Apply the sauce at the end of cooking, not as a marinade. Sauce applied during cooking caramelizes in stages; sauce used as a marinade produces a wet, sticky result.
What You Need
- 4 bone-in, skin-on chicken thighs
Teriyaki sauce:
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
How to Make It
Mix sauce: Combine all sauce ingredients. Stir until sugar dissolves.
Render the skin: Place chicken thighs skin-side down in a cold non-stick pan. Turn to medium. Cook 8-10 minutes without moving — the fat renders slowly, the skin becomes golden and crispy.
Flip: Cook 5-7 minutes on bone side.
Apply sauce: Remove excess fat from pan. Return to medium heat. Pour ½ the sauce over chicken. Let it reduce 1-2 minutes. Turn chicken in sauce.
Build the glaze: Add remaining sauce. Continue 3-4 minutes, turning and basting, until the sauce reduces to a thick glaze that coats the chicken. Edges should caramelize to dark brown.
Serve over rice with sesame seeds and scallion.
From our Tokyo Meets Tuscany collection.