Teriyaki Chicken

Ingredients

• 4 Chicken tighs
• Salt
• Pepper
• Scallions (green onions)
• Teriyaki sauce
• White sesame seeds (optional)

Before starting

Make sure you have your teriyaki sauce ready. Recipe can be found here.

Teriyaki Sauce

Built on equal parts soy sauce, mirin, and sake, reduced under controlled heat, thickened with starch and enriched with aromas. The result is a glossy, stable sauce with calibrated sweet–salty tension that will pair very well with a wide range of ingredients.

The Food DiaryLuca Mennoia

Preparation

• Debone the chicken thighs, removing any remaining cartilage. Trim excess skin, keeping the main layer intact.
• Season evenly with salt and black pepper on both sides. Let rest for at least 5 minutes (ideally up to 6 hours refrigerated).
• Place the thighs skin-side down in a large pan over medium heat. Start from a cold pan to allow gradual fat rendering.
• Do not add fat: the chicken's skin will release sufficient fat during cooking.
• Manage the cooking by turning the thighs as needed. Cook until the internal temperature reaches 74°C.
• Remove from heat and transfer to a container. Add approximately 4 tablespoons of teriyaki sauce and massage evenly.
• Let rest for 5 minutes to allow absorption and glazing.
• Finely slice the scallions diagonally and sprinkle them over the chicken before serving.
• Optionally finish with a light sprinkle of white sesame seeds and an additional layer of teriyaki sauce.