Chicken Teriyaki

Prepare the chicken

Pat the chicken dry with paper towels. Prick the skin all over with a fork so it renders and crisps, then sprinkle lightly with salt.

• 2 chicken thighs
• 1 pinch salt

✅ Done when: skin pricked all over and lightly salted

Mix the sauce

In a small bowl, stir the soy sauce, mirin, sake and sugar together until the sugar fully dissolves.

• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar

✅ Done when: sugar fully dissolved, sauce looks smooth

Crisp the skin

Heat the oil in a 24–26 cm frying pan over medium heat. Place the chicken skin side down and press flat with a spatula; cook without moving for 7–8 minutes.

• 1 tsp vegetable oil
• 2 chicken thighs

✅ Done when: skin is deep golden and crisp

Cook the other side

Turn the chicken and cook for 4–5 minutes more, then wipe out most of the fat from the pan with paper towels.

• 2 chicken thighs (from step 1)

✅ Done when: no longer pink inside, juices run clear, thickest part reaches 74°C/165°F

Glaze

Pour in the sauce from step 2 and let it bubble for 2–3 minutes, spooning it over the chicken and turning the pieces.

• all the sauce from step 2

✅ Done when: sauce is thick, glossy and coats the chicken

Slice and serve

Slice the chicken and drizzle with any remaining glaze. Sprinkle with sesame seeds and spring onion, then serve with rice and shredded cabbage.

• 2 chicken thighs (cooked, from step 4)
• 1 tsp toasted sesame seeds
• 1 spring onion
• to serve rice and shredded cabbage