Crispy pan-fried chicken coated in a rich, sweet, and savory homemade teriyaki sauce. This dish is a perfect accompaniment to rice and is sure to be a hit!
Ingredients
Main Ingredients (1-2 servings)
- Chicken Thighs 1 piece (300g)
Seasonings
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Cooking Sake (Rice Wine) 1.5 tbsp
- [A] Sugar 0.5 tbsp
Steps
- Trim excess skin and fat from the chicken thighs.
- Prick the skin side of the chicken thighs several times with a fork. This helps render the fat underneath and ensures even browning.
- In a bowl, combine 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Cooking Sake (Rice Wine), and 0.5 tbsp Sugar.
- Heat a frying pan over medium heat without any oil. Place the prepared chicken thighs, skin-side down.
- Press down on the chicken thighs with a spatula occasionally to ensure the skin is evenly browned.
- While cooking, wipe away any excess fat that renders from the chicken using a paper towel.
- Once the skin is nicely browned, flip the chicken thighs over.
- When the chicken thighs are cooked through, add the prepared sauce mixture [A].
- Continue to cook over medium heat, spooning the simmering sauce over the skin of the chicken thighs repeatedly. This technique caramelizes the sauce and adds a beautiful glaze.
- Keep spooning the sauce over the chicken while reducing it until it thickens and coats the chicken evenly.
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