Garlic Teriyaki Chicken

Juicy chicken thigh teriyaki with a delicious garlicky twist! Make sure to boil down the teriyaki sauce until it thickens to get that lustrous "teri" glaze.

Garlic Teriyaki Chicken
Photographed by Akio Takeuchi


Recipe by
Masahiro Kasahara

Average

Chicken

Vegetables

Party

330kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 chicken thigh (250 g)
  • 5 Chinese chives
  • 4 tbsp grated daikon radish
  • [Teriyaki sauce]

    • 2 cloves garlic (finely chopped)
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 2 tbsp sake
    • 2 tbsp water
    • 1/2 tbsp sugar
  • A pinch of salt
  • Flour, as needed
  • 1 tbsp vegetable oil

Directions

1

Bring a pot of water to a boil and add a pinch of salt. Parboil the Chinese chives, then transfer to cool water. Squeeze out excess moisture and cut into pieces 5 mm long, then mix with the grated daikon radish. Combine the ingredients for the [Teriyaki sauce].

2

Remove any bone fragments or blood clots from the chicken.

3

Coat the chicken with flour, and tap off any excess.

4

Oil a frying pan, and without turning on the heat, place the chicken skin-side down in the pan. Press down with your hands to make sure the entire surface of the chicken is in contact with the pan, then place over medium heat. Cook without disturbing the chicken, and occasionally shake the pan to prevent any burning or sticking.

5

After about 5 minutes, or when the skin side of the chicken has browned, turn the chicken over and cook the other side for an additional 2-3 minutes until browned.

6

Use a paper towel to blot up excess fat rendered from the chicken.

7

Reduce the heat to medium-low, then add the [Teriyaki sauce] and simmer to cook down. Once the sauce thickens, move the pan around to coat the chicken. The skin side should stay facing up to maintain its crispy texture, so there is no need to turn the chicken over.

8

Turn off the heat and let sit in the frying pan for 2–3 minutes to let the meat juices settle, then remove the chicken. Cut into easy-to-eat pieces with the skin-side up. Plate, then pour the remaining sauce in the pan over top, and garnish with the grated daikon radish mixture.