Chicken Teriyaki
Japanese chicken teriyaki pairs pan-seared chicken thighs with a glossy soy, mirin, sake, and sugar glaze for a fast dinner with rice.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeChicken teriyaki is a classic Japanese home-style dish made by pan-cooking chicken, then glazing it in a shiny tare of soy sauce, mirin, sake, and sugar. The name refers to the glossy finish: teri means shine, and yaki means grilled or pan-cooked.
This version keeps to that traditional flavor profile and uses chicken thighs, which stay tender and take on the glaze well. Cooking the chicken first and reducing the sauce in the same pan gives better browning and a lacquered finish instead of a thin, watery sauce. Serve it with steamed rice and a simple green vegetable.
Ingredients
- 1 1/2 lb (680 g) boneless, skin-on chicken thighs
- 1/4 tsp kosher salt
- 1 tbsp (15 ml) neutral oil
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tsp toasted sesame seeds, optional
- 2 green onions, thinly sliced, optional
Instructions
- 1
Pat the chicken dry and trim any excess fat. Lightly season both sides with the salt.
- 2
In a small bowl, stir together the soy sauce, mirin, sake, and sugar until the sugar is mostly dissolved.
- 3
Heat the oil in a large skillet over medium heat. Add the chicken skin-side down and cook undisturbed for 6-8 minutes, until the skin is deep golden and much of the fat has rendered.
- 4
Turn the chicken and cook over medium heat for 4-6 minutes more, until the second side is lightly browned and the thickest part is nearly cooked through.
- 5
Reduce the heat to medium-low and carefully pour in the sauce mixture. Cook for 2-4 minutes, turning the chicken often and spooning the sauce over it, until the sauce is glossy and reduced enough to coat the chicken in a thin glaze.
- 6
Transfer the chicken to a board and rest for 3 minutes, until the juices settle. If needed, simmer the sauce for 30-60 seconds more until syrupy.
- 7
Slice the chicken and return it to the pan to coat in the glaze, or spoon the sauce over after plating. Garnish with sesame seeds and green onions, if using, and serve hot with rice.
Tips for the Best Chicken Teriyaki
- Dry the chicken well before it hits the pan; surface moisture prevents browning and makes the glaze slide off.
- Do not add the sauce at the start. Teriyaki is best when the chicken browns first, then the sauce reduces into a glaze.
- If the sauce reduces too far and starts catching on the pan, add 1-2 tbsp (15-30 ml) water to loosen it.
- Skin-on thighs give the most traditional flavor and texture, but boneless skinless thighs also work; reduce the first side cooking time by 1-2 minutes.
- For a slightly sweeter glaze, add up to 1 extra tbsp (12 g) sugar. For a less sweet version, reduce the sugar by 1 tsp.
- You can mix the sauce up to 2 days ahead and refrigerate it, but cook the chicken just before serving for the best shine and texture.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen the glaze, or microwave in short bursts until hot. The chicken can be frozen for up to 2 months, though the sauce will be a little less glossy after thawing.
Frequently Asked Questions
What is traditional teriyaki sauce made of?
Traditional Japanese teriyaki sauce is usually a simple mix of soy sauce, mirin, sake, and sugar. It is reduced in the pan until it becomes shiny and lightly syrupy.
Can I use chicken breast instead of thighs?
Yes, but breast cooks faster and dries out more easily. Use about 1 1/2 lb (680 g) boneless chicken breast and stop cooking as soon as it reaches doneness before glazing.
Do I need to marinate chicken teriyaki?
No. For this Japanese style, the chicken is typically cooked first and glazed in the sauce rather than marinated for a long time.
Why is my teriyaki sauce too thin?
It usually needs a little more time over the heat. Remove the chicken if needed and simmer the sauce briefly until it coats the back of a spoon.
Quick Info
Prep Time
10 min
Cook Time
20 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
