Main Course

Japanese Chicken Teriyaki

Tender chicken thighs glazed with a homemade teriyaki sauce made from scratch. This authentic recipe is far superior to store-bought versions.

Md Afroz Alam

Cook Time

Servings

reviews

Easy

Difficulty

Instructions

Make teriyaki sauce

Combine soy sauce, mirin, sake, and sugar in a small saucepan. Add grated ginger and minced garlic. Simmer over medium heat for 8-10 minutes until slightly thickened.

The sauce should coat the back of a spoon when ready.

Prepare chicken

Pat chicken thighs dry and season lightly with salt and pepper. If thick, butterfly them for even cooking.

Pan-fry chicken

Heat a large skillet over medium-high heat. Place chicken skin-side down and cook for 6-7 minutes until skin is golden and crispy. Flip and cook another 5-6 minutes.

Glaze with sauce

Pour teriyaki sauce over chicken, spooning it over the meat continuously. Cook for 2-3 minutes until sauce thickens and creates a glossy coating.

Rest and serve

Remove from heat and let rest for 3 minutes. Slice chicken, drizzle with remaining sauce, and garnish with sesame seeds and sliced green onions. Serve with steamed rice.

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