Stuff You’ll Need
- 2 pounds bone-in chicken thighs
- 3 tablespoons sake, divided
- 1 tablespoon cornstarch
- 2½ tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1½ tablespoons grated fresh ginger
- 2 teaspoons neutral oil (such as vegetable or canola)
Stuff to Know Before Cooking
Deboning chicken thighs is worth the effort to retain the skin, which adds flavor and crispness. If you find boneless, skin-on thighs, use 1½ pounds for this recipe. Avoid skinless thighs, as they will be less juicy.
A Frywall or splatter screen can help minimize mess. Inexpensive sake works well, and small cans are often available.
Straining the glaze in step 4 enhances clarity but is optional.
Serve with unseasoned short-grain white rice, peppery greens like watercress or mizuna, and sliced scallions.
Prepare the Chicken
Place a chicken thigh skin-side down on a cutting board. Trim excess skin and fat, leaving enough to cover the meat. Cut along the bone to expose it, then use a knife to scrape meat from the bone and separate it. Discard the bone and any cartilage.
Keeping the thigh skin-side down, cut into 1½-inch pieces, ensuring the skin stays attached.
Transfer to a medium bowl and repeat with remaining thighs. Stir in 1½ tablespoons sake and the cornstarch to coat the chicken evenly.
Make the Sauce
In a small bowl, combine the soy sauce, sugar, and the remaining 1½ tablespoons sake.
Microwave for about 30 seconds until the sugar dissolves. Place a fine-mesh strainer over the bowl and press the grated ginger through it to extract the juice, discarding the solids.
Reserve the strainer.
Cook the Chicken
Line a large plate with paper towels. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.
Place the chicken skin-side down in the skillet (it may be crowded). Increase heat to medium-high and use a Frywall or splatter screen if available.
Cook without moving the chicken until a ¼- to ½-inch white perimeter forms around each piece, about 6 to 8 minutes.
Slide the skillet off the heat, flip the chicken, then return to the burner over medium heat. Cook until just done, 1 to 2 minutes longer.
Glaze and Serve
Remove the skillet from heat and transfer the chicken to the prepared plate using a slotted spoon. Pour off excess fat, scrape out browned bits, and wipe the skillet clean with paper towels.
Return the chicken to the skillet, add the soy sauce mixture, and cook over medium heat, stirring frequently, until the chicken is coated and the sauce thickens to a maple syrup consistency, 1 to 2 minutes.
Transfer the chicken to a serving bowl. Strain the glaze through the reserved strainer into a small serving bowl. Drizzle 2 tablespoons of glaze over the chicken and serve, passing the remaining glaze separately.
Chicken Teriyaki Thighs
Ingredients
- 2 pounds bone-in chicken thighs
- 3 tablespoons sake divided
- 1 tablespoon cornstarch
- 2½ tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1½ tablespoons grated fresh ginger
- 2 teaspoons neutral oil such as vegetable or canola
Instructions
- Debone chicken thighs, cut into 1½-inch pieces with skin on, and toss with 1½ tablespoons sake and cornstarch.
- Mix soy sauce, sugar, and 1½ tablespoons sake in a bowl; microwave 30 seconds to dissolve the sugar. Strain ginger juice into the sauce.
- Heat oil in a skillet. Cook chicken skin-side down until edges turn white, 6 to 8 minutes. Flip and cook 1 to 2 minutes more.
- Transfer chicken to a plate, discard fat, and wipe the pan clean.
- Return chicken to the skillet with the sauce. Cook until the glaze thickens, 1 to 2 minutes.
- Drizzle with 2 tablespoons of glaze; serve extra glaze on the side.
