Teriyaki Chicken Thighs
Chicken Teriyaki Thighs with savory soy and ginger notes, a hint of sake sweetness, and a rich, caramelized coating. Tender, juicy bites complemented by crispy skin.
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.