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Chicken Teriyaki (Japan) Recipe

Japanese · Main course · 30 min total

A classic Japanese dish featuring juicy chicken thighs glazed in a sweet and savory homemade teriyaki sauce. Quick and easy for a weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup sake or dry white wine
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• Sesame seeds and sliced green onions for garnish

Instructions

1. In a small bowl, combine soy sauce, sake, mirin, and sugar to make the teriyaki sauce. Set aside.
2. Trim excess fat from chicken thighs and pat dry with paper towels.
3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down (if skin-on) and cook until golden brown, about 4-5 minutes per side.
4. Reduce heat to medium. Add ginger and garlic to the pan, stirring for 30 seconds until fragrant.
5. Pour the teriyaki sauce into the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes, flipping chicken halfway through, until chicken is cooked through.
6. Remove chicken from skillet and let rest on a cutting board. Increase heat to medium-high and boil the sauce until slightly reduced, about 2-3 minutes.
7. Stir in the cornstarch slurry and cook for 1 minute until sauce thickens.
8. Slice chicken into bite-sized pieces and drizzle with the thickened sauce. Garnish with sesame seeds and green onions.

Tips

• For extra flavor, marinate chicken in half the sauce for 30 minutes before cooking.
• Serve over steamed rice with a side of steamed vegetables.
• Leftover teriyaki sauce can be stored in the refrigerator for up to a week.

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