Chicken Teriyaki

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1. 1Step 1: In Japan, we use boneless, skin-on chicken thighs for this dish because the flavorful skin provides a protective layer, keeps the meat juicy, and helps the delicious glaze adhere to the chicken. Thighs are more forgiving to cook than chicken breasts, too. For this recipe, I focus on skinless and boneless thighs since that’s how they’re commonly sold in the US. However, if you have the chance, I encourage you to try my skin-on recipe at the end of the instructions below.
2. 2Step 2: Gather all the ingredients.
3. 3Step 3: In a small microwave-safe bowl, combine the sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 1 Tbsp sugar.
4. 4Step 4: Microwave the sauce until hot. Mix well to dissolve the sugar and set aside.
5. 5Step 5: Place ¾–1 lb boneless, skinless chicken thighs smooth side down on a cutting board. Use the scoring method to create an even thickness so the thighs cook evenly. First, cut slits across the meat every ½ inch (1.3 cm) without slicing all the way through. Do not use a meat mallet/tenderizer for this important step, as you may damage the meat.
6. 6Step 6: Make deeper slits on the chicken’s thick parts and skip scoring the thin parts. After each cut, press open and flatten the meat with your fingers. Once you finish scoring, check again to make sure the thigh has an even thickness. Repeat with the rest of the thighs.
7. 7Step 7: Lightly season the chicken pieces with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
8. 8Step 8: Heat a large frying pan over medium to medium-high heat. When the pan is hot, add 1 Tbsp neutral oil. When the oil is hot, place the chicken smooth side down in the pan. The bottom side will be the presentation side.
9. 9Step 9: Cook the chicken for 5 minutes (set a timer). Immediately, press down hard on the chicken with a spatula for 5–10 seconds to give the presentation side a nice sear. Adjust the time based on your stove and cookware.
10. 10Step 10: Flip over the chicken. Immediately press it down again with the spatula for 5–10 seconds.
11. 11Step 11: Switch to low heat, then cover with a lid and steam the chicken for 3 minutes.
12. 12Step 12: Open the lid. Use a paper towel to wipe the excess grease and protein from the pan. This helps create a more transparent sauce.
13. 13Step 13: Increase the stove’s heat to medium and add the teriyaki sauce to the pan. Tilt the pan and frequently spoon the sauce over the chicken.
14. 14Step 14: When the chicken is well coated with sauce and cooked through, transfer it to a cutting board.
15. 15Step 15: Continue cooking the sauce until it’s thick enough to your liking. Then, transfer it to a bowl. Remember to stop cooking while the sauce is slightly thin because the residual heat will continue to thicken the sauce. If you’d like it thicker, reduce the sauce for 2–3 minutes longer.
16. 16Step 16: Slice the chicken into bite-sized pieces. Transfer them to a ceramic plate. Sear with a kitchen butane torch to enhance the flavor. You can also use a broiler in the oven.
17. 17Step 17: Serve on a plate with the sauce drizzled on top. You can also serve it over steamed rice with the sauce drizzled on top.
18. 18Step 18: You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
19. 19Step 19: If your ¾–1 lb skin-on chicken thighs are bone-in, ask your butcher to remove the bone or you can debone them yourself. Place the thigh meat skin side down on a cutting board. To even the thickness, make slits on the meat every ½ inch (1.3 cm) without cutting all the way through. Cut deeper slits on the thick parts and skip scoring the thin parts. As you score, press open the meat to flatten it. Once you finish scoring, check again to make sure the meat has an even thickness. Repeat with the rest of the thighs.
20. 20Step 20: Place the thighs skin side down in a hot frying pan and cook using the same method as described above.
21. 21Step 21: Slice the chicken into bite-sized pieces. Transfer them to a ceramic plate. Sear with a kitchen butane torch to enhance the flavor. You can also use a broiler in the oven. Serve on a plate and drizzle the sauce on top.