Glazed Skillet Chicken Teriyaki with Homemade Sauce
Mise en Place / Ingredients[9]
- 1.5 lbs Boneless skin-on chicken thighs
- 0.3 cup (75ml) Japanese brewed soy sauce (Kikkoman)
- 0.3 cup (75ml) Sweet Japanese cooking wine (Mirin) (Kikkoman)
- 3 tbsp Japanese sake or dry white wine
- 2 tbsp Granulated sugar
- 1 tbsp Toasted white sesame seeds
- 1 tbsp Neutral vegetable or canola oil
- 2 stalks Scallions, thinly sliced
- 3 cups Steamed short-grain white rice, for serving
🛒 US Supermarket Brand Guide
High glucose content produces the signature lacquer sheen. • 📍 Asian grocery aisle.
Cooking Sequence & Checkpoints
Dissolve soy sauce, mirin, sake, and sugar together in a small bowl.
✓ Checkpoint: Homogenous dark amber liquid.
Heat 1 tbsp neutral oil in a heavy skillet over medium heat and place chicken thighs skin-side down. Sear 6 minutes, pressing gently with a spatula to render fat.
✓ Checkpoint: Crackling golden skin.
Flip chicken, cook 3 minutes, and wipe out excess rendered fat from the pan using paper towels.
✓ Checkpoint: Clean pan free of pooled fat.
Pour in the teriyaki sauce and bubble 4 minutes over medium heat, spooning glaze continuously over chicken until syrupy and internal temperature reaches 175°F–185°F (79°C–85°C). Slice over 3 cups steamed white rice and garnish with 1 tbsp toasted sesame seeds and sliced scallions.
✓ Checkpoint: Thick glossy lacquer coating chicken with sesame and scallions.
🔬 Why It Works:
The Meaning of 'Teri' and 'Yaki': 'Teri' denotes luster and 'yaki' means grilled; naturally reducing mirin and soy caramelizes sugars into a lustrous glaze without artificial cornstarch.
⚠️ Troubleshooting:
Burnt bitter glaze: Keep heat at medium-low and swirl pan continuously once bubbles become slow and thick.