Servings: 2 people
Ingredients
For the chicken thighs:
- 500 g chicken thighs (1.1 pound)
- ¼ tsp salt
- ½ tbsp Potato starch (or cornstarch)
For Japanese Teriyaki sauce:
- 2 tbsp Japanese soysauce (Shoyu)
- 2 tbsp Mirin (Japanese sweet rice wine)
- 2 tbsp Cooking Sake (Japanese rice wine)
- 1½ tbsp Sugar (adjust to your taste)
- 1 tbsp Minced Ginger (optional)
- 1 tsp Minced Garlic (optional)
- 1 sprig Scallion (optional)
Instructions
For the Japanese Teriyaki sauce:
- In a bowl, mix together Japanese soy sauce, sake, mirin, and sugar.
For the chicken thighs:
- Use a knife or fork to poke the chicken. Since the chicken is not marinated beforehand, this step is essential for allowing it to absorb more flavors from the sauce.
- Sprinkle salt over the chicken thighs, and then thinly coat them with potato starch (or corn starch), making sure to remove any excess starch.
Pan-frying method
- Preheat a skillet with some cooking oil and place the chicken thighs in it, skin side down. Apply gentle pressure with a spatula to help achieve a crispy skin.
- Fry the chicken thighs for 5-7 minutes, turning them occasionally for even browning.
- Once the fat has rendered from the skin and it turns golden brown, flip the chicken thighs. Use a paper towel to remove any excess oil.
- Quickly add the teriyaki sauce, minced ginger, minced garlic, and scallions.
- Reduce the heat to medium-low and continue cooking until the sauce has reduced by about half, spooning it over the chicken thighs regularly.
- Once the sauce thickens, turn off the heat. Arrange the chicken thighs on a plate and drizzle the remaining sauce over them.
Mirowaving method
- In a microwave-safe bowl, combine the chicken with teriyaki sauce, arranging the chicken thighs upside down. Cover the bowl.
- Heat on high for 5 minutes (for my 650W microwave).
- Carefully take out the bowl, flip the chicken. Cover the bowl again and microwave for another 3 minutes.
Tried this recipe?Let us know how it was!