🧂 Ingredients

• 1 lb boneless chicken thighs (skin-on or skinless)
• salt
• pepper
• 1 tbsp neutral oil (like canola or avocado)
• ¼ cup soy sauce
• ¼ cup mirin
• 2 tbsp sake (or dry sherry or water)
• 1 tbsp brown sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp cornstarch + 1 tbsp water
• ½ tsp toasted sesame oil

📖 Instructions

🧂 Prepare the chicken:
Pat chicken dry and season lightly with salt and pepper.
Optionally, score the thicker parts for even cooking.

🔥 Sear the chicken:
Heat oil in a skillet over medium heat.
Place chicken skin-side down (if using skin-on), cook 5–6 minutes until golden.
Flip and cook another 4–5 minutes, or until fully cooked (internal temp: 165°F / 74°C).

🍶 Make the teriyaki sauce:
In a bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger.
Pour the sauce into the skillet with the chicken.
Simmer together until the sauce reduces and thickens slightly (about 3–5 minutes).
(Optional: Add the cornstarch slurry and simmer 1–2 minutes more for extra gloss.)

🌸 Finish:
Turn the chicken in the sauce to glaze.
Stir in the sesame oil for a nutty finish.
Slice and spoon extra sauce over top.

🍱 Serve With:
Steamed white rice or sushi rice
Steamed broccoli or bok choy
Pickled cucumbers or shredded cabbage

💡 Tips:
Thighs stay juicy, but you can use chicken breast — just don’t overcook.
Want it spicier? Add a bit of chili crisp or sriracha to the sauce.
Double the sauce — you’ll want extra for drizzling on rice or veggies.