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Japanese Chicken Teriyaki (Pan-Glazed Chicken with Sweet Soy, Ginger, and Sesame)
The iconic Japanese skillet glaze: succulent chicken pan-seared to crispy skin perfection, coated in a glossy, savory-sweet reduction of soy sauce, mirin, ginger, and toasted sesame.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4servings
- Boneless, skin-on chicken thighs600 g
- Soy sauce60 ml
- Brown sugar2 tbsp
- Fresh ginger, grated1 tsp
- Garlic clove, minced1 clove
- Toasted sesame seeds1 tbsp
- Water50 ml
- Pinch of salt1 pinch
Preparation Steps
1
In a small bowl, whisk soy sauce, brown sugar, grated ginger, garlic, and water until sugar dissolves.
2 min timer
2
Place chicken thighs skin-side down in a cold dry skillet. Turn to medium heat and render for 7-8 minutes until skin is deeply crisp and golden.
8 min timer
3
Flip chicken and cook 4-5 minutes on second side until cooked through. Wipe out excess rendered fat with a paper towel.
5 min timer
4
Pour teriyaki sauce into skillet over chicken. Simmer for 2-3 minutes, turning chicken until glaze reduces into a thick, glossy syrup.
3 min timer
5
Slice chicken, transfer to a platter, spoon pan glaze over, and sprinkle with sesame seeds. Serve with steamed rice.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
