# Chicken teriyaki (from Brian Lagerstrom)

Video: [Very Good Chicken Teriyaki Recipe (Chef Tested)](https://www.youtube.com/watch?v=gBI1_EJWr88) by [Brian Lagerstrom](https://www.youtube.com/@BrianLagerstrom).
RecipesMD is not affiliated with Brian Lagerstrom. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$1.98 per serving, ~$5.94 for ~3 portions (assumed); saves ~$15.02* per serving (88%) vs ordering out (~$17.00*). * Estimate: 3 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario chicken teriyaki plate at ~$17, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 2 skin-on chicken thighs (7-8 oz each) skin-on chicken thighs
- to taste salt
- a splash cooking oil
- 60 g soy sauce
- 60 g sake
- 60 g mirin
- 45 g sugar
- steamed, for serving medium grain rice
- for garnish sesame seeds

## Steps

1. [0:53](https://www.youtube.com/watch?v=gBI1_EJWr88&t=53s) Debone the chicken thighs using a paring knife, removing the bone and any tough cartilage.
2. [2:23](https://www.youtube.com/watch?v=gBI1_EJWr88&t=143s) Score the flesh side of the chicken thighs diagonally in a crosshatch pattern to ensure even cooking.
3. [3:32](https://www.youtube.com/watch?v=gBI1_EJWr88&t=212s) Season only the flesh side of the chicken thighs with salt.
4. [4:58](https://www.youtube.com/watch?v=gBI1_EJWr88&t=298s) Dry the skin side of the chicken thighs thoroughly with a paper towel to remove excess moisture.
5. [5:15](https://www.youtube.com/watch?v=gBI1_EJWr88&t=315s) Place the chicken thighs skin-side down in a cold non-stick pan with a little oil, then weigh them down with a heavy pot.
6. [5:44](https://www.youtube.com/watch?v=gBI1_EJWr88&t=344s) Cook on medium-low heat for about 10-12 minutes, rotating the pan occasionally, until the skin is deeply browned and crispy.
7. [9:13](https://www.youtube.com/watch?v=gBI1_EJWr88&t=553s) Flip the chicken thighs and cook on low heat for another 2 minutes until cooked through, then transfer to a wire rack to rest.
8. Wipe excess fat from the pan, then add soy sauce, sake, mirin, and sugar.
9. Bring the sauce to a simmer and reduce over high heat for about 5 minutes until thick and glossy.
10. Brush the reduced teriyaki sauce generously over the rested chicken thighs.
11. Slice the chicken thighs skin-side down to keep the crispy skin intact.
12. Serve the sliced chicken over steamed rice, drizzled with more sauce and garnished with sesame seeds.

## Equipment

- wire rack
- baking sheet
- paring knife
- cutting board
- non-stick pan
- heavy saucepan
- spatula
- pastry brush
- chef's knife

## What the video didn't say

- Exact number of servings (estimated 2)
- Total preparation and cooking time
- Exact amount of oil used for searing
- Exact amount of salt used

Source page: https://recipesmd.com/v/brian-lagerstrom-chicken-teriyaki