Chicken Teriyaki
Serves 1
Directions
- 1Debone the chicken thighs with a sharp knife. Make two slices along either side of the bone to expose it then carefully cut along the bone to remove it while keeping the knife in contact with the bone to avoid losing excess meat.
- 2Debone the chicken thighs with a sharp knife. Make two slices along either side of the bone to expose it then carefully cut along the bone to remove it while keeping the knife in contact with the bone to avoid losing excess meat.
- 3Debone the chicken thighs with a sharp knife. Make two slices along either side of the bone to expose it then carefully cut along the bone to remove it while keeping the knife in contact with the bone to avoid losing excess meat.
- 4Remove any cartilage from the larger end of the thigh, being careful not to pierce the skin
- 5Remove any cartilage from the larger end of the thigh, being careful not to pierce the skin
- 6Remove any cartilage from the larger end of the thigh, being careful not to pierce the skin
- 7Leave all excess skin intact as it will shrink significantly during cooking.
- 8Leave all excess skin intact as it will shrink significantly during cooking.
- 9Leave all excess skin intact as it will shrink significantly during cooking.
- 10Score the flesh side of each thigh with ½” deep cuts spaced 1 to 1.5 inches apart in a crosshatch pattern.
- 11Score the flesh side of each thigh with ½” deep cuts spaced 1 to 1.5 inches apart in a crosshatch pattern.
- 12Score the flesh side of each thigh with ½” deep cuts spaced 1 to 1.5 inches apart in a crosshatch pattern.
- 13Lightly salt the flesh side of the thighs but do not salt the skin side to keep it dry for better crisping.
- 14Lightly salt the flesh side of the thighs but do not salt the skin side to keep it dry for better crisping.
- 15Lightly salt the flesh side of the thighs but do not salt the skin side to keep it dry for better crisping.
- 16Pat skin dry with a towel before cooking
- 17Pat skin dry with a towel before cooking
- 18Pat skin dry with a towel before cooking
- 19Heat a nonstick pan over medium-low heat and lightly oil the pan.
- 20Heat a nonstick pan over medium-low heat and lightly oil the pan.
- 21Heat a nonstick pan over medium-low heat and lightly oil the pan.
- 22Place the chicken skin-side down and immediately press down on the chicken with a heavy saucepan (~3 lbs) to prevent the skin from shrinking excessively.
- 23Place the chicken skin-side down and immediately press down on the chicken with a heavy saucepan (~3 lbs) to prevent the skin from shrinking excessively.
- 24Place the chicken skin-side down and immediately press down on the chicken with a heavy saucepan (~3 lbs) to prevent the skin from shrinking excessively.
- 25Allow allow the thighs to cook undisturbed under the heavy pot for 5–6 minutes then remove the pot and continue cooking for another 4-5 minutes
- 26Allow allow the thighs to cook undisturbed under the heavy pot for 5–6 minutes then remove the pot and continue cooking for another 4-5 minutes
- 27Allow allow the thighs to cook undisturbed under the heavy pot for 5–6 minutes then remove the pot and continue cooking for another 4-5 minutes
- 28Check the skin—it should be deep golden brown, not just lightly browned.
- 29Check the skin—it should be deep golden brown, not just lightly browned.
- 30Check the skin—it should be deep golden brown, not just lightly browned.
- 31Flip the thighs and cook for 2 minutes over low heat to finish cooking through. The internal temperature should reach 170–180°F (77–82°C).
- 32Flip the thighs and cook for 2 minutes over low heat to finish cooking through. The internal temperature should reach 170–180°F (77–82°C).
- 33Flip the thighs and cook for 2 minutes over low heat to finish cooking through. The internal temperature should reach 170–180°F (77–82°C).
- 34Let the chicken rest for 5 minutes on a wire rack.
- 35Let the chicken rest for 5 minutes on a wire rack.
- 36Let the chicken rest for 5 minutes on a wire rack.
- 37Wipe excess fat from the pan, leaving behind any browned bits, then add soy sauce, sake, mirin, and sugar to the pan.
- 38Wipe excess fat from the pan, leaving behind any browned bits, then add soy sauce, sake, mirin, and sugar to the pan.
- 39Wipe excess fat from the pan, leaving behind any browned bits, then add soy sauce, sake, mirin, and sugar to the pan.
- 40Stir to dissolve the sugar, then bring to a simmer.Continue cooking over high to reduce the sauce until it becomes slightly thick and sticky
- 41Stir to dissolve the sugar, then bring to a simmer.Continue cooking over high to reduce the sauce until it becomes slightly thick and sticky
- 42Stir to dissolve the sugar, then bring to a simmer.Continue cooking over high to reduce the sauce until it becomes slightly thick and sticky
- 43Avoid over-reducing; the sauce should be glossy and cling to the chicken without being overly thick and gloppy
- 44Avoid over-reducing; the sauce should be glossy and cling to the chicken without being overly thick and gloppy
- 45Avoid over-reducing; the sauce should be glossy and cling to the chicken without being overly thick and gloppy
- 46Brush the sauce onto the rested chicken, coating it evenly.
- 47Brush the sauce onto the rested chicken, coating it evenly.
- 48Brush the sauce onto the rested chicken, coating it evenly.
- 49Slice the chicken into 5–7 pieces, cutting skin-side down to prevent tearing the crispy skin.
- 50Slice the chicken into 5–7 pieces, cutting skin-side down to prevent tearing the crispy skin.
- 51Slice the chicken into 5–7 pieces, cutting skin-side down to prevent tearing the crispy skin.
- 52Serve over steamed medium-grain rice and top with sesame seeds
- 53Serve over steamed medium-grain rice and top with sesame seeds
- 54Serve over steamed medium-grain rice and top with sesame seeds
Ingredients
- 2 large skin-on chicken thighs
- 2 large skin-on chicken thighs
- 2 large skin-on chicken thighs
- 2 g salt
- 2 g salt
- 2 g salt
- 5 g oil
- 5 g oil
- 5 g oil
- 60 g soy sauce
- 60 g soy sauce
- 60 g soy sauce
- 60 g sake
- 60 g sake
- 60 g sake
- 60 g mirin
- 60 g mirin
- 60 g mirin
- 45 g sugar
- 45 g sugar
- 45 g sugar
Equipment
knifenonstick pansaucepanwire rackpaper towelcooking brush
Tips
- Leave all excess skin intact as it will shrink significantly during cooking.
- Do not salt the skin side to keep it dry for better crisping.
- Pat skin dry with a towel before cooking
- Check skin–it should be deep golden brown, not just lightly browned.