Chicken Thigh Teriyaki with Garlic

It is important to boil down the teriyaki sauce until it thickens, so the sauce will give you the essential "teri" glaze.

Chicken Thigh Teriyaki with Garlic
Photographed by Akio Takeuchi


Recipe by
Masahiro Kasahara

Average

Chicken

Party

330kcal

20minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 1 chicken thigh (250 g)
  • 5 Chinese chives
  • 4 tbsp grated daikon radish
  • [Teriyaki sauce]

    • 2 cloves garlic (finely chopped)
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 2 tbsp sake
    • 2 tbsp water
    • 1/2 tbsp sugar
  • Salt, a pinch
  • Flour, as needed
  • 1 tbsp vegetable oil

Directions

1

Bring a pot of water to a boil and add salt, then parboil the Chinese chives and transfer them to cool water. Squeeze out any excess moisture and cut them into pieces 5 mm long, and mix with the grated daikon radish. Mix together the ingredients for the [teriyaki sauce].

2

Remove any bone fragments or clots of blood from the chicken.

3

Sprinkle flour over the entire surface of the chicken, and tap off any excess.

4

Oil an unheated frying pan and, still without heating, place the chicken on skin-side-down, pressing down to make sure that the entire surface of it is in contact with the pan. Heat over medium heat and cook, trying not to disturb the chicken. Occasionally shake the pan around to prevent burning and sticking.

5

After cooking for about 5 min, or until the skin side of the chicken has browned fully, turn the chicken over and cook until browned, for an additional 2-3 min.

6

Use a paper towel to blot up from the frying pan any fat that has rendered out of the chicken.

7

Reduce heat to medium-low, then add the [teriyaki sauce] and cook down at just a simmer. When the sauce thickens, move the pan around to coat the chicken. For the best texture, the browned skin should stay on top instead of being allowed to soak in the sauce, so be sure not to turn the chicken over.

8

Remove from heat and let sit in the frying pan for 2–3 min, to let the meat juices settle, then remove the chicken. Cut into easy-to-eat pieces (it will be easier to cut with the skin side up) and serve with the remaining sauce from the pan poured over top, and with the grated daikon radish on the side.