How to Make Chicken Teriyaki
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.
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
What goes in.
- 2 lbchicken thighs, boneless and skinless
- 1/3 cupsoy sauce
- 1/4 cupmirin
- 3 tbspsugar
- 2 tbspsake or dry white wine
- 1 clovegarlic, minced
- 1 tspfresh ginger, grated
- 1 tbspvegetable oil
- 1green onion, sliced thin
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.
The method.
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.
Other turns to take.
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.
When it doesn't go to plan.
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
The ones that keep coming up.
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.