Izakaya Sakura Teriyaki Chicken
Elevate your dinner table with the tantalizing flavors of Izakaya Sakura Teriyaki Chicken, a Japanese-inspired dish that brings restaurant-quality taste to your kitchen. Succulent boneless, skin-on chicken thighs are seared to golden perfection, then simmered in a rich homemade teriyaki sauce made with soy sauce, mirin, sake, garlic, and ginger for layers of umami goodness. A drizzle of sesame oil enhances the flavor, while a garnish of thinly sliced green onions and toasted sesame seeds adds the perfect finishing touch. This easy yet impressive recipe is ready in just 40 minutes and pairs beautifully with steamed white rice for a satisfying, well-rounded meal. Perfect for fans of Japanese cuisine or anyone looking to try a new weeknight favorite, this teriyaki chicken is a true crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Boneless, skin-on chicken thighs
- 60 ml Soy sauce
- 40 ml Mirin (Japanese sweet rice wine)
- 40 ml Sake (Japanese rice wine)
- 2 tbsp Granulated sugar
- 2 cloves Garlic, finely minced
- 1 tsp Fresh ginger, grated
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 stalks Green onions, thinly sliced (for garnish)
- 1 tbsp Toasted sesame seeds (for garnish)
- 2 cups Steamed white rice (optional, for serving)
Instructions
In a small bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Mix well until the sugar has dissolved to prepare the teriyaki sauce.
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
Heat a large skillet or frying pan over medium heat and add 2 tablespoons of vegetable oil. Once hot, place the chicken thighs skin-side down in the pan.
Cook the chicken on the skin side until golden and crispy, about 6-8 minutes. Flip the chicken and cook the other side for an additional 6-8 minutes until fully cooked through.
Remove the chicken from the pan and set aside on a plate. Discard any excess fat from the pan, leaving about 1 teaspoon.
Lower the heat to medium-low. Add the teriyaki sauce mixture to the same pan and bring it to a simmer. Stir frequently as the sauce begins to thicken, about 3-4 minutes.
Return the cooked chicken thighs to the pan, turning them to coat evenly in the teriyaki sauce. Let the chicken simmer in the sauce for 2 minutes to absorb flavor.
Drizzle 1 teaspoon of sesame oil over the chicken for added flavor, and remove the pan from heat.
Slice the chicken thighs into pieces and transfer them to a serving dish. Spoon any remaining sauce from the pan over the chicken.
Garnish with green onions and toasted sesame seeds. Serve hot with steamed white rice, if desired.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 27.1 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
