|Hands-on time||Total time|
|5 min||10 min|
Pan-fry (or sear) boneless chicken thigh (1/2 lb) in hot pan, 1 min each side. Add Teriyaki Sauce (pre-made or make-it-yourself using Soy sauce:Rice wine:Mirin =1:1:1), add sugar to adjust sweetness, add ginger (optional) to give extra flavor. Cook for ~5 to 7 min or until sauce thickens.
Pan-fry Chicken before adding sauces to create a “sear” on the chicken.
After adding teriyaki sauce, cook over medium to low heat to give chicken enough time to soak in sauces.
Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.
Add finely grated ginger (~ 1 t) to the sauce to give the dish an extra kick.
- Skillet or Pan (8 to 12”)
- Cutting board
- Measuring spoon/cup.
- (optional) Grater, if adding ginger.
- Boneless Chicken thigh (I cut mine into ~2” cubes, but whole, un-cut thigh will work just fine.) – 1/2 lb
Units: t = teaspoon, T = tablespoon, C = Cup.
*note* relative ratio is more important the absolute amount.
- Oil – 1 T
Option 1: use commercial teriyaki sauce directly. You can go to Cooking section directly.
Option 2: Make your own sauce. Feel free to play with the amount of sugar to satisfy your desire sweetness.
- Soy sauce – ¼ C
- Mirin – ¼ C
- Cooking wine (Sake or water is ok) – ¼ C
- Sugar ~ half of ¼ C
- (optional) Ginger ~ 1 t.
In a large Bowl, mix Soy Sauce, Mirin, cooking wine, and sugar.
G.E.M. 1 (optional step)
Use a fine grater, grate ginger (~ slide on grater for ~ 20 times) into the sauce mixture (Prep.1)
(Optional) Cut Chicken Thigh into 1 to 2” pieces so it cooks faster and soak up sauce better.
Put skillet/pan on stove, turn heat on high.
How to check if pan is hot? Just sprinkle some cold water; pan is hot when water all evaporated.
Add Oil (1 t) into the skillet/pan, then add the chicken thigh into the pan. No need to stir.
When the edge of the chicken starts to change color (see arrow in above picture), flip the Chicken to cook the other side for ~ 1 min.
If making your own sauce: add the mixture from Prep.1 into the skillet/pan, turn heat to medium, cook for ~ 5 to 7 min or until sauce reduces to a thick mixture (2nd PIC).
If using teriyaki sauce: simply pour ~ ½ C of teriyaki sauce and stir for ~ 1 min in medium to low heat.
Turn Heat off and its Ready to serve!