Chicken Teriyaki

Ingredients

• 4 boneless skin-on chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon vegetable oil
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup granulated sugar
• 2 tablespoons sake
• 1 clove garlic, grated
• 1/2 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 scallions, thinly sliced
• 1 teaspoon sesame seeds
• 4 cups steamed white rice

Method

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper.

2. 2

   In a small bowl, whisk together the soy sauce, mirin, sugar, sake, garlic, and ginger to make the teriyaki sauce.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium heat. Place the chicken thighs skin-side down and cook without moving until the skin is deeply browned and crisp, about 6 minutes.

   6:00 · Sear skin side
4. 4

   Flip the chicken and cook the second side until browned, about 4 minutes. Pour off any excess fat from the skillet.

   4:00 · Sear second side
5. 5

   Pour the teriyaki sauce over the chicken, reduce heat to medium-low, and simmer, turning the chicken occasionally to coat, until the sauce thickens slightly and the chicken is cooked through, about 8 minutes.

   8:00 · Simmer chicken in sauce
6. 6

   In a small bowl, stir the cornstarch and water together to form a slurry.

7. 7

   Stir the cornstarch slurry into the simmering sauce and cook, stirring, until the sauce turns glossy and thick enough to coat the back of a spoon, about 1 minute.

   1:00 · Thicken sauce
8. 8

   Remove the skillet from the heat and let the chicken rest in the sauce for 3 minutes.

   3:00 · Rest chicken
9. 9

   Slice the chicken thighs and spoon the glaze over the top. Serve over steamed rice, garnished with sliced scallions and sesame seeds.