Teriyaki chicken is a quick Japanese-inspired dinner made with juicy chicken thighs and a glossy, sweet, and savory sauce. The chicken cooks in the sauce until it turns sticky, flavorful, and perfect for serving over rice.
Why You'll Love My Teriyaki Chicken
- It uses simple pantry ingredients to make a homemade teriyaki sauce.
- The chicken turns out juicy with a glossy, sticky glaze.
- It tastes better than takeout and is ready in about 20 minutes.
- It pairs perfectly with rice and vegetables for an easy dinner.
There was a small Japanese restaurant in Sevilla that my friends and I used to visit whenever we wanted something different from the usual tapas. I always ordered teriyaki chicken because I loved how the sauce clung to the chicken and soaked into the rice underneath. The plate looked simple, but every bite had the perfect balance of sweet and savory flavors.
Now I make this teriyaki chicken at home whenever I want an easy dinner that everyone enjoys. Since the sauce is made from pantry staples like soy sauce, sake, mirin, and sugar, there's no need for bottled sauces. The chicken cooks directly in the glaze, creating a sticky coating that tastes better than takeout. If you enjoy this kind of quick chicken dinner, you may also like my Chicken Katsu Curry, Honey Garlic Chicken Thighs, or Marry Me Chicken. Served over rice with vegetables, it's one of those recipes that never lasts long at the table.
Key Ingredients in Teriyaki Chicken
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken & Oil: I use chicken thighs because they stay juicy and tender during cooking. A little vegetable oil helps create a beautiful golden crust before the sauce is added.
- The Homemade Teriyaki Sauce: Soy sauce brings savory flavor, while mirin and sake add sweetness and depth. I use sugar to create the classic sticky glaze that coats every piece of chicken beautifully.
- Garnishes: Scallions add freshness and a mild onion flavor, while sesame seeds provide a subtle crunch and a traditional finishing touch.
How to Make Teriyaki Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Chicken: Pat dry four boneless, skinless chicken thighs, then sear them in a skillet with vegetable oil over medium-high heat until golden brown. Once cooked, transfer them to a plate and set aside.
2. Mix the Sauce: Combine mirin, sake, and soy sauce in a small bowl, stirring until well blended.
3. Simmer the Sauce: Pour the sauce into the same skillet, add the sugar, and stir well. Let it simmer for about 2 minutes, allowing the flavors to meld together.
4. Coat the Chicken in Sauce: Return the chicken thighs to the pan and let the sauce simmer for 4-6 minutes, occasionally spooning it over the chicken. Once the sauce thickens and evenly coats the chicken, remove from the heat.
What Makes Homemade Teriyaki Sauce So Good
Traditional teriyaki sauce uses soy sauce, mirin, sake, and sugar to create the balance of sweet and savory flavors that make teriyaki so popular. As the sauce simmers, it naturally thickens into a glossy glaze that coats the chicken beautifully without needing cornstarch.
My Tips for the Best Sticky Teriyaki Sauce
Pat the Chicken Dry: Patting the chicken dry before cooking helps it brown better and develop more flavor in the pan.
Use a Large Skillet: I use a large skillet so the chicken has enough space to sear instead of steam.
Let the Chicken Rest: Allow the chicken to rest for a minute or two before slicing because I find it stays juicier this way.
Adjust the Glaze: I sometimes simmer the sauce a little longer when I want a thicker glaze, or stop earlier for a lighter coating.
Storage
If there's any left (which rarely happens), I keep it in an airtight container for up to four days or freeze it for up to three months. Just reheat it gently, and it tastes just as good as the day you made it.
What to Serve With Teriyaki Chicken
Teriyaki chicken is traditionally served with steamed rice, which absorbs the extra sauce beautifully. It also pairs well with roasted broccoli, sautéed zucchini, or a crisp salad for a complete meal.
Try These Chicken Recipes Next!
Recipe
Teriyaki Chicken (Authentic)
Ingredients
- 500 g boneless skinless chicken thighs
- 1 tablespoon vegetable oil
Teriyaki Sauce
- 70 ml light soy sauce
- 80 ml cooking sake
- 80 ml mirin
- 35 g granulated sugar
Optional Garnish
- 1 scallion - Thinly sliced, optional
- 1 teaspoon white sesame seeds - optional
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Place the 1 pound (500 g) boneless skinless chicken thighs smooth side down and cook for 4-5 minutes, until golden brown.
- Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
- In a small bowl, whisk together ¼ cup (70 ml) light soy sauce, ⅓ cup (80 ml) cooking sake, and ⅓ cup (80 ml) mirin. Pour the mixture into the skillet, add 3 tablespoons (35 g) granulated sugar, and stir until dissolved. Simmer for 2 minutes.
- Return the chicken to the skillet and cook for 4-6 minutes, occasionally spooning the sauce over the chicken as it reduces into a glossy glaze that coats the chicken beautifully.
- Transfer the chicken to a cutting board and slice into ½- to ¾-inch (1½-2 cm) thick pieces.
- Serve the teriyaki chicken over steamed rice with vegetables or a fresh salad. Garnish with 1 thinly sliced scallion and 1 teaspoon white sesame seeds, if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Teriyaki Chicken recipe is absolutely fantastic! The sauce is the perfect balance of sweet and savory, and it coats the chicken beautifully.