Yakitori-Style Pan-Fried Teriyaki Chicken
Negi
Enjoy the rich, savory-sweet flavors of Japanese yakitori right at home in just 10 minutes. This pan-fried teriyaki chicken features golden-brown crispy skin and perfectly seared negi.
While traditional yakitori is grilled on skewers over binchotan charcoal, this home-style version captures that beloved izakaya flavor using a simple frying pan. Searing the chicken skin-side down renders the fat, perfectly frying the Japanese green onions in savory drippings before being coated in a classic homemade teriyaki glaze.
Ingredients
- 300 g boneless skin-on chicken thigh
- 1-2 stalks Japanese green onion (negi)
- to taste salt
- to taste black pepper
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
Instructions
- 1Cut the green onion
Slice the Japanese green onion into even, bite-sized sections. A sharp kitchen knife and a steady grip will ensure clean, uniform cuts that cook evenly.
Tip: Use the white and light green parts of the Japanese leek or green onion, as they provide the best sweetness and texture for this dish. - 2Prep the chicken
Carefully trim away any excess fat or gristle from the chicken thighs. Once trimmed, slice the meat into uniform, bite-sized pieces and season them lightly with a pinch of salt and pepper.
Tip: Trimming the excess yellow fat prevents the final dish from becoming too greasy, but be sure to leave the skin on for maximum flavor and crispiness. - 3Sear the chicken
Heat a frying pan over medium-high heat and place the seasoned chicken pieces in the pan, skin-side down. Let them cook undisturbed so the fat renders out and the skin becomes golden and crispy.
Tip: Do not add extra oil to the pan; the natural fat from the chicken skin will render out and provide enough cooking fat. - 4Flip the chicken
Once the skin is nicely browned and crispy, use chopsticks or tongs to flip each piece of chicken. Continue cooking until the meat is completely browned on all sides.
Tip: If there is too much rendered fat pooling in the pan after flipping, carefully wipe some away with a folded paper towel for a cleaner glaze later. - 5Add the green onions
Toss the prepared green onion sections into the pan alongside the seared chicken. Stir-fry them together so the onions absorb the savory chicken fat and begin to soften and lightly char.
Tip: Dont overcook the green onions at this stage; you want them to retain a slight crunch and their bright color before adding the sauce. - 6Add the sauce ingredients
Pour the sake, mirin, and soy sauce into the pan with the chicken and onions, followed immediately by the sugar. Stir gently over the heat to ensure the sugar begins to dissolve into the savory liquids.
Tip: Keep the heat at medium and watch closely, as the sugar can cause the sauce to burn quickly once it starts to thicken. - 7Reduce to a glaze
Continue to stir-fry the chicken and onions over medium-high heat. Allow the liquid to bubble, reduce, and thicken until it transforms into a glossy, sticky teriyaki glaze that evenly coats every piece.
Tip: Watch the pan closely as the sauce thickens; the sugar in the mirin and added sugar can burn quickly once the liquid evaporates.
