Juicy tender chicken thighs with crispy skin, served with an aromatic and rich teriyaki sauce that is not too sweet. This recipe mimics the Teriyaki chicken bowl served in Yoshinoya’s overseas restaurants with a Chinese twist. {Gluten-free adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. And use tamari or coconut amino to replace soy sauce.
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Marinating time: 30 minutes mins
Total Time: 40 minutes mins
1. This recipe yields a rich sauce that is less sweet than regular teriyaki sauce. Once you thicken the sauce, taste it and add more sugar if needed.