Crispy & Juicy Chicken Teriyaki

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