Photograph of the finished Teriyaki chicken

Japan · Gà áp chảo xốt teriyaki cơm bát

Teriyaki chicken

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Soy sauce Soy sauce 160 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Cooking sake Cooking sake 120 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Steamed rice Steamed rice 1.2 kg
  • Photograph of Cabbage Cabbage 400 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 80 ml

Method

  1. 1 Boneless chicken thighs are left whole, then scored on the meat surface to prevent shrinkage.
  2. 2 Sear the skin side down for 6 minutes over medium heat until the fat renders out and the skin is golden and crispy.
  3. 3 Drain off any excess fat, then flip the chicken and cook it with the meat side down for 4 minutes.
  4. 4 Pour soy sauce, mirin, sake, and sugar into a pan and simmer for 5 minutes.
  5. 5 Flip the chicken pieces in the sauce several times until the sauce coats them with a glossy, glaze-like finish – that's called teriyaki.
  6. 6 Slice the rice into thick slices and arrange them on top of a bowl of hot rice. Pour the remaining sauce over the rice and sprinkle with sesame seeds and chopped scallions.

With an appliance

  • Air fryer 34 min

    Replace steps 2 and 3: lightly spray oil onto the skin, then place the chicken thighs skin-side up, air fry at 190 degrees for 15 minutes, flip at the 9th minute, then flip again for the last 3 minutes; steps 4 to 6 still involve simmering the teriyaki sauce in the pan and coating the chicken.

Start cooking