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Authentic Crispy Japanese Teriyaki Chicken

4.91 from 10 votes
By Yuto Omura
https://sudachirecipes.com
This delicious, crispy Japanese teriyaki chicken is made with succulent, skin-on chicken thigh coated in a glossy, sweet, sticky homemade teriyaki glaze. Incredible flavor ready in just 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 servings
Calories 369
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 2 servings
Calories: 369

Ingredients 
 

  • 300 g boneless chicken thigh(s) skin-on
  • 1 pinch salt
  • ½ tbsp potato starch or corn starch
  • ½ tbsp cooking oil
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tsp brown sugar
  • 2 tbsp dashi stock or water
  • 1 tsp honey

Instructions 

  • First, place 300 g boneless chicken thigh(s) on a chopping board with the underneath facing up (skin-side down) and make horizontal incisions on the thickest parts to make small flaps. Pull out the flaps so that the chicken thigh is more or less an even thickness all the way through.
    cutting thick parts of chicken thigh
  • Flip the chicken over and pierce the skin with a fork all over, then sprinkle with 1 pinch salt on both sides and rub it over.
    piercing chicken thigh with fork
  • Dry the surface with kitchen paper and thinly coat the underneath with ½ tbsp potato starch . Make sure to brush off any excess.
    coating chicken thigh with potato starch
  • Add ½ tbsp cooking oil to a cold pan and place the chicken thigh inside with the skin side facing down. Move the chicken around the pan in a circular motion so that the skin and surface of the pan are evenly coated in oil.
    chicken thigh in a cold frying pan
  • Place the pan on the stove and turn the heat on a medium setting. Fry for 7 minutes, rotating the chicken from time to time to ensure that the skin is evenly browned.
    chicken thigh in a cold frying pan
  • While the chicken is cooking, take a small bowl and add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp brown sugar, 2 tbsp dashi stock and 1 tsp honey. Mix until the sugar and honey are dissolved.
    teriyaki sauce in a small glass bowl
  • After 7 minutes have passed, flip the chicken thigh over and fry for 2 minutes on the other side. Use kitchen paper to wipe up excess oil in the pan.
    wiping the excess oil with kitchen paper
  • Once 2 minutes have passed, turn up the heat to medium-high and pour the sauce into the pan. Continuously spoon the sauce over the surface of the chicken until it becomes thick and glossy.
    basting pan fried chicken thigh with teriyaki sauce
  • Remove from the heat and rest for a few minutes before cutting it into strips.
    teriyaki chicken cut into strips
  • Enjoy!

Nutrition

Calories: 369kcal | Carbohydrates: 18.9g | Protein: 22.6g | Fat: 19.8g | Saturated Fat: 5.8g | Polyunsaturated Fat: 3.5g | Cholesterol: 111.5mg | Sodium: 1299mg