Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 600g / 1.3 lbs)
  • 1 tbsp (15 ml) neutral cooking oil (like rapeseed or sunflower oil)
  • ½ cup (120 ml) Low-Sodium Soy Sauce
  • ½ cup (120 ml) Mirin (Japanese sweet rice wine)
  • ¼ cup (60 ml) Sake (Japanese rice wine, or substitute dry sherry or water/broth)
  • 2 tbsp (30 g) Packed Light Brown Sugar (or honey/maple syrup)
  • 1 tbsp (15 g) Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • ½ tsp Black Pepper
  • 1 tbsp (15 ml) Cold Water
  • 1 tsp Cornstarch (Cornflour in the UK)
  • 1 tbsp Sesame Seeds (toasted)
  • 2 Spring Onions (Scallions), thinly sliced

Instructions:

  1. Prep the Chicken: Pat the chicken thighs completely dry using paper towels. This is vital for achieving a good glaze.
  2. Combine Marinade Base: In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, garlic, and pepper.
  3. Separate the Glaze: Pour half (about ¾ cup / 180 ml) of the marinade mixture into a small saucepan and reserve it for the finishing glaze.
  4. Marinate: Place the chicken thighs into the remaining marinade. Seal the bag/container and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  5. Preheat and Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly oil the parchment paper.
  6. Arrange Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off slightly (discard the used marinade). Place the chicken onto the prepared baking sheet.
  7. Initial Bake: Bake for 15 minutes.
  8. Thicken the Sauce: While the chicken bakes, place the saucepan with the reserved teriyaki base over medium heat. Bring it to a simmer, stirring occasionally.
  9. Make the Slurry: In a tiny bowl, whisk together the cold water and cornstarch until smooth (the slurry).
  10. Finish Glaze: Pour the slurry into the simmering sauce. Whisk continuously until the sauce thickens significantly and coats the back of a spoon (about 1–2 minutes). Remove from heat and set aside.
  11. First Glaze: After the chicken’s initial 15 minutes of baking, remove the tray from the oven. Brush a generous layer of the reduced teriyaki glaze over the chicken.
  12. Second Bake: Return the chicken to the oven and bake for another 5 minutes.
  13. Second Glaze & Finish: Remove again, brush with a final coat of glaze. Return to the oven for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should be a deep, glorious mahogany colour.
  14. Rest and Garnish: Transfer the finished chicken to a cutting board and let it rest for 5 minutes. Slice if desired, drizzle with any remaining glaze, and sprinkle generously with spring onions and toasted sesame seeds.