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Skillet Teriyaki Chicken Thighs

Jen Paleracio
Perfectly seared chicken thighs with teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Filipino, Japanese
Servings 6

Equipment

  • Cast iron skillet or nonstick skillet
  • Tongs
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Ingredients
  

FOR THE SAUCE

  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red chili pepper flakes

FOR THE CHICKEN

  • 2 pounds skinless boneless pieces of chicken thighs
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil, for frying
  • 5 cloves minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 stalks scallions or green onions, sliced, separate white and green parts
  • 1 teaspoon sesame seeds, option

Instructions
 

FOR THE SAUCE

  • In a measuring cup or bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, water, sesame oil, and red chili flakes. Use a fork or whisk, stirring constantly until the sugar and cornstarch are dissolved. Set it aside.

FOR THE CHICKEN

  • Place the chicken thighs in a bowl, and season them with salt and pepper. Add cornstarch, and toss to coat. Shake off excess cornstarch.
  • Heat a cast iron skillet or nonstick skillet with oil. Once the oil is hot enough (around 300ºF), add the chicken thighs to the pan. Do not overcrowd, and cook in batches. Fry for 5 minutes on each side or until golden brown or when the internal temperature reaches 165ºF. Remove from the pan and set them aside.
  • Use the same pan, if the pan starts drying add more oil. Add garlic, ginger, and the white part of the scallions, and saute until fragrant.
  • Add the sauce, and lower the heat, stirring constantly until thickened. Turn off the heat, and smother the chicken with the sauce. Garnish with green onions and sprinkle some sesame seeds.
  • Serve with steamed veggies or steamed rice.

Video

Notes

  1. If you'd like to substitute the chicken with salmon here's my recipe for Teriyaki Salmon.
  2. The sauce can also be used to marinate any meat you like. It's great with beef, pork, or even turkey. You can also use it for stir-frying veggies.
  3. When the sauce starts simmering, immediately turn the heat off. Make sure not to burn the sauce. 
  4. You can also grill the chicken and pour the sauce over it. This is nice during Summer grilling. 
  5. You can substitute the oyster sauce with a vegetarian oyster sauce, made with mushrooms. 
 
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Keyword chicken thighs, garlic, ginger, green onions, sauce, scallions, teriyaki, teriyaki sauce