Pan-Fried Chicken Teriyaki-Yaki – a delicious recipe with chicken thighs, ginger, salt, olive oil, honey, mirin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub ginger and salt into thighs and let sit & marinade for 30 minutes.
2
After marinating, use paper towel to dry chicken, remove as much ginger pulp as possible.
3
Heat oil in frying pan over medium heat. Add chicken and fry until golden brown on one side.
4
Flip and add 3 T. sake and cover pan with lid.
5
Steam chicken until just cooked (4-6 min).
6
Prepare the teriyaki sauce- Mix honey, mirin, sake, and soy sauce- stir to combine.
7
Remove lid and drain remaining lid and oil. Use paper towel to dry the pan.
8
Turn heat up to high and add terikayi sauce. Let boil while you repeatedly flip chicken to coat evenly. It will be done when most liquid evaporates. It should have a thick glaze.
9
Pour glaze over chicken. Serve with white rice.
375
kcal
Calories
21
g
Fat
10
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 boneless skinless chicken thighs, 1 tablespoon fresh grated ginger, 1 teaspoon salt, 2 tablespoons olive oil, and more.
Yes, Pan-Fried Chicken Teriyaki-Yaki falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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