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Japanese

Chicken Teriyaki

The Japanese classic that became an American favourite: a boneless chicken thigh pan-fried until the skin is crisp, then glazed in a simmering mixture of soy sauce, mirin and sake until it turns glossy and lacquered. Served over hot rice with spring onion and sesame.

Lunch & dinner25g+ proteinUnder 30 min
25 min10 prep · 15 cookEasy566 kcalper serving
Chicken Teriyaki

Method

  1. In a small bowl stir together 1.5 tbsp of soy sauce, 1.5 tbsp of mirin, 1 tbsp of sake and 1 tsp of caster sugar until the sugar has completely dissolved. This is the teriyaki tare; set it beside the hob.
  2. Pat the 180 g chicken thigh completely dry with kitchen paper, trim any loose fat or sinew and prick the skin several times with a fork so it renders evenly. Flatten it out skin-side up. Do not salt it — the sauce carries all the seasoning. Thinly slice 1 spring onion on the diagonal and set aside for garnish.
  3. Heat 1 tsp of vegetable oil in a small non-stick or steel frying pan over medium heat. Lay the thigh in skin-side down and press it flat with a spatula or a small lid for the first minute. Fry undisturbed for 6 minutes, until the skin is deep golden and crisp and much of the fat has rendered out.

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Per serving

566kcal
45gprotein
61gcarbs
14gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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