Original: English

Teriyaki Chicken (Teriyaki)

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

A classic Teriyaki Chicken recipe pursued for tenderness and a fragrant char. Achieves juicy results with a special pre-treatment and a touch of potato starch, coated in a glossy, flavorful sauce for an easy, popular dish.

📖Cooking Basics

yaki（ramen）

Steps

Make shallow cuts on the white tendons of 1 large Chicken Thigh (approx. 300g) to tenderize. [Key Tip!] This ensures even cooking, preventing shrinkage and a tough texture.
🕒 01:06
Make diagonal cuts on the thick parts and then open them up from the side to create an even thickness. [Key Tip!] Be careful not to open them too much, as this will make the meat thin and tough.
🕒 01:45
Flip the chicken and pierce the thick parts of the skin twice with a fork. This helps with even cooking and allows the marinade to penetrate better.
🕒 02:22
In a bowl, mix 1/2 tbsp Soy Sauce, 1/2 tbsp Cooking Sake (Rice Wine), and a little Grated Ginger for the marinade. Rub the pre-treated chicken thoroughly.
🕒 02:43
Cover the chicken tightly with plastic wrap and let it rest for a short time. [Key Tip!] This helps the flavors to soak in better and the sauce to adhere more easily.
🕒 03:27
Lightly coat the rested chicken with 1 to 1.5 tsp Potato Starch all over. [Key Tip!] This creates a beautiful sear, enhances the aroma, and helps the sauce cling to the chicken with a natural thickening effect.
🕒 03:43
Heat a little Vegetable Oil in a frying pan and place the chicken skin-side down, stretching it out as much as possible.
🕒 04:27
Move the chicken slightly and use the sides of the pan to achieve a nice, golden-brown color. [Key Tip!] The soy sauce in the marinade creates a fragrant sear quickly.
🕒 04:52
While cooking, frequently wipe away any excess oil that comes out with a paper towel. [Key Tip!] This prevents oil splattering and burning, and also reduces any gamey smell.
🕒 05:23
After thoroughly wiping off the excess oil, add 3 tbsp Cooking Sake (Rice Wine), cover immediately, and steam-fry. [Key Tip!] This results in a plump and tender chicken.
🕒 05:52
Cook the chicken primarily on the skin side, minimizing the time the flesh side touches the pan. [Key Tip!] This prevents the meat from becoming tough and ensures a plump, juicy finish.
🕒 06:47
Once the chicken is nicely cooked, remove it from the pan temporarily.
🕒 07:15
In the pan, add 1 tsp Sugar, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, and 1 tbsp Cooking Sake (Rice Wine) to the chicken juices and reduce to create the sauce. [Key Tip!] Evaporating excess moisture concentrates the flavors and creates a thick sauce for the ultimate teriyaki glaze.
🕒 07:47
Return the chicken to the thickened sauce and spoon the sauce over the meat side while coating it.
🕒 08:18
Occasionally flip the chicken, ensuring both the skin and meat sides are well coated with the sauce. [Key Tip!] The potato starch thickens the sauce, allowing it to adhere deliciously. Avoid overcooking to keep the meat tender.
🕒 09:06
Once the sauce is evenly coated and glossy, cut the chicken into pieces and arrange on a plate.
🕒 09:26
Generously drizzle the remaining sauce over the chicken. Serve with your favorite vegetables, if desired, for a complete dish.
🕒 10:06