Ingredients

Chicken

• 2–4 chicken thighs (bone-in, skin-on, but bone removed)

• Salt and black pepper, to taste

• 1 teaspoon neutral cooking oil (e.g., vegetable or canola)

Teriyaki Sauce

• 3 tablespoons light (low-sodium) Japanese soy sauce

• 2 tablespoons mirin

• 2 tablespoons sake

• 1 tablespoon brown sugar (or honey)

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, minced

• 1 teaspoon corn flour (cornstarch)

• 2 teaspoons hot water (for slurry)

• 1 tablespoon sesame seeds (optional, for extra texture)

For Serving (Optional)

• Steamed rice

• Thinly sliced carrots and cucumber

• Sliced spring onions (scallions)

Instructions

1. Prepare the Chicken

   • Carefully remove the bones from the chicken thighs, but leave the skin on.

   • Season both sides of the chicken with salt and pepper. (A little extra salt helps draw moisture out of the skin, making it crispier.)

2. Sear the Chicken

   • Drizzle a small amount of oil into a cold pan.

   • Place the chicken thighs in the pan, skin-side down.

   • Turn the heat to medium and allow the fat to render out slowly as the pan heats up. This helps achieve a crisp, golden skin.

   • Cook for about 4–5 minutes, or until the skin is nicely browned and crispy.

   • Flip the chicken and continue to cook until the thighs are fully done (internal temperature of 165°F/74°C).

3. Set Chicken Aside

   • Remove the chicken thighs from the pan and let them rest on a plate. Keep the rendered fat in the pan, as it will add flavor to the sauce.

4. Make the Teriyaki Sauce

   • With the pan still on medium heat, add the minced garlic and ginger to the rendered fat. Sauté for about 1 minute, just until fragrant.

   • Stir in the soy sauce, mirin, and sake.

   • Add the brown sugar (or honey), stirring to dissolve.

   • In a small bowl, mix the corn flour with hot water to form a slurry.

   • Pour the slurry into the sauce and let it gently simmer for 1–2 minutes, until it thickens and coats the back of a spoon.

   • Sprinkle in sesame seeds for extra crunch, if desired.

5. Coat the Chicken

   • Return the chicken thighs to the pan, spoon the teriyaki sauce over them, and allow the chicken to heat through in the sauce for another minute or so.

6. Serve and Garnish

   • Slice the chicken thighs for easier serving.

   • Serve over steamed rice, and add thinly sliced carrots or cucumber on the side.

   • Drizzle any remaining teriyaki sauce over the chicken.

   • Top with fresh spring onions (scallions) for a pop of color and flavor.

Tips & Notes

• Why Chicken Thighs? Chicken thighs are more flavourful and juicier than breasts, thanks to their higher fat content, which also helps to achieve that crispy skin.

• Adjusting Sweetness: Feel free to adjust the amount of sugar (or honey) to your liking.

• Tools: A microplane grater makes quick work of mincing garlic and ginger.

• Low Sodium Option: Opt for light or low-sodium soy sauce to keep salt in check.

Enjoy your delicious, homemade Chicken Teriyaki!