Chicken Teriyaki
This isn't the gloppy mall food court nonsense. It's crispy skin, a balanced sauce that actually tastes like sake and soy, and proper technique. Simple, precise, and infinitely better than takeout.
Prep: 15 minutesCook: 15 minutesServes 2
Rice
| Item | Quantity |
|---|---|
| Nishiki Short-Grain Rice— dry; any Japanese short/medium grain works | 185g (1 cup) |
| Water— for the rice; 1 cup + 2 tbsp | 260g (1 1/8 cup) |
Steps
- Rinse the rice in a fine strainer until the water runs mostly clear, 4-5 rinses — this is what keeps it from turning gluey.
- Combine the rice and water in a small pot. Bring to a boil, then cover, drop to the lowest heat, and cook 12-13 minutes.
- Off the heat, lid ON, rest 10 minutes, then fluff with a fork or paddle. It holds warm, covered, while you cook the chicken.
Chicken
| Item | Quantity |
|---|---|
| Large Skin-On Chicken Thighs— estimated | 2 count (300g) |
| Salt— plus extra for seasoning | 1/2 tsp |
| Neutral Oil | 1 tsp |
Steps
- Use a sharp knife to debone the chicken thighs. Make two slices along either side of the bone to expose it, then carefully cut along the bone to remove it while keeping the knife in contact with the bone to avoid losing excess meat. Remove any cartilage from the larger end of the thigh, being careful not to pierce the skin.
- Leave all excess skin intact as it will shrink significantly during cooking.
- Score the flesh side of each thigh with ½” deep cuts spaced 1 to 1.5 inches apart in a crosshatch pattern.
- Lightly salt the flesh side of the thighs (do not salt the skin side to keep it dry for better crisping).
- Pat the skin dry with a towel before cooking.
- Heat a nonstick pan over medium-low heat (4/10).
- Lightly oil the pan and place the chicken skin-side down.
- Immediately press down on the chicken with a heavy saucepan (approx. 3 lbs) to prevent the skin from shrinking excessively.
- Allow the thighs to cook undisturbed under the heavy pot for 5–6 minutes.
- Remove the pot and continue cooking for another 4–5 minutes. Check the skin—it should be deep golden brown, not just lightly browned.
- Flip the thighs and cook for 2 minutes over low heat to finish cooking through. The internal temperature should reach 170–180°F (77–82°C).
- Remove the chicken and let it rest for 5 minutes on a wire rack.
Teriyaki Sauce
| Item | Quantity |
|---|---|
| Soy Sauce | 60g (4 tbsp) |
| Mirin | 60g (4 tbsp) |
| Sake | 60g (4 tbsp) |
| Sugar | 45g (1/4 cup) |
Steps
- Wipe excess fat from the pan used for the chicken, leaving behind any browned bits.
- Add the soy sauce, sake, mirin, and sugar to the pan.
- Stir to dissolve the sugar, then bring to a simmer.
- Continue cooking over high heat to reduce the sauce until it becomes slightly thick and sticky. It should leave a visible trail when a spatula is dragged through it.
- Avoid over-reducing; the sauce should be glossy and cling to the chicken without being overly thick and gloppy.
Assembly
| Item | Quantity |
|---|---|
| Sesame Seeds— for garnish | 1 tsp |
Steps
- Brush the sauce onto the rested chicken, coating it evenly.
- Slice the chicken into 5–7 pieces, cutting skin-side down to prevent tearing the crispy skin.
- Serve over the rice and top with sesame seeds.
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