Authentic home cooking from Japan, with US measurements. 
Classic and Delicious Teriyaki Chicken Thighs
★June 2016: 1,000th person★
This is a classic teriyaki chicken recipe.
The skin turns crispy and the meat stays juicy!
Cut into bite-sized pieces for easy eating.
Recipe background:
This is the dish my family enjoyed the most when I cooked for them.
Classic and Delicious Teriyaki Chicken Thighs
★June 2016: 1,000th person★
This is a classic teriyaki chicken recipe.
The skin turns crispy and the meat stays juicy!
Cut into bite-sized pieces for easy eating.
Recipe background:
This is the dish my family enjoyed the most when I cooked for them.
Open in Cookpad AppSteps
- 1
Score the chicken thighs all over and cut into bite-sized pieces.
- 2
Coat the chicken pieces lightly with flour or cornstarch, shaking off any excess. Heat vegetable oil in a skillet and place the chicken skin-side down. Cook over low heat until the skin is crispy.
- 3
Once the skin is golden and crispy, flip the chicken and cook for 1 more minute. Wipe off excess oil with a paper towel, then add the sauce mixture. Increase the heat to high and toss the chicken to coat well. It's ready when the sauce thickens and glazes the chicken.
- 4
Serve on a plate and enjoy.
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