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Japanese Chicken Teriyaki (Crispy Skinned Chicken Thighs in Sweet Soy Glaze over Rice)
Authentic Japanese teriyaki: tender chicken thighs pan-seared with crispy skin, then coated in a glossy, simmering glaze of soy sauce, rice vinegar, ginger, and brown sugar until gorgeously caramelized.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Skin-on boneless chicken thighs600 g
- Soy sauce60 ml
- Rice vinegar30 ml
- Brown sugar or honey2 tbsp
- Fresh ginger, grated1 tsp
- Garlic clove, grated1 clove
- Toasted sesame seeds1 tbsp
- Scallions, finely chopped2 stalk
Preparation Steps
1
Place chicken thighs skin-side down in a cold skillet and turn heat to medium. Cook undisturbed for 8-10 minutes until skin is deeply golden and crisp.
10 min timer
2
Flip chicken pieces and cook for 4-5 minutes on the other side. Carefully spoon out excess rendered fat from the skillet.
5 min timer
3
Whisk soy sauce, rice vinegar, brown sugar, ginger, and garlic in a bowl. Pour glaze mixture over chicken in the skillet.
2 min timer
4
Simmer vigorously for 3-4 minutes, spooning glaze continuously over chicken until thick and glossy. Garnish with sesame seeds and scallions.
4 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
