Crispy & Juicy Chicken Teriyaki

Name: Crispy & Juicy Chicken Teriyaki
Yield: Serves 2 servings
Ingredients: 2 boneless, skin-on chicken thighs; Salt and pepper, to taste; Garlic powder, to taste; 1/2 teaspoon oil (about 2.5 ml); All-purpose flour, enough to lightly coat the skin side; 2 tablespoons sake (about 30 ml); 2 tablespoons mirin (about 30 ml); 2 1/2 tablespoons sugar (about 32 grams); 2 tablespoons soy sauce (about 30 ml)

裕美ご飯 @cook_40257181

This chicken teriyaki has crispy skin and juicy meat—perfect for lunchboxes!
Recipe background:
The measurements are actually the same as for yellowtail teriyaki!

裕美ご飯 @cook_40257181

This chicken teriyaki has crispy skin and juicy meat—perfect for lunchboxes!
Recipe background:
The measurements are actually the same as for yellowtail teriyaki!

Saved

Ingredients

Serves 2 servings

2boneless, skin-on chicken thighs
Salt and pepper, to taste
Garlic powder, to taste
1/2 teaspoonoil (about 2.5 ml)
All-purpose flour, enough to lightly coat the skin side
2 tablespoonssake (about 30 ml)
2 tablespoonsmirin (about 30 ml)
2 1/2 tablespoonssugar (about 32 grams)
2 tablespoonssoy sauce (about 30 ml)

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Steps

1

Pound the chicken thighs to an even thickness. Remove any tendons if needed.
2

Score the skin side to prevent shrinking while cooking. Season both sides with salt, pepper, and garlic powder.
3

Lightly dust the skin side with flour.
4

Heat oil in a skillet. Place the chicken skin-side down and cook over medium heat until the skin is golden brown.
5

Flip the chicken, reduce to low heat, and cover with a paper towel to prevent oil splatter.
6

Cover with a lid and cook through.
7

Remove the lid, let the skin brown a bit more, and wipe away any excess oil.
8

Add sake, mirin, and sugar. Cook to let the alcohol evaporate.
9

Add soy sauce and simmer until the sauce thickens.
10

Slice the chicken and serve on a plate. This time, I served it with homemade spinach Napolitan pasta.