cook · dinner · japanese

How to Make Chicken Teriyaki

Name: How to Make Chicken Teriyaki
Cuisine: japanese

Most teriyaki you've had is probably too sweet or too thick. The real thing has balance—salty, sweet, with just enough body to cling to the chicken without turning into syrup.

Total time: 25 min
Hands-on: 25 min
Serves: 4
Difficulty: Easy

Before you start

Get your glaze consistency right

The sauce will thicken as it cools, so pull it off heat when it's slightly thinner than you want. Overcooked teriyaki turns into candy.

large skillet
small saucepan
tongs

Ingredients

2 lb chicken thighs, boneless and skinless
1/3 cup soy sauce
1/4 cup mirin
3 tbsp sugar
2 tbsp sake or dry white wine
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp vegetable oil
1 green onion, sliced thin

The glaze

Reduce until it coats the spoon

Simmer the sauce until it's thick enough to coat the back of a spoon but still flows when you tip the pan. This takes about 5 minutes of gentle bubbling.

Step by step

Make the teriyaki sauce. Combine soy sauce, mirin, sugar, sake, garlic, and ginger in a small saucepan. Bring to a gentle simmer and cook until it reduces by about half and coats the back of a spoon, about 5 minutes. Set aside.
Prepare the chicken. Pat chicken thighs dry and season with salt and pepper. If they're thick, pound them to even thickness so they cook evenly.
Sear the chicken. Heat oil in a large skillet over medium-high heat. Add chicken and cook without moving for 4-5 minutes until golden brown. Flip and cook another 4-5 minutes until cooked through.
Glaze the chicken. Reduce heat to medium-low. Pour the teriyaki sauce over the chicken and turn the pieces to coat. Let it bubble gently for 1-2 minutes until the sauce clings to the chicken.
Rest and serve. Transfer chicken to a cutting board and let rest 3 minutes. Slice and arrange on plates, spooning any remaining sauce over the top. Garnish with green onions.

Tips & troubleshooting

Dark meat chicken stays juicier than breast meat in this preparation
Don't skip the sake—it adds depth that water or more soy sauce can't match
Save time by making extra sauce and keeping it in the fridge for up to a week

Variations

Grilled Teriyaki. Grill the chicken over medium heat, basting with sauce in the last few minutes of cooking.
Teriyaki Salmon. Use salmon fillets instead of chicken, cooking skin-side down first for 4 minutes, then flipping and glazing.
Spicy Teriyaki. Add 1 teaspoon of red pepper flakes or a minced serrano pepper to the sauce.

Questions

Can I use chicken breast instead of thighs?: Yes, but watch the timing carefully. Breast meat dries out faster, so cook just until it reaches 165°F internal temperature.
What if I don't have mirin?: Mix 2 tablespoons rice wine vinegar with 1 tablespoon sugar, or use 1/4 cup dry white wine with an extra tablespoon of sugar.
Why is my sauce too thick?: Add a tablespoon of water or sake and warm it gently. The sauce continues to thicken as it cools, so err on the thin side while cooking.