Teriyaki Chicken

Instructions

1. Step 1

   Whisk the soy sauce, mirin, sake, and sugar together until the sugar is mostly dissolved. Set the teriyaki sauce aside.

   Ingredients used: 15.0 gr Granulated Sugar, 60.0 ml Mirin, 60.0 ml Sake, 60.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Pat the chicken thighs dry, keeping them spread open to an even thickness.

   Ingredients used: 6.0 piece Chicken Thigh

3. Step 3

   Heat the oil in a large frying pan over medium heat. Place the chicken skin-side down and cook without moving until deeply browned.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: frying pan, tongs

4. Step 4

   Turn the chicken and cook the second side until lightly browned.

   Timer: 4 min (fixed)

   Cookware: frying pan, tongs

5. Step 5

   Pour the prepared teriyaki sauce around the chicken and bring it to a simmer over medium heat. Turn the thighs occasionally and cook until their thickest parts reach at least 74°C.

   Timer: 7 min (fixed)

   Cookware: frying pan, instant-read thermometer, tongs

6. Step 6

   Transfer the chicken to a clean plate. Simmer the sauce over medium heat until glossy and thick enough to lightly coat a spoon.

   Timer: 4 min (fixed)

   Cookware: frying pan, plate, tongs

7. Step 7

   Spoon the reduced glaze over the chicken and let it rest before serving.

   Timer: 5 min (fixed)

   Cookware: frying pan, plate