Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.
- 5 skin-on, boneless chicken thighs (about 1 1/2 lb. total)
- 1 1/2 tsp. kosher salt, divided
- 1/3 cup low-sodium soy sauce
- 1/3 cup mirin (sweet Japanese rice wine)
- 1/3 cup sake
- 5 radishes, trimmed, thinly sliced
- 5 scallions, thinly sliced on a diagonal
- 2 tsp. unseasoned rice vinegar
- Cooked white rice (for serving)
- Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 tsp salt.
- Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.
- Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.
- Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2″ strips; set teriyaki sauce in skillet aside.
- Toss radishes, scallions, and vinegar in a small bowl. Season with remaining 1/2 tsp. salt.
- Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.