Ingredients
- 3-5 skin on boneless chicken thighs
- 1 tablespoon ginger, grated or finely minced
- ½ cup sake
- ½ cup teriyaki sauce
- 8-10 stalks of scallions, cut into 2 inch pieces (optional)
Instructions
- Heat a large skillet to medium-high heat. When it begins to get smoky, add a tiny bit of oil, just enough to lightly coat the pan.
- Add the chicken thighs skin side down. Use a piece of foil, loosely cover the chicken thighs only, not the pan.
- Cook for about 10 minutes over medium-high heat. About halfway through, shuffle the chicken pieces around the skillet to ensure they brown evenly.
- When the skin is nicely browned and crispy, flip the chicken thighs over and lightly brown uncovered. From this point on, we no longer need to cover the chicken.
- While the chicken continues to cook, brown the scallions in the same skillet. Once they're caramelized, remove and set aside.
- Move the chicken thighs to one side of the skillet and add grated ginger and sake. Be sure to scrape up the browned bits at the bottom of the pan to deglaze. Simmer until the sake has reduced by half. Be careful not to get sake on the skin. We want to keep it nice and crispy.
- Stir in teriyaki sauce and simmer until the sauce reduces to your liking. Again, be careful not to get any sauce on the skin.
- Turn off the heat. Cut the chicken thighs into strips with a knife or kitchen shears.
- Prepare a bowl of steamed rice and place chicken strips (skin side up) over the rice. Garnish Teriyaki Chicken Donburi with scallions and drizzle teriyaki sauce over the top. Serve immediately.
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