Recipe by: Yuko Kono
Source: Cookpad
Serves: 9


  • Boneless chicken thighs pieces, approx. 1.5kg

Ingredients for Sauce

  • 4 tbsp Soy sauce
  • 4 tbsp Mirin
  • 4 tbsp Sake
  • 4 tsp Sugar
  • 4 tsp Vinegar


  • Cut tendon from chicken thighs and make some holes on the skin by fork.
  • Put chicken with the skin-side down in the pan.
  • Turn heat and 8-10 minutes on a medium fire. While heating chicken, wipe off oil out of chicken.
  • After skin become crispy, turn over it and turn heat lower.
  • Before add seasoning sauce, wipe off oil and scorch again.
  • Keep frying for 7-8min over low heat.
  • When the seasoning sauce becomes small, turn up the heat to high at the end.
  • Have dress chicken in the seasoning sauce for a while.

Download PDF version here: Japanese Teriyaki Chicken Yuko Kono