About this recipe

A classic Japanese-American chicken teriyaki made with a glossy, sweet-savory homemade sauce. Juicy pan-seared chicken thighs are coated in a rich teriyaki glaze and served over steamed rice — simple, reliable, and endlessly satisfying. This is the kind of weeknight dinner the whole family will request again and again.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, mirin, sake, and brown sugar until the sugar dissolves. In a separate tiny mixing bowl, mix the cornstarch and water until smooth to make a slurry. Set both aside.

2. 2

   Pat the chicken thighs thoroughly dry with paper towels — this is key for a good sear. Season both sides evenly with kosher salt and black pepper.

3. 3

   Heat a large skillet over ^[medium-high heat] and add the neutral oil. Once the oil is shimmering, add the chicken thighs in a single layer, smooth side down. Do not crowd the pan — cook in batches if needed.

4. 4

   Sear the chicken thighs undisturbed for 5–6 minutes, until the bottom is deep golden brown. Flip and cook for another 4–5 minutes, until the internal temperature reaches %[165°F]. Transfer the chicken thighs to a plate and tent loosely with aluminum foil.

5. 5

   Reduce the heat to ^[medium]. Pour the soy sauce mixture into the same skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer.

6. 6

   Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Whisk constantly for 1–2 minutes until the sauce thickens to a glossy, syrupy glaze that coats the back of a spoon.

7. 7

   Return the chicken thighs (and any resting juices) to the skillet. Turn the pieces to coat them thoroughly in the glaze, cooking for 1 more minute so the chicken thighs is heated through and well-coated.

8. 8

   Slice or serve the chicken thighs whole over steamed white rice. Spoon any remaining sauce from the pan over the top. Garnish with sliced green onions and toasted sesame seeds.