Chicken Teriyaki
Classic Japanese chicken teriyaki made with crispy-skinned chicken thighs glazed in a sweet and savory soy sauce, served over rice with a fresh radish and scallion salad.
Ingredients
- •5 piece skin-on, boneless chicken thighs
- •1½ tsp kosher salt
- •⅓ cup low-sodium soy sauce
- •⅓ cup mirin
- •⅓ cup sake
- •5 piece radishes
- •5 piece scallions
- •2 tsp unseasoned rice vinegar
- •4 cup cooked white rice
Cooking Instructions
- 1.
Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 tsp salt.
3 min
- 2.
Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.
17 min
- 3.
Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.
2 min
- 4.
Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2" strips; set teriyaki sauce in skillet aside.
8 min
- 5.
Toss radishes, scallions, and vinegar in a small bowl. Season with remaining 1/2 tsp. salt.
3 min
- 6.
Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.
2 min
