Chicken Teriyaki

Method

1. 1

   Even out the thighs

   Pat the chicken 360 g dry with paper towels. Cut into just the thickest parts with the knife held flat, and spread the meat open.

   

2. 2

   Mix the teriyaki sauce

   Combine the brewed soy sauce 1 T + 1/2 T, hon-mirin 1 T + 1/2 T and sugar 2/3 T in a small bowl to dissolve the sugar.

   

3. 3

   Heat the pan

   Spread the oil 1/3 T thinly in a wide skillet and heat over medium. The pan is ready when the oil flows easily.

   

4. 4

   Sear skin-side down

   Lay the thighs skin-side down and cook over medium heat for 4–6 minutes. Briefly press any curling edges with a spatula so the skin makes even contact.

   

5. 5

   Flip and cook through

   Once the skin is evenly golden, flip the thighs. Lower the heat, cover and cook for another 5–7 minutes.

   

6. 6

   Check the internal temperature

   Insert a food thermometer sideways into the thickest part. Cook over low heat until the center stays at 75°C for at least 1 minute.

   

7. 7

   Pour off excess fat

   Turn off the heat briefly. Move the chicken to a clean plate, then tilt the pan and carefully pour the pooled fat into a heatproof container.

   

8. 8

   Briefly reduce the sauce

   Return the pan to medium-low heat and add the prepared sauce. Simmer while stirring until small bubbles appear evenly and the sauce starts coating a spoon.

   

9. 9

   Glaze the chicken

   Return the chicken to the skillet and turn once to coat both sides. Spoon a thin layer of sauce over the skin. Turn off the heat when it looks glossy.

   

10. 10

    Rest briefly and slice

    Rest the chicken on a clean board for about 2 minutes, then slice into serving pieces and plate. Serve with a little of the sauce left in the pan.