chicken teriyaki

Namiko Hirasawa Chen’s chicken teriyaki coats pan-seared thighs in a sweet, glossy glaze. This account selects her main boneless, skinless version with homemade four-ingredient sauce.

Soy sauce, mirin, sake and sugar are combined in a bowl. The mixture is warmed in a microwave and stirred until the sugar dissolves.

Slits are made through the thicker parts of the thighs without cutting all the way through. The meat is flattened, seasoned with kosher salt and black pepper, and seared in neutral oil.

After turning, the chicken cooks briefly under a lid. Excess grease is removed before the same sauce is spooned over the thighs; the remaining sauce reduces further after the chicken leaves the pan.

The chicken is cut into bite-sized pieces and receives the selected final torch sear. It is served on a plate with the same reduced sauce drizzled over, keeping the skin-on and rice-bowl versions separate.