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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 and thinly dust the underneath with ½ tbsp potato starch (katakuriko), brushing off any excess.
    coating chicken thigh with potato starch
  • Stainless steel/Carbon steel pan: 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.
    Non-stick pan: Add ½ tbsp cooking oil to a cold pan and place the chicken skin side facing down. Move it around the pan in a circular motion so that the skin and surface of the pan are evenly coated in oil. Place the pan on the stove, and heat on medium until it starts to sizzle.
    Two skin-on boneless chicken thighs in a cold frying pan on a white background
  • Fry for 7 minutes. If using stainless or carbon steel, fry undisturbed. If using non-stick, rotate the chicken occasionally for even browning.
    Optional: For crispier skin, cover the chicken with foil and weigh down with a moderately heavy, flat-bottomed object, like a second 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. Use kitchen paper to wipe up rendered fat, or carefully pour it into a heatproof container and save it for another recipe.
    Turn off the heat and pour the teriyaki sauce mixture into the pan. If using carbon/stainless steel, scrape the bottom of the pan to deglaze it.
    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.
    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. 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