Garlic Teriyaki Chicken

Ingredients

• 400 g boneless chicken thighs (Place skin-side down if skin-on; otherwise place the smooth side down first.)
• 1 tbsp potato starch (Cornstarch may be substituted.)
• 3 tbsp soy sauce (Reduce to 2½ tbsp for a milder sauce.)
• 3 tbsp mirin
• 3 tbsp sake
• 1.5 tbsp sugar
• 2 tbsp water
• 1.5 cloves garlic (Grated; use 1–2 cloves and adjust to taste. Freshly grated garlic is recommended.)
• green onions (Optional, chopped, for garnish.)
• sesame seeds (Optional, for garnish.)
• steamed rice (To serve; amount not specified in the source.)

Steps

1. 1

   Add the soy sauce, mirin, sake, sugar, water, and freshly grated garlic to a small bowl. Whisk until the sugar is mostly dissolved and the sauce is evenly combined.

2. 2

   Place the boneless chicken thighs in a bowl or on a plate and lightly coat all sides with the potato starch, shaking off any excess.

3. 3

   Heat a frying pan over medium heat. Place the coated chicken in the pan skin-side down if the thighs have skin, and cook until the first side is golden brown, about 3–4 minutes.

4. 4

   Flip the chicken and continue cooking until it is almost cooked through, about 3–4 minutes more. Do not add the sauce yet; cooking the chicken nearly through first helps prevent the sauce from burning.

5. 5

   Pour the prepared sauce into the pan around the chicken. Bring it to a gentle simmer, then turn the chicken occasionally so it becomes evenly coated.

6. 6

   Continue simmering until the sauce reduces to a glossy glaze and the chicken is fully cooked, reaching 165°F (74°C) in the thickest part. The glaze should cling to the chicken rather than remain watery.

7. 7

   Transfer the chicken to a cutting board and slice it. Serve with steamed rice, spooning the remaining glaze over the chicken and rice.

8. 8

   Finish with chopped green onions and sesame seeds, if using.

Notes

The sauce is intentionally bold because it is served with steamed rice. For a milder flavor, reduce the soy sauce to 2½ tbsp. Cook the chicken almost all the way through before adding the sauce so the glaze does not burn.

Nutrition per serving

• main
• Japanese
• one-pan
• quick
• weeknight dinner
• chicken
• 15-minute meal