Teriyaki Chicken Recipe

Teriyaki Chicken is a crave-worthy dish featuring tender, juicy chicken thighs with perfectly crispy, golden skin, all bathed in a luscious, sweet, and sticky teriyaki glaze. Every bite bursts with rich umami and a balance of savory-sweet flavors that will have you coming back for more. Whether for a quick weeknight dinner or a special meal, this easy-to-make recipe brings authentic Japanese comfort right to your table!

Teriyaki Chicken Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients
4 pieces chicken thighs, skin-on, boneless
1/8 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons soy sauce
3 tablespoons mirin wine
3 tablespoons sake
3 tablespoons water
2 tablespoons sugar
1/2 teaspoon ginger, minced
1 tablespoon cooking oil

Teriyaki Chicken Instructions

1. Prepare the chicken:

• Remove extra fat and skin from chicken thighs. Make 1-inch deep slits across the meat without cutting all the way through, to help absorb flavors and cook faster.
• Use a paper towel to scrub the skin to remove any hair.
• Season both sides with salt and white pepper.

2. Make the sauce:

• In a bowl, mix soy sauce, mirin, sake, water, sugar, and minced ginger.

3. Cook the chicken:

• In a pan over medium heat, add cooking oil. Place chicken skin-side down and cook for 3 minutes until golden brown.
• Flip and cook the other side for 3 minutes until golden brown.
• Remove excess oil from the pan.

4. Simmer in sauce:

• Flip the chicken, pour in the sauce, cover with a lid, reduce heat to low, and cook for 6 minutes.
• Flip again, cover, and cook for another 6 minutes.
• Uncover, increase heat to high, and cook until sauce reduces and thickens, about 5 minutes.

5. Serve:

• Remove the chicken from the pan, cut into small pieces, and enjoy!

Tips & notes

• Skin prep: Scrubbing the skin with a paper towel helps remove any stray hairs and results in a cleaner crisp.
• Cutting slits: Deep slits allow the teriyaki sauce to penetrate and help the chicken cook evenly.
• Sauce reduction: Make sure to finish over high heat uncovered to get a sticky glaze that clings perfectly to the chicken.
• Cooking oil: Use a neutral, high-smoke-point cooking oil like avocado, grapeseed, or peanut oil for best results.