Teriyaki Chicken

2 Servings

25 min Cook Time

An easy and approachable chicken teriyaki recipe that delivers juicy meat and crisp skin covered with a sweet and salty glaze. The chicken is cooked skin-side down in a saucepan to render fat and brown the skin, then finished with a quick homemade teriyaki sauce made from soy sauce, mirin, ginger, garlic and sugar.

Ingredients

Chicken, thigh, boneless, skinless, raw4 (5- to 7-ounce)

(200g)

Ground black pepperto taste

(0g)

VEGETABLE OIL1 tsp

(5g)

Pure Cane Sugar Confectoners Powdered1/4 cup

(50g)

Soy Sauce2 tbsp

(30g)

MIRIN SWEET COOKING SEASONING, MIRIN1 tbsp

(15g)

GINGER1 tsp

(5g)

GARLIC1

(3g)

Cornstarch1/4 tsp

(2g)

Great Crushed Red Pepperpinch

(0g)

Instructions

Step-by-step guide

1
Wrap bottom of large saucepan with aluminum foil, then place 1 large can or 2 smaller cans inside. Pat chicken dry with paper towels and season with pepper. Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Lay chicken skin side down in skillet and weigh down with prepared saucepan. Cook chicken until skin is well browned and crisp, 10 to 15 minutes.
Timer: 15m
2
Remove saucepan and flip chicken skin side up. Reduce heat to medium and continue to cook, without weight, until chicken registers 175 degrees, about 10 minutes; transfer to plate. Pour off fat from skillet.
Timer: 10m
3
Meanwhile, whisk sugar, soy sauce, mirin, ginger, garlic, cornstarch, and pepper flakes together in bowl. Add soy mixture to now-empty skillet and bring to simmer. Return chicken, skin side up, and any accumulated juices to skillet and simmer until sauce is thick and glossy, 2 to 3 minutes. Turn chicken to coat evenly with sauce. Serve.
Timer: 3m