Japanese · Main · Easy
Chicken Teriyaki
Juicy pan seared chicken thighs glazed in a sweet and savory homemade teriyaki sauce. Better than takeout and on the table in 25 minutes.
The whole recipe in 60 seconds
Chicken Teriyaki, in 5 ideas
- Thighs stay juicier than breasts and are more forgiving if you overcook them slightly
- Patting the chicken dry before searing gives you a much better golden crust
- Mirin adds a gentle sweetness that sugar alone cannot match, find it in the Asian aisle
- Let the sauce reduce until it coats the back of a spoon for that glossy restaurant finish
- Slice against the grain so every bite stays tender
What you need
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 green onions, sliced
How to make it
Directions
- Whisk the soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger in a small bowl until the sugar dissolves.
- Heat the oil in a large skillet over medium-high heat. Pat the chicken dry and sear 4 to 5 minutes per side until golden.
- Pour the sauce into the skillet and bring to a simmer. Cook 5 minutes, turning the chicken once, until cooked through.
- Stir in the cornstarch slurry and simmer 1 to 2 minutes until the sauce thickens to a glaze.
- Slice the chicken, spoon the glaze over it, and top with sesame seeds and green onions. Serve over rice.
Money saver. Chicken thighs are usually cheaper per pound than breasts, and a homemade teriyaki sauce costs pennies compared to a bottle.