Teriyaki Chicken Recipe
Overview
Teriyaki chicken is a Japanese-style dish made with pan-seared or grilled chicken coated in a thick, glossy teriyaki sauce made from soy sauce, sugar, and aromatics. The result is tender chicken with a slightly caramelized glaze that is salty, sweet, and umami-rich.
Ingredients
Chicken
- 500 to 700 g chicken thighs or breast (boneless, skinless)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornflour (optional, for light crisp coating)
- 1 tablespoon oil (for cooking)
Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup brown sugar (or honey)
- 2 tablespoons mirin (optional but authentic taste)
- 2 tablespoons rice vinegar (or white vinegar)
- 3 to 4 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 cup water
- 1 teaspoon cornflour mixed with 2 tablespoons water (slurry for thickening)
Optional garnish
- Sesame seeds
- Spring onions (chopped)
- Chili flakes (optional)
Preparation Steps
Step 1: Prepare the chicken
Cut the chicken into medium-sized bite pieces or leave whole thighs for a classic presentation.
Season with salt and black pepper.
If you want slightly crispy edges, lightly coat the chicken with cornflour. This helps the sauce stick better and gives a restaurant-style texture.
Step 2: Sear the chicken
Heat oil in a pan on medium-high heat.
Add the chicken pieces in a single layer.
Cook for 3–5 minutes on each side until golden brown.
Do not fully cook inside at this stage because it will finish cooking in the sauce.
Once browned, remove and set aside.
Step 3: Make teriyaki sauce
In the same pan, reduce heat to medium.
Add garlic and ginger. Sauté for 30–40 seconds until fragrant.
Add soy sauce, brown sugar, rice vinegar, mirin, and water.
Stir well and let it come to a gentle simmer.
The sugar will dissolve and the sauce will become aromatic and slightly thick.
Step 4: Thicken the sauce
Add the cornflour slurry slowly while stirring continuously.
Let the sauce simmer for 2–3 minutes until it becomes glossy and slightly thick.
It should coat the back of a spoon.
Step 5: Combine chicken and sauce
Add the seared chicken back into the pan.
Mix well so every piece is coated with sauce.
Let it cook for another 5–7 minutes on low heat so the chicken absorbs the flavor and becomes tender.
The sauce will further thicken and caramelize slightly.
Step 6: Final glaze
Increase heat slightly for 1–2 minutes at the end to create a sticky glaze.
Be careful not to burn the sugar.
The chicken should look shiny and coated evenly.
Serving Suggestions
Teriyaki chicken is usually served with:
- Steamed rice
- Fried rice
- Noodles
- Stir-fried vegetables
You can also serve it with:
- Cucumber salad
- Pickled vegetables
- Sesame slaw
Tips for Best Teriyaki Chicken
- Chicken thighs are better
They stay juicy and tender compared to breast meat. - Do not overcook early
Chicken finishes cooking in sauce, so searing should be quick. - Balance sauce carefully
Too much sugar makes it overly sweet; too much soy makes it salty. - Use low heat for glaze
High heat can burn the sauce quickly. - Let it rest 5 minutes before serving
This helps flavors settle.
Variations
1. Spicy teriyaki chicken
Add chili flakes or chili paste to the sauce.
2. Honey teriyaki
Replace brown sugar with honey for a smoother sweetness.
3. Grilled teriyaki chicken
Marinate chicken in sauce for 1–2 hours and grill instead of pan cooking.
4. Healthy version
Use less sugar and steam chicken instead of frying.
