Teriyaki Chicken
Classic teriyaki chicken glazed in a glossy, savory-sweet sauce built from soy, mirin, honey, sake, and grated apple.
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Servings: 2 servings
Ingredients
Chicken
- 1 lb Boneless chicken thighs
- Neutral Oil for cooking
Teriyaki Glaze
- 1/2 cup Water
- 3 tbsp Soy Sauce
- 2 tbsp Mirin or 1 1/2 tbsp sugar plus 1 tsp rice vinegar
- 1 1/2 tbsp Honey
- 2 tbsp Cooking sake
- 1 clove Garlic finely grated
- 1 tsp Fresh ginger finely grated
- 1 small Apple Honeycrisp or Fuji, grated
For Serving
- Rice cooked, medium-grain recommended
- Toasted sesame seeds
- Sliced scallions optional
Instructions
Sear the Chicken
- Heat a large skillet over medium-high heat with a thin layer of neutral oil.
- Add the chicken thighs and sear until deeply browned on both sides.
- Remove the chicken from the pan and set aside.
Build the Glaze
- Reduce the heat to medium.
- Add the water, soy sauce, mirin, honey, sake, grated garlic, grated ginger, and grated apple to the pan.
- Stir to combine and bring to a steady simmer.
- Cook until the sauce thickens, becomes glossy, and the grated apple fully dissolves and emulsifies into the glaze.
Glaze the Chicken
- Return the chicken to the pan once the sauce has reduced by about half.
- Turn the chicken repeatedly to coat it evenly.
- Continue cooking until the chicken is lacquered and the sauce clings tightly.
- Cook the chicken to an internal temperature of 165°F (74°C).
- Reduce the sauce further if desired for a stickier glaze.
Serve
- Spoon the glazed chicken and sauce over warm rice.
- Finish with toasted sesame seeds and optional sliced scallions.
Notes
- Reducing the sauce before adding the chicken ensures a clean, glossy glaze.
- Grated apple adds body and sweetness without making the sauce taste fruity.
- Keep the heat moderate during glazing to prevent the sugars from burning.