Teriyaki Chicken Thighs (Tori no Teriyaki)

Name: Teriyaki Chicken Thighs (Tori no Teriyaki)
Cuisine: Japan
Ingredients: 4 large (≈800 g) Bone-in skin-on chicken thighs; 4 tbsp Soy sauce; 4 tbsp Mirin; 3 tbsp Sake; 2–3 tbsp Sugar; 2 cloves Garlic (grated); 15 g Ginger (grated); 1–2 tbsp Vegetable oil

A recipe from Japan.

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Teriyaki Chicken Thighs (Tori no Teriyaki)

Nutrition (per serving)

520Calories

48 gProtein

18 gCarbs

28 gFat

12 gSugar

1800 mgSalt

Ingredients

4 large (≈800 g) Bone-in skin-on chicken thighs
4 tbsp Soy sauce
4 tbsp Mirin
3 tbsp Sake
2–3 tbsp Sugar
2 cloves Garlic (grated)
15 g Ginger (grated)
1–2 tbsp Vegetable oil

Method

Mix soy sauce, mirin, sake, sugar, garlic, ginger → this is your teriyaki sauce.
Score the skin of the chicken thighs a few times (helps fat render).
Heat oil in large frying pan (medium-high heat). Place chicken skin-side down.
Cook 6–7 min until skin is deep golden and crispy.
Flip, pour in sauce, reduce heat to medium-low → simmer 8–12 min, spooning sauce over chicken frequently.
When sauce is thick and glossy and chicken is cooked through (internal 74°C), remove from heat.
Rest 3–5 min → slice and serve with sauce poured over. Goes great with rice + steamed greens.