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Teriyaki Chicken
Serves 2 · About 25 min
Made in just one frying pan. Crispy skin coated in a sweet and salty sauce.
① Prep the chicken→② Fry skin side down→③ Flip and steam-fry→④ Coat with the sauce→⑤ Slice and serve
What to buy
Meat
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How to make it
1
Prep the chicken and make the sauce
- Use a knife to cut off the lumps of yellow fat around the chicken
- Make shallow cuts in the thick parts of the meat so it is the same thickness all over
- Poke holes in the skin with a fork in about 10 places (this keeps it from shrinking when you fry it)
- Pat both sides dry with paper towels
- Wash your hands, the knife, and the cutting board with dish soap after touching the raw meat (you will use them to cut the cooked chicken in step 5)
- In a small bowl, mix 2 tbsp each of soy sauce, mirin, and sake with 1 tbsp sugar to make the sauce
How to tell it's doneThe meat is about the same thickness all over, and the surface is not wet.
2
Fry skin side down
- Put 1 tsp oil in the frying pan. Before turning on the heat, place the chicken skin side down
- Turn to medium heat and fry while pressing down from above with a spatula
- Do not move the chicken while it fries
How to tell it's doneThe skin is golden brown, and from the side, the bottom half of the meat has turned white.
Be carefulThe fat will pop and splatter. Keep your face back.
3
Flip, cover, and cook
- Use cooking chopsticks and a spatula to flip it over (skin side up)
- Put the lid on and cook over low heat
How to tell it's donePoke a bamboo skewer (or a cooking chopstick) into the thickest part. The juice that comes out is clear. If the juice is pink or red, put the lid back on, cook 2 min more, and check again.
4
Wipe off the fat and coat with the sauce
- Turn off the heat and wipe up the fat in the pan with paper towels (it is hot, so hold the paper with cooking chopsticks)
- Turn the chicken back skin side down, pour in all the sauce, and turn to medium heat
- Spoon the sauce over the meat, flipping it now and then to coat it
How to tell it's doneThe sauce bubbles get bigger, it becomes thick, and the meat looks shiny.
Be carefulThe sauce has sugar in it, so it burns easily. Turn off the heat as soon as it thickens.
5
Slice and serve
- Move it to a cutting board and let it sit for 2–3 min (if you cut it right away, the juices run out)
- Cut into 1.5 cm slices and put them on a plate
- Pour the sauce left in the pan over the top
ReadyCheck that the cut sides are white all the way through. If any part is pink, put it back in the pan, cover, and cook on low heat for 2 min.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The skin is not crispyIn step 2, the meat was moved or not pressed down firmly enough. Next time, once it is skin side down, do not touch it and press it with a spatula.
The sauce burned or tastes bitterIn step 4, the heat was too high or the sauce cooked down too much. This time, add 1 tbsp water to thin it. Next time, turn off the heat as soon as it thickens.
The inside looks rawStep 3 was not long enough. If the meat is thick, make deeper cuts, and add 2 min at a time to the steam-frying, checking each time.
It tastes too saltyThe sauce cooked down too much and got too strong. Next time, make step 4 shorter.
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