Teriyaki Chicken 照り焼きチキン

Method9 steps · about 20 min

1. 1

   Step 1: Score the chicken thigh meat and open up to make the meat thickness even.

   Uses 1 Chicken thigh (the thigh just has more flavour 500 g)

2. 2

   Step 2: Poke the chicken thigh skin with a fork in order to allow the sauce to go through easily.

   Uses Scored thigh opened to even thickness

3. 3

   Step 3: Heat a large frying pan over medium heat; the skin-on thigh supplies its own fat, so no extra oil is needed.

4. 4

   Step 4: Once the pan has heated, place the chicken meat on the pan with the skin side down

   Uses Scored skin-pricked chicken thigh

5. 5

   Step 5: Brown the side and make the skin crisp for about 5 minutes. Remove any oil produced from the skin as much as possible.

   Brown and crisp chicken skin · 5 minUses Chicken frying skin-side down

6. 6

   Step 6: When the skin is crisped, turn the meat over and cook the other side.

   Uses Chicken with crisp browned skin

   
7. 7

   Step 7: Pour the teriyaki sauce (50 ml) over the chicken meat. Keep pouring sauce over the chicken meat with a spoon until the teriyaki sauce has reduced a little bit.

   Uses Turned partly cooked chicken thigh · 50 ml Teriyaki sauce

8. 8

   Step 8: Cook until the sauce thickens and the chicken reaches at least 74°C (165°F) in the thickest part. If the sauce thickens first, reduce the heat and continue cooking the chicken as needed, then turn off the heat and remove the pan.

   Uses Chicken cooking in reducing teriyaki sauce

   
9. 9

   Step 9: Transfer the cooked glazed chicken to a clean board and slice about two centimetres thick. Serve with your separately prepared choice of vegetables.

   Uses Fully cooked teriyaki-glazed chicken thigh