Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs)
  • 1 tbsp vegetable oil (15 ml)
  • 1/4 tsp black pepper (1g)
  • 1/2 cup soy sauce (low sodium recommended) (120 ml)
  • 1/4 cup mirin (Japanese sweet rice wine) (60 ml)
  • 1/4 cup sake (or dry sherry if you're out) (60 ml)
  • 2 tbsp granulated sugar (30 g)
  • 1 tbsp honey (15 ml)
  • 1 tbsp grated fresh ginger (about a 1-inch piece) (15g)
  • 2 cloves garlic, minced (about 1 tsp) (6g)
  • 1 tsp cornstarch (3g)
  • 2 tsp water (10 ml)
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions:

  1. Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season with black pepper.
  2. In a medium bowl, whisk together soy sauce, mirin, sake (or sherry), sugar, honey, ginger, and garlic.
  3. In a small bowl, whisk together cornstarch and water until smooth.
  4. Heat vegetable oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side, until browned. Don’t overcrowd the pan; cook in batches if necessary.
  5. Pour the teriyaki sauce over the chicken in the skillet. Bring to a simmer.
  6. Stir in the cornstarch slurry. Continue to simmer for 5-7 minutes, or until the sauce has thickened and the chicken is cooked through (internal temperature reaches 165°F / 74°C). Baste the chicken with the sauce frequently.
  7. Sprinkle with sesame seeds and chopped green onions (if using). Serve immediately.