Teriyaki Chicken on Rice

Name: Teriyaki Chicken on Rice (照り焼きチキン丼)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: a pinch of shichimi togarashi (store-bought or homemade); 90 ml (3 fl oz) teriyaki sauce (store-bought or homemade); 1 quantity of Steamed Rice; 4 spring onions (scallions), thinly sliced; 4 boneless chicken thighs with skin on, about 200 g (7 oz) each; 2 nori sheets

照り焼きチキン丼

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Everyone loves this dish, from kids to adults. Cook extra chicken as it is just as great in a lunchbox the next day.

Ingredients

Fresh

4 boneless chicken thighs with skin on, about 200 g (7 oz) each

Asia
Japan
Main course
Lunch
Gluten-free

Method

Pierce the chicken skin with a fork; this will help the chicken to absorb the sauce and help to release any excess fat.

Heat a frying pan over medium–low heat. Place the chicken in the pan, skin side down (no oil is needed). The chicken will release some of its fat. Cook for about 9–10 minutes, until the chicken skin begins to crisp. Use paper towel to remove some of the fat if needed.