Busy Weeknights? This 15-Minute Teriyaki Chicken Will Be a Lifesaver!

In a small bowl, combine soy sauce, mirin, sake, and sugar.

Mix well until the sugar dissolves completely.

In a separate bowl, combine soy sauce, water, sugar, corn syrup, and Hondashi powder.

Mix thoroughly until all ingredients are well combined.

Flatten the chicken thighs with the back of a knife to ensure even thickness.

Pat the chicken completely dry with paper towels.

Season both sides of the chicken with salt and pepper.

Lightly coat the seasoned chicken with potato starch on both sides.

Add oil to a large pan and heat over medium-high heat.

Place the chicken in the hot pan, skin-side down, and cook for about 4 minutes until golden brown.

Flip the chicken and cook the other side for another 4-5 minutes until fully cooked.

Wipe away any excess oil from the pan using a paper towel.

Pour your chosen teriyaki sauce over the chicken in the pan.

Simmer over medium-low heat for about 2 minutes, flipping the chicken frequently to glaze it evenly.

Once the sauce thickens and coats the chicken beautifully, turn off the heat and let the chicken rest for a few minutes.

Slice the chicken into bite-sized pieces.

Serve the chicken over a bed of rice, with a side of salad greens and cherry tomatoes. Drizzle with the remaining sauce from the pan.