Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Remove excess skin and fat from the chicken thigh, then poke holes evenly on the chicken skin with a fork.
Watch out
Be careful not to pierce your fingers when poking holes with the fork.
Heat the pan over medium heat without adding oil, place the chicken skin-side down, press down occasionally with a spatula until the skin is well-browned, wipe away excess fat with paper towel, flip and cook until both sides are browned and cooked through.
local_fire_departmentmedium heatWatch out
Adding meat without oil in a hot pan can cause the skin to stick and burn, control the heat and move it.
Pour in the mixed sauce (1.5 tbsp dark soy sauce, 1.5 tbsp mirin, 1.5 tbsp sake, 0.5 tbsp sugar), boil to reduce until the sauce decreases, then spoon the sauce continuously over the chicken skin until thick and glossy.
local_fire_departmenthigh heatWatch out
Pouring sugary sauce can cause violent boiling and splashing, otherwise it will burn your skin.
Transfer the cooked teriyaki chicken to a wooden cutting board, slice it neatly into bite-sized pieces with a knife, and plate it.
Watch out
Be careful of burns when moving hot meat, and keep the knife steady while slicing.
Pan-Seared Tender Oyako Don
Chef Ah-Ji's Classic Tomato Omurice
Mild & Savory Wafu Mapo Tofu Donburi
Japanese Onion Pork Ginger Shogayaki
Japanese Miso Stir-Fried Chicken Thigh Teishoku
Japanese Stir-Fried Pork and Vegetables (Yasai Itame)