A foolproof recipe for Japanese Teriyaki Chicken featuring tender, juicy chicken glazed in a sticky, sweet, and savory homemade teriyaki sauce.
In a small bowl, whisk together the soy sauce, mirin, sake, and brown sugar until the sugar is mostly dissolved.
Heat the oil in a pan over medium-high heat. Place the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is beautifully golden and crispy. Flip and cook for 3 more minutes.
Pour the prepared sauce into the pan with the chicken. Turn the heat to medium-low. Let the sauce bubble and reduce, spooning it constantly over the chicken until it forms a thick, sticky glaze.
Remove the chicken from the pan and let it rest for 2 minutes on a cutting board before slicing it into strips.
Place a bed of mixed shredded cabbage and carrots on a plate. Arrange the sliced teriyaki chicken on top and drizzle with any remaining glaze from the pan.
Q: Do I have to use skin-on chicken?
A: Skin-on chicken thighs provide the most authentic, crispy texture, but skinless breasts or thighs will also work.
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