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chicken teriyaki

Chicken Teriyaki

  • Author: Funky Asian Kitchen
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 min
  • Category: example
  • Method: example
  • Cuisine: example
  • Diet: Low Fat

Description

Authentic Japanese Chicken Teriyaki!

 


Ingredients

Scale

You will need:

  • 8 bone-in chicken thighs, skinless*
  • 1 tablespoon neutral oil
  • 1 inch piece of ginger peeled and cut into thick slices
  • 3 cloves of garlic, lightly smashed
  • ½ cup mirin
  • ¼ cup water
  • ¼ cup soy sauce
  • 1 Tablespoon sugar

Instructions

  1. Heat a large pan over medium high heat. Add ½ tablespoon of oil and half of the chicken thighs.
  2. Sear the chicken on one side, undisturbed for 2-3 mins and then flip the chicken and do the same on the other side. (You are not cooking the chicken completely but instead, trying to get a nice golden crust which will allow you to get a full flavored dish). Set aside in a bowl.
  3. Repeat with remaining thighs and oil. Sop up the oil from the pan using paper towels and discard (never drain cooking fats into the drain to avoid future plumbing problems).
  4. Add the chicken and any accumulated juices back to the pan (try to fit the chicken in one layer if possible), and add the garlic, ginger, mirin, water, and soy sauce.
  5. Bring the pan to a simmer over medium high heat, cover partially with a lid, and lower the heat to medium. Cook for 10-12 mins.
  6. Flip the chicken, and cook for an additional 10-12 mins. The chicken should be cooked through and tender.
  7. Remove the chicken to a serving plate. Fish out the garlic and ginger from the sauce, add the sugar, and then reduce the sauce for 2-3 mins over medium heat until it has a nice, syrupy consistency.
  8. Return the chicken to the pan and baste each piece with the sauce. Serve hot.

Notes

*If your chicken thighs have skin on them, peel it off and make my favorite kitchen snack*. Sprinkle the skins with a little salt and pepper and lay flat on a piece of parchment or aluminum foil. Bake at 375 for 20 minutes. They should be golden and very crispy. If they feel a little squishy, flip them over, and continue cooking for 5 more minutes. Drain on paper towels and enjoy. It’s really my favorite part of the recipe!

*This teriyaki sauce is full of flavor, but may not be as sweet or as salty as you are used to. Feel free to add a little more sugar or soy sauce, 1 teaspoon at a time, to adjust the sauce to your liking.

 

Keywords: Chicken Teriyaki