Teriyaki Chicken Recipe
Teriyaki chicken is a Japanese classic for good reason: juicy chicken thighs coated in a glossy, sweet-savoury glaze, sliced and served over rice. With a homemade sauce that takes minutes, it beats any takeaway and comes together in one pan.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 450
Ingredients
- 700 g boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- Steamed rice, to serve
- Sliced spring onions and sesame seeds, to garnish
Instructions
- Mix the soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small bowl to make the teriyaki sauce.
- Heat the oil in a large pan over medium-high heat and cook the chicken thighs for 5 to 6 minutes per side until golden and cooked through.
- Remove the chicken to a plate and rest it for 5 minutes while you make the sauce.
- Pour the teriyaki sauce into the same pan and simmer for 2 to 3 minutes until it thickens and turns glossy.
- Slice the chicken, return it to the pan, and turn the pieces gently so every piece is coated in the glaze.
- Serve over steamed rice, spoon over the remaining sauce, and finish with spring onions and sesame seeds.
Pro tips
- Chicken thighs are the safer choice here, as they stay juicy even if slightly overcooked.
- Let the sauce simmer until it coats the back of a spoon; that is the right glazing consistency.
- Rest the chicken before slicing so the juices redistribute and the meat stays tender.
- Double the sauce if you like extra to drizzle over the rice.
Frequently asked questions
Should I use chicken thighs or breasts?
Boneless thighs stay juicier and are more forgiving than breasts, but breasts work too if you watch the cooking time carefully and do not overcook them.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce keeps in a sealed jar in the fridge for up to a week and is also great over salmon, tofu, or vegetables.
Why does my teriyaki sauce keep burning?
Add it only in the last few minutes of cooking. The sugar in the sauce burns quickly, so it should glaze the chicken, not cook with it from the start.
Can I grill the chicken instead of pan-frying it?
Yes, grill the chicken over medium-high heat for about 6 minutes per side, then brush it with the sauce in the final minutes for a smoky chargrilled version.
