Poulet teriyaki
Cuisses de poulet à la peau croustillante laquées d'une sauce teriyaki maison au soja, mirin, saké et sucre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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)
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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)
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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
The Story Behind the Dish
Teriyaki is a cooking method, not a sauce: teri means 'shine' and yaki means 'grilled'. Japanese cooks have glazed fish like yellowtail and mackerel with soy and mirin since at least the 17th century.
The chicken version became hugely popular abroad in the 20th century, especially among Japanese immigrants in Hawaii, and today it's one of the best-known Japanese dishes in the world.
⭐ Why It's Famous
Sweet, salty and glossy, with crispy skin, it's a simple way to discover the balance of Japanese flavours.
💡 Fun Fact
Traditional teriyaki sauce has only four ingredients, in roughly equal parts: soy sauce, mirin, sake and sugar.
Japan
35.68°N, 139.65°E
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