Teriyaki Chicken
You can also make this Teriyaki with boneless chicken breast, ideally with the skin. It’s excellent served with vegetables sautéed with ginger.
Ingredients
- 4 chicken thighs, skin on
- 2 Tbsp vegetable oil
- ¼ cup Japanese soy sauce
- 4 Tbsp sugar
- 4 Tbsp sake or white wine
- 4 tsp shichimi togarashi or 1 tsp ground sansho
Method
-
1
Wash the chicken and dry thoroughly with a paper towel.
-
2
Over medium flame, heat a large pan (large enough to fit the whole chicken).
-
3
Pour the oil into the pan and brown the chicken, skin side down, around 5 minutes.
-
4
Turn the chicken and cook the other side for another 5 minutes or so.
-
5
Meanwhile, stir the soy sauce, sugar, and sake in a bowl until the sugar is dissolved.
-
6
Remove any excess fat in the pan (leave around 1 Tbsp.). Pour the sauce over the chicken and cook until it thickens.
-
7
Continue turning the chicken regularly to ensure an even glaze. Remove when the sauce is completely reduced.
-
8
Pour the sauce over the chicken, sprinkle on the shichimi togarashi and serve.
