Teriyaki Chicken (Authentic)
This teriyaki chicken is made with juicy chicken thighs and a simple homemade sauce of soy sauce, sake, mirin, and sugar. The sauce reduces into a glossy glaze, making it an easy, better-than-takeout dinner to serve with rice.
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
Chicken Thighs Work Best: I like using chicken thighs because they stay juicy and give the sauce a better texture than chicken breast.
Do not Rush the Glaze: Keep the heat at medium so the sauce has time to reduce without burning from the sugar.
Spoon the Sauce Over the Chicken: I like to baste the chicken as it cooks because it helps the glaze coat the top and sides evenly.
Slice after Cooking: Keep the chicken thighs whole while they cook, then slice them at the end so they stay tender inside.
Storage: I keep leftovers in an airtight container in the fridge for up to 4 days and reheat them gently with a splash of water.
Nutrition
Calories: 566kcal | Carbohydrates: 38g | Protein: 52g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 238mg | Sodium: 2447mg | Potassium: 717mg | Fiber: 1g | Sugar: 28g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg
