Authentically Marinated Sake-Glazed Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Japanese chicken thighs marinated in equal parts sake and mirin for 4 hours, then glazed with a slow-simmered reduction for perfect caramelized texture. This Japanese-inspired chicken recipe, ready in about 265 minutes, pairs chicken thighs, sake, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 240 min Cook: 25 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 400g bone-in chicken thighs dry with paper towels. In a bowl, whisk together 20ml sake, 20ml mirin, 15ml soy sauce, 10ml rice vinegar, 5g sugar, and 1 tbsp minced fresh ginger.
  2. Step 2: Place chicken in a shallow dish, pour marinade over it, and ensure all pieces are coated. Cover and refrigerate for 4 hours (or overnight) to allow flavors to penetrate.
  3. Step 3: Heat a skillet over medium-high heat and add 1 tsp sesame oil. Remove chicken from marinade (reserve marinade) and sear chicken skin-side down for 6 minutes until golden brown and crispy.
  4. Step 4: Pour reserved marinade into the skillet, bring to a simmer, and reduce by half (about 5 minutes) until it thickens slightly and coats the back of a spoon.
  5. Step 5: Flip chicken, add 2 tbsp water to the pan, and simmer covered for 15 minutes on low heat until chicken reaches 165°F (74°C) internally.
  6. Step 6: Remove chicken, let rest for 5 minutes, then slice and drizzle with the reduced glaze. Serve with steamed rice.

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