Teriyaki Chicken

I’ve been so busy lately that I have not had the time to post yummy stuff.  But here is the promised Teriyaki Chicken that I make.  IT is a super easy recipe, all 1 skillet (with a lid).  You don’t even have to pre-make the teriyaki sauce like most recipes will call for, and this is still real teriyaki sauce (can/bottle = yuck!).

I usually cook this when we have company, so I use my largest and deepest skillet with lid.  I can manage to get 11-12 chicken legs into it.

The Cast of Characters:

  • Chicken Legs
  • oil for frying
  • mirin
  • cooking sake
  • soy sauce
  • caster sugar (super fine sugar – not powdered)



Score the chicken legs to help them cook evenly.  In med-high skillet, heat oil then add chicken legs until brown on all sides. Cover and cook for another 10 minutes, Remove legs. Add the mirin/sake/soy (1:1:1 ratio; 1/2cup ea for ~8 legs), and sugar 2-3 teaspoons to skillet.  Boil until sauce becomes glossy. Return chicken to skillet and continue to boil until caramelized (turning the chicken on occasion).

Teriyaki Chicken

Teriyaki Chicken


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