Name: Teriyaki Chicken with Homemade Teriyaki Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp Japanese cooking wine (sake); 2 tbsp water; 4 chicken thigh fillets, skinless and boneless (about 5 oz / 150 g each); 4 tbsp Teriyaki Sauce Marinade (reserved from above); 1 tbsp oil (vegetable or canola); Extra 2 to 6 tbsp water (for cooking)

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Introduction

Teriyaki Chicken with homemade teriyaki sauce is a classic Japanese dish that’s both flavorful and easy to prepare. Juicy chicken thighs are marinated in a rich, sweet-savory sauce and cooked to perfection for a delightful meal.

A thick, grilled piece of dark brown meat with shiny glaze and charred edges lies at the bottom center on a wooden board. Behind the meat, there is a neat mound of fluffy white rice with soft texture and separated grains. The background shows blurred white marbled texture and a white bowl with bright orange shredded carrot on the left. Two black chopsticks are resting diagonally in the top part of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp Teriyaki Sauce Marinade
4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
1 tbsp oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp Japanese cooking wine (sake)
2 tbsp water

Instructions

Step 1: Combine the soy sauce, mirin, sake, and water in a small saucepan over high heat.
Step 2: Bring the mixture to a boil, then reduce heat and simmer until it reduces by half and thickens to a light syrup consistency, about 5 minutes. Watch closely as it can thicken quickly. Remove from heat and let cool to room temperature.
Step 3: Place the chicken thighs in a bowl and pour the cooled marinade over them. Marinate for at least 20 minutes, preferably overnight, for best flavor.
Step 4: Remove the chicken from the marinade, reserving the marinade liquid.
Step 5: Heat the oil in a non-stick pan over medium to medium-high heat. Avoid very high heat to prevent burning the marinade’s sugar.
Step 6: Cook the chicken skin side down for about 3 minutes. If the skin appears to cook too fast or burn, briefly lower the heat and add 2 to 4 tbsp of water to the pan. This slows searing while letting the chicken cook through.
Step 7: Flip the chicken and cook the other side until nearly done.
Step 8: Just before the chicken finishes cooking, add 2 tbsp of water to the pan and swirl it with the marinade juices released by the chicken to create a glossy, dark sauce. Move the chicken around to coat it well.
Step 9: If you prefer more sauce, add equal parts of teriyaki sauce and water to the pan, bring to a simmer, and cook until it reaches your desired thickness.
Step 10: Serve the teriyaki chicken hot with steamed rice.

Tips & Variations

Marinate the chicken overnight for deeper flavor and tenderness.
Use chicken thighs for juicier results; chicken breasts can be used but may dry out quicker.
Add a sprinkle of toasted sesame seeds or chopped scallions before serving for extra texture and aroma.
Substitute mirin with a combination of sugar and water if unavailable, but the flavor will differ slightly.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken when chilled; add a splash of water when reheating to loosen it.

How to Serve

The image shows a meal served on a wooden board with two main parts: a dark brown grilled meat piece in the front with a shiny, slightly charred surface and juicy texture, and a mound of white rice with fluffy and soft grains behind it. In the background, there is a white bowl with thin orange carrot slices, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to be drier than thighs. Watch cooking time closely to avoid overcooking.

How can I make the teriyaki sauce less sweet?

Reduce the amount of mirin or add a splash of rice vinegar to balance the sweetness while retaining the classic flavor.