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Teriyaki Chicken

Teriyaki chicken with caramelized chicken thighs glazed in a thick, glossy homemade teriyaki sauce. Dark amber blistered edges and sesame seeds in a sticky coating make this an easy teriyaki recipe for a Japanese chicken dinner over white rice.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless skinless chicken thighs
teriyaki marinade and sauce
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp sake or dry sherry (optional) Use if you want a more rounded flavor; you can omit.
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1 tbsp vegetable oil
to serve
  • 0.5 sesame seeds, sliced green onions, and steamed rice for serving

Equipment

  • 1 large skillet

Method
 

Marinate the chicken
  1. Whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger until the sugar dissolves. Reserve half of the mixture for the sauce and use the other half to coat the chicken.
  2. Marinate the chicken for 20 minutes. Let it sit at cool room temperature while the marinade works, so the glaze flavors soak in.
Caramelize and glaze
  1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook 5-6 minutes per side until caramelized and the internal temperature reaches 165°F.
  2. Remove the chicken from the skillet and pour the reserved marinade into the pan. Bring it to a simmer, scraping up the browned bits for a darker amber sauce.
  3. Stir in the cornstarch slurry and cook 2-3 minutes until thick and glossy. The sauce should coat the back of a spoon.
  4. Return the chicken to the pan and turn to coat in the teriyaki sauce. Cook for 30-60 seconds more so the edges look blistered and sticky.
Serve
  1. Serve the teriyaki chicken over steamed rice and drizzle with any extra sauce. Finish with sesame seeds and sliced green onions so the topping stays bright.

Notes

Pro tip: reserve half the marinade before it touches raw chicken, then simmer the reserved portion to thicken into a glossy glaze. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently in a skillet until hot. Freezing is not recommended for the best texture of the glaze. For a lower-sugar option, reduce the brown sugar to 2 tbsp and add an extra 1 tbsp mirin for balance.