Chicken teriyaki
Chicken teriyaki, from above
Non vegJapan

Chicken teriyaki

Shiny, sticky, sweet soy glaze on crisp skinned chicken. The real thing is simpler than the bottle.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

25 minTime
39 gProtein each
mildSpice
Shine and grill2 chapters · 1 min read

Make it your way

Grandma's wayPan grilled chicken glazed in soy, mirin and sugar.
The original
299kcalsame
39 gproteinsame
0 gfibresame
25minutessame

Japanese home teriyaki.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Chicken, boneless500 g boneless thigh, skin on if you can
Salta pinch
Cooking oil (vegetable oil)2 tsp
Soy sauce3 tbsp
Mirin3 tbsp (or 2 tbsp honey with 1 tbsp water)
Sugar1 tbsp plus 1 tsp
Sesame seeds1 tsp

Method

5 steps
  1. 1Pat the chicken dry, prick the skin and season lightly with salt.
  2. 2Cook skin side down in the oil on medium until the skin is deep golden and crisp, then turn.
  3. 3Cover and cook 3 to 4 minutes until cooked through with no pink. Wipe out most of the fat.
  4. 4Add soy, mirin and sugar and simmer, spooning over the chicken, until thick and glossy.
  5. 5Slice and serve with the glaze spooned over and sesame on top.
Serve it like this

Slice and fan over rice or beside shredded cabbage, glaze spooned over and sesame on top. Miso soup alongside.

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Make it a meal

What goes with Chicken teriyaki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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