Chicken Teriyaki
Boneless skinless chicken thighs, mirin and sake come together in this Japanese chicken β 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the chicken thighs dry and season them lightly with salt on both sides so the surface browns evenly in the pan.
- Stir together the soy sauce, mirin, sake, sugar and grated ginger in a small bowl until the sugar dissolves, and set this teriyaki sauce aside.
- Heat the oil in a wide frying pan over medium heat and lay the thighs in smooth-side down, cooking undisturbed for 5 to 6 minutes until golden, then flip and cook the second side for 4 to 5 minutes.
- Pour off any excess fat, add the sauce, and simmer the chicken for 4 to 5 minutes, spooning the bubbling glaze over the meat until it thickens and coats the pieces.
- Confirm the chicken is fully cooked to an internal temperature of 75 C with no pink remaining at the thickest part, then rest it briefly on a board.
- Slice the thighs into bite-sized strips, return them to the pan to coat in the glaze, and serve over steamed rice scattered with sesame seeds and sliced spring onion.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Chicken Teriyaki
- Honey Teriyaki Salmon Seafood
- Yaki Udon Vegetarian
- Tonkatsu pork Pork
- Japanese gohan rice Side
Tips & common questions
How long does Chicken Teriyaki take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Teriyaki is an original Japanese recipe developed in-house by Consomee. Photo: Teriyaki chicken and beef Yakiniku pancit styleCNE.jpg by CNEcija12345, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.