Ingredients
- 2.5 pounds bone-in chicken thighs
- 4 tablespoons sake, divided
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1.5 tablespoons granulated sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons neutral oil (such as vegetable or canola)
Preparation Tips
Preparing chicken thighs with their skin on is crucial, as it adds significant flavor and crispness. If you can find boneless, skin-on thighs, use about 2 pounds for this recipe. Skinless thighs will not deliver the same juicy texture.
To minimize mess, consider using a Frywall or a splatter screen. Affordable sake options work well, and you can find small cans if necessary.
Straining the glaze improves clarity but is optional. Serve this dish with unseasoned short-grain white rice, peppery greens like watercress or mizuna, and sliced scallions for garnish.
Prepare the Chicken
Place a chicken thigh skin-side down on a cutting board. Trim any excess skin and fat, ensuring some skin remains to cover the meat. Cut along the bone to expose it and use a knife to scrape the meat off, separating it from the bone and any cartilage.
Keep the thigh skin-side down and cut it into 1½-inch pieces, making sure the skin stays attached.
Transfer the cut pieces into a medium bowl. Repeat this process with the remaining chicken thighs. Add 2 tablespoons of sake and the cornstarch to the bowl, mixing well to coat the chicken evenly.
Make the Sauce
In a small bowl, combine the soy sauce, granulated sugar, and the remaining 2 tablespoons of sake.
Microwave the mixture for approximately 30 seconds until the sugar fully dissolves. Use a fine-mesh strainer to press the grated ginger through, extracting the juice and discarding the solids. Keep the strainer for later use.
Cook the Chicken
Line a large plate with paper towels. Heat the oil in a 12-inch nonstick skillet over medium heat until it shimmers.
Place the chicken pieces skin-side down in the skillet. They may be crowded. Increase the heat to medium-high and use a Frywall or splatter screen if you have one.
Cook the chicken without moving it until a ¼- to ½-inch white edge forms around each piece, approximately 6 to 8 minutes.
Slide the skillet off the heat. Flip the chicken pieces, then return the skillet to the burner, reducing the heat to medium. Cook for another 1 to 2 minutes until just done.
Glaze and Serve
Remove the skillet from heat and transfer the chicken to the prepared plate using a slotted spoon. Pour off the excess fat, scrape out any browned bits, and clean the skillet with paper towels.
Return the chicken to the skillet. Add the soy sauce mixture and cook over medium heat, stirring frequently. Continue until the sauce thickens to a maple syrup consistency, which should take 1 to 2 minutes.
Transfer the chicken to a serving bowl. Strain the glaze through the reserved strainer into a small bowl. Drizzle 2 tablespoons of glaze over the chicken before serving, and pass the remaining glaze separately.
Teriyaki Chicken Thighs
Ingredients
- 2.5 pounds bone-in chicken thighs
- 4 tablespoons sake divided
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1.5 tablespoons granulated sugar
- 1 tablespoon grated fresh ginger
- 2 tablespoons neutral oil such as vegetable or canola
Instructions
- Debone chicken thighs, trim excess skin, and cut into 1½-inch pieces.
- Mix chicken with 1½ tbsp sake and cornstarch.
- Combine soy sauce, sugar, and 1½ tbsp sake; microwave 30 secs.
- Strain ginger juice into sauce and discard solids.
- Heat oil in a skillet over medium; cook chicken skin-side down for 6-8 mins, then flip and cook 1-2 mins.
- Transfer chicken to a plate, clean skillet.
- Return chicken to skillet, add sauce, and cook until thickened, 1-2 mins.
- Serve with 2 tbsp glaze drizzled on top, additional glaze on the side.