Chicken Teriyaki
Japan’s most beloved weeknight dinner — tender chicken glazed in a rich, sweet-savory teriyaki sauce, ready in just 30 minutes.
Few dishes capture the essence of Japanese home cooking quite like Chicken Teriyaki. Originating from the ancient technique of teri (glaze) and yaki (grill), this iconic dish transforms humble chicken thighs into something extraordinary. A silky, caramelized sauce of soy, mirin, and sake coats every bite, delivering that perfect balance of sweet and savory that has made teriyaki a global sensation.
Ingredients
For the Chicken
- ✦800g boneless, skin-on chicken thighs
- ✦1 tbsp neutral oil (sunflower or vegetable)
- ✦Salt and white pepper to taste
For the Teriyaki Sauce
- ✦80ml soy sauce (preferably Japanese)
- ✦80ml mirin
- ✦60ml sake (or dry sherry)
- ✦2 tbsp caster sugar
- ✦2 cloves garlic, grated
- ✦1 tsp fresh ginger, grated
To Serve
- ✦400g Japanese short-grain rice, steamed
- ✦2 spring onions, finely sliced
- ✦1 tbsp toasted sesame seeds
- ✦Pickled ginger (optional)
- ✦Steamed broccoli or bok choy (optional)
Step-by-Step Instructions
Make the Teriyaki Sauce
Combine soy sauce, mirin, sake, sugar, grated garlic, and ginger in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened. Remove from heat and set aside.
Prepare the Chicken
Pat the chicken thighs completely dry with kitchen paper — this is essential for a proper sear. Score the skin a few times with a sharp knife to prevent curling. Season lightly with salt and white pepper on both sides.
Sear the Chicken
Heat oil in a large heavy-based frying pan or cast-iron skillet over medium-high heat. Place chicken thighs skin-side down and press lightly with a spatula. Cook undisturbed for 7–8 minutes until the skin is deeply golden and crispy. Flip and cook for a further 5 minutes.
Glaze with Teriyaki Sauce
Reduce heat to medium-low. Pour the teriyaki sauce over the chicken. Spoon and baste continuously as the sauce bubbles and reduces, coating the chicken in a gorgeous, lacquered glaze. Cook for 3–4 minutes until the sauce has thickened and the chicken is cooked through (internal temperature 75°C / 165°F).
Rest and Slice
Transfer the glazed chicken to a cutting board and rest for 3 minutes. This allows the juices to redistribute, keeping every bite moist and tender. Slice diagonally into thick, glossy pieces — you’ll see the caramelized crust on the outside and juicy meat inside.
Plate and Serve
Mound steamed Japanese rice in warm bowls. Fan the teriyaki chicken slices over the rice. Drizzle any remaining pan glaze over the top, then scatter with sliced spring onions and a generous pinch of toasted sesame seeds. Serve immediately with pickled ginger on the side.
👨🍳 Chef’s Tips
- ✦Skin-on thighs give the best flavour and texture — boneless breasts work but dry out more easily
- ✦Dry the chicken thoroughly before searing — moisture is the enemy of a crispy skin
- ✦Real mirin makes a significant difference — avoid “mirin-style seasoning” if you can
- ✦Don’t rush the glaze — let it reduce slowly for a deeper, more complex flavour
- ✦Leftover teriyaki chicken is incredible in a bento box with rice and pickles the next day
🥗 Nutrition Facts
Per Serving
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