Stovetop Chicken Teriyaki

Name: Stovetop Chicken Teriyaki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 8 , bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin; , Ground black pepper; 2 teaspoons, vegetable oil; 1/2 cup, soy sauce; 1/2 cup, sugar; 2 tablespoons, mirin; 1/2 teaspoon, grated fresh ginger; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/2 teaspoon, cornstarch

7 comments

Appears in Cook's Illustrated January/February 2005

We wanted crisp, tender chicken glazed with a sauce that balanced sweet and salty flavors, and we wanted to make it all on the stovetop.

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

For a straightforward chicken teriyaki recipe that would deliver a crisp, moist, sweet, and salty glazed chicken, we decided against using breast meat, since it couldn’t stand up to the salty profile of the teriyaki sauce. We gained back so...

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