Dish · japanese
Teriyaki Chicken
Chicken thighs seared then glazed in a reduced sauce of soy sauce, mirin, sake, and sugar until the surface turns dark and sticky. Sweet and salty in close to equal measure, with a lacquered shine.
Where it comes from
Teriyaki names a cooking technique, glazing and grilling with a sweet soy sauce, that predates any single dish; the chicken version spread outside Japan through American and Hawaiian restaurants adapting the method to a cheap, familiar cut.
What cooks argue about
Cooks argue over building the glaze in the pan as the chicken cooks, which can burn the sugar, versus simmering the sauce separately and brushing it on at the end for more control.
Nobody has published a teriyaki chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.