Japanese Teriyaki Chicken

• servings: 4 servings
• active time: 3 minutes
• total time: 10 minutes

Ingredients

600 grams boneless skin-on chicken thighs (4-6 large chicken thighs)

1/4 teaspoon salt

2 tablespoons soy sauce

2 tablespoons evaporated cane sugar

2 tablespoons sake

Directions

Salt chicken

Sprinkle both sides of 600 grams boneless skin-on chicken thighs evenly with 1/4 teaspoon salt and set it aside until the salt draws out some moisture. Pat the chicken dry with paper towels.

Pan-fry skin-side-down

Place the chicken skin-side down in a cold nonstick frying pan, then turn the heat to medium. If you're using skinless chicken, add a bit of oil to the pan.

Flip chicken

Cook the chicken on one side until the skin is crisp and browned. Flip it over and continue cooking until it's almost cooked through.

Drain oil

Pour off any excess oil, then use paper towels to wipe out any remaining grease.

Add teriyaki sauce ingredients

Add 2 tablespoons soy sauce, 2 tablespoons sake, and 2 tablespoons evaporated cane sugar. Turn the heat to high and use tongs to flip the chicken continuously, basting it in the sauce as it reduces.

Slice and serve

It's ready when most of the liquid has evaporated and the chicken is coated in a thick, glossy glaze. Slice and serve the teriyaki chicken with any remaining sauce.

Nutrition

• Calories: 365 kcal
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.1 g
• Cholesterol: 147 mg
• Sodium: 764 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 0.1 g
• Total Sugars: 6 g
• Protein: 25 g