Teriyaki Chicken

  • Servings
  • Cook Time
    20 Min

Cooking Directions

  • Use a mallet to pound meat to about 1 inch in thickness and then pierce chicken skin with a fork continuously.
  • Season thighs with 1 tsp. sake and ½ teaspoon salt and set aside.
  • Cut white part from green onions and store the rest (green part) in the refrigerator.
  • In a large pan, set to low heat add oil; once oil is hot add onions. Sauté onions until they begin to brown then remove from heat.
  • Keep pan with oil over low heat. Place thighs skin down and cook until the skin turns crispy brown. Once skin has browned, flip chicken over and let it cook until done (about 15 minutes).
  • Remove chicken and wipe off excess oil from pan.
  • Add sake, sugar, soy sauce and mirin to pan and let simmer and return chicken to pan (skin side up).
  • Cook chicken in sauce until sauce has reduced. Take chicken out of pan and slice, serve chicken with sauce on top and House Foods Sansho to taste.

In this Recipe

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  • 2 pieces chicken thigh, deboned
  • ½ tsp. salt
  • 1 Tbsp. sake
  • 8 green onions
  • 1 Tbsp. salad oil
  • 4 Tbsp. sake
  • 1 Tbsp. sugar
  • 2 Tbsp. soy sauce
  • 4 Tbsp. mirin (sweet sake)
  • House Foods Sansho, to taste