Teriyaki Chicken (With Homemade Teriyaki Sauce)

Method10 steps

1. 1

   Step 1: Combine all four homemade marinade ingredients in a small saucepan: 2 tbsp each soy sauce, mirin (2 tbsp), sake (2 tbsp) and marinade water (2 tbsp). Heat over high heat.

   Uses 2 tbsp soy sauce · 2 tbsp mirin · 2 tbsp sake · 2 tbsp water for homemade marinade

2. 2

   Step 2: Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes until reduced by roughly half and like a light syrup. Watch closely because it can thicken suddenly.

   Reduce homemade teriyaki marinade · 5 minUses All the combined marinade mixture

3. 3

   Step 3: Let the cooked marinade cool to room temperature before combining it with raw chicken. Measure 4 tbsp for this recipe; keep any clean unused remainder separate and refrigerated.

   Uses All the reduced marinade batch

4. 4

   Step 4: Combine all four raw thighs with the measured 4 tbsp cooled homemade marinade. Cover and refrigerate for at least 20 minutes, preferably overnight.

   Initial cold chicken marination · 20 minUses 4 raw boneless skinless chicken thighs, about 150 g each · 4 tbsp measured from the cooled homemade batch

5. 5

   Step 5: Lift the chicken out of its marinade. Keep the chicken and the raw-chicken-contact marinade separate; hold the reserved marinade refrigerated until the optional extra-glaze step.

   Uses All the chicken and its marinade

6. 6

   Step 6: Heat all 1 tbsp cooking oil in a non-stick frying pan over medium to medium-high heat. Avoid excessive heat so the sweet marinade does not burn before the chicken is cooked.

   Uses 1 tbsp cooking oil for chicken pan

7. 7

   Step 7: Add all four marinated thighs and cook the first side for about 3 minutes, watching the surface. If it browns too quickly, take the pan off the heat, lower the heat and add 2–4 tbsp of the separate conditional water before returning it to the stove. This slows surface browning while the centre continues cooking.

   Cook first chicken face · 3 minUses All chicken lifted from its reserved marinade · All hot pan oil · Optional 2–4 tbsp water only if the surface browns too quickly

8. 8

   Step 8: Turn the thighs and cook the other side, continuing until fully cooked to at least 74°C / 165°F throughout. Just before they finish, add the separate 2 tbsp finishing water and swirl it into the marinade that has cooked off the chicken to make a dark glossy glaze. Move the chicken around to coat it in this glaze. Do not add the separately reserved raw-contact marinade at this stage.

   Uses All four partly cooked thighs and their pan juices · 2 tbsp water for finishing glaze

9. 9

   Step 9: If you want extra glaze, add some of the separately reserved marinade and an equal volume of its additional water to the pan. Bring this raw-contact marinade to a full boil, then simmer to the consistency you want, keeping the chicken thoroughly hot. If no extra glaze is wanted, skip that addition. Discard any raw-contact marinade left unused; keep the clean unused marinade from step 3 separate.

   Uses All cooked chicken and pan glaze · Only the reserved marinade chosen for extra glaze, if wanted · Water equal in volume to the reserved marinade used for optional extra glaze; amount unspecified

10. 10

    Step 10: Serve the four glazed chicken thighs, with ready-cooked rice heated until thoroughly hot if desired.

    Uses All four cooked glazed thighs · Ready-cooked rice to serve, as desired; amount unspecified