, turn off the heat, and let the residual heat finish cooking it gently.
Can I make teriyaki chicken without mirin?
Yes. You can use a little sugar or honey with sake instead. The flavour will be a little different, but it will still be nice for everyday home cooking.
Can I make teriyaki chicken without sake?
Yes. Dry white wine or dry sherry can work as a substitute. It will not taste exactly the same, but it still works well for everyday home cooking.
How do I make teriyaki sauce glossy?
Let the sauce simmer gently until it reduces and coats the chicken. Try not to reduce it too far, as it can become too salty or sticky.