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Teriyaki Chicken

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.


  • 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


  1. 1

    Wash the chicken and dry thoroughly with a paper towel.

  2. 2

    Over medium flame, heat a large pan (large enough to fit the whole chicken).

  3. 3

    Pour the oil into the pan and brown the chicken, skin side down, around 5 minutes.

  4. 4

    Turn the chicken and cook the other side for another 5 minutes or so.

  5. 5

    Meanwhile, stir the soy sauce, sugar, and sake in a bowl until the sugar is dissolved.

  6. 6

    Remove any excess fat in the pan (leave around 1 Tbsp.). Pour the sauce over the chicken and cook until it thickens.

  7. 7

    Continue turning the chicken regularly to ensure an even glaze. Remove when the sauce is completely reduced.

  8. 8

    Pour the sauce over the chicken, sprinkle on the shichimi togarashi and serve.