Chicken Teriyaki Thighs
These chicken teriyaki thighs are savory and juicy, with a glossy soy-sake glaze infused with fresh ginger. The sauce clings to the crisped skin, delivering sweet and umami-rich flavor in every bite.
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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.