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–+ servings

Crispy Teriyaki Chicken (Authentic Japanese Method)

Prep Time5 minutes
Cook Time12 minutes
Resting Time3 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 450 g boneless chicken thigh skin-on, roughly two whole thighs, can be up to 600g if your pan is big enough
  • 4 pinches salt 1 pinch for each side
  • ½ tbsp potato starch (katakuriko) or cornstarch
  • ½ tbsp cooking oil
  • 1½ tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 ½ tbsp mirin
  • 1 ½ tbsp sake
  • 1 tsp light brown sugar or regular sugar
  • 1 ½ tbsp dashi stock or water with a pinch of dashi granules
  • ½ tsp honey

Instructions 

  • Place 450 g boneless chicken thigh on a cutting board with the flesh-side facing up, make horizontal incisions on the thickest parts and open them so that the meat is an even thickness all over.
    cutting thick parts of chicken thigh
  • Flip the chicken and pierce the skin all over with a fork. Sprinkle with 4 pinches salt on each side and rub until evenly covered.
    piercing chicken thigh with fork
  • Pat the surface dry with kitchen paper. For the traditional method, thinly dust the underneath with ½ tbsp potato starch (katakuriko), brushing off any excess. For the extra crispy method, dust the skin with starch instead.
    coating chicken thigh with potato starch
  • Thoroughly preheat the pan on medium, add a generous splash of oil and swirl until evenly coated. Place the chicken with the skin-side down and fry for 7 minutes.
    Two skin-on boneless chicken thighs in a cold frying pan on a white background
  • For the crispy method, cover the chicken with foil and weigh down with a heatproof, flat-bottomed object, like a pan filled with water.
    a pot of water on top of foil weighing down chicken thighs in a pan on the stove top
  • While you wait, take a small bowl and add 1½ tbsp Japanese soy sauce (koikuchi shoyu), 1 ½ tbsp mirin, 1 ½ tbsp sake, 1 tsp light brown sugar, 1 ½ tbsp dashi stock and ½ tsp honey. Mix until the sugar and honey have dissolved.
    teriyaki sauce in a small glass bowl
  • Flip the chicken and fry for 2 minutes on the other side.
    crispy chicken thighs in a frying pan on the stove top
  • Briefly transfer the chicken to a plate. Carefully pour the rendered fat into a heatproof container and save it for another recipe. Leave about 1 tbsp worth of fat in the pan, and use kitchen paper to wipe excess if needed.
    Turn off the heat and pour the teriyaki sauce mixture into the pan, scraping any bits of fond off the bottom with a wooden spatula.
    deglazing stainless steel pan with teriyaki sauce
  • Turn on the heat once more, this time to medium-high. Let it bubble for about 60 seconds, than place the chicken back in the pan with the skin side facing up.
    two fried boneless chicken thighs in a stainless steel pan with teriyaki sauce
  • Baste with the sauce for 30-60 seconds, or until it reaches a syrup-like consistency that clings to the surface of the chicken.
    If you want to preserve the crispy skin, skip the basting and just move the chicken around the pan until the underneath has a glossy coat.
    using a wooden spoon to baste chicken thighs with teriyaki sauce
  • Remove from the heat and rest for 3 minutes to allow juices to redistribute before cutting into strips. Plate up and pour any leftover glaze over the top. Enjoy!
    teriyaki chicken thighs cut into strips on a wooden cutting board

Notes

Use chicken thigh for best results.
I recommend serving this teriyaki chicken with some freshly cooked Japanese rice and a side salad. If you're interested, check out how to cook Japanese rice guide.
Fridge: Store cooled chicken in an airtight container for 2-3 days. The glaze will solidify and the skin will lose its crispness.
Freezer: Freeze portions in airtight containers or freezer bags for up to 2-3 weeks.
Meal Prep: Cook rice, mix the sauce, prepare the chicken (cutting, piercing, and drying) up to 24 hours ahead and store covered in the refrigerator.
Serving ideas: Spinach Ohitashi Salad, Japanese Potato Salad, Edamame with Sea Salt, Authentic Chawanmushi