Teriyaki chicken is chicken glazed with a shiny, savory-sweet sauce made from soy sauce, mirin, sake, and sugar. Teriyaki is a Japanese cooking method, while the familiar chicken version became especially popular in Japanese-American cooking; this stovetop recipe gives you tender chicken and a glossy glaze without burning the sugar.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, trimmed
- ¼ cup (60 ml) Japanese soy sauce
- ¼ cup (60 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) neutral oil, such as canola
- 2 tsp (6 g) cornstarch mixed with 1 tbsp (15 ml) cold water, optional, for a thicker glaze
- 2 scallions, thinly sliced, for serving
- 1 tsp (3 g) toasted sesame seeds, for serving
Instructions
- Pat the chicken dry with paper towels and trim away any large pieces of excess fat. If the thighs vary greatly in thickness, gently flatten the thicker parts so they cook evenly. Cut large thighs in half if needed to make manageable pieces; keep them large enough to turn easily.
- In a small bowl, stir together the soy sauce, mirin, sake, and sugar until the sugar begins to dissolve. Set this sauce beside the stove. For a thicker finish, also stir the cornstarch with cold water in a separate small cup; do not add it to the sauce yet.
- Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if the pan is crowded. Cook for about 5–6 minutes on the first side, until browned, then turn and cook for another 4–5 minutes. The chicken does not need to be fully cooked at this stage. Reduce the heat if the pan becomes very dark or the oil smokes.
- Pour the sauce into the skillet around the chicken. Bring it to a gentle simmer, then reduce the heat to medium-low. Turn the chicken occasionally and simmer for 5–8 minutes, depending on its thickness, until the thickest pieces reach 165°F (74°C) on an instant-read food thermometer. This is the USDA FSIS safe minimum internal temperature for poultry; check without touching bone or the pan.
- For a naturally reduced glaze, transfer the cooked chicken to a clean plate and simmer the sauce for 1–3 minutes, stirring, until shiny and lightly syrupy. Return the chicken to coat it. If you prefer a thicker sauce, whisk the cornstarch slurry again, stir in about half, and simmer for 30–60 seconds. Add more a little at a time only if needed; the sauce thickens further as it cools.
- Slice the chicken against the grain, if desired, and spoon the glaze over it. Scatter with scallions and sesame seeds and serve while hot.
Tips
- Choose the right pan and heat. A wide skillet helps the chicken brown and gives the sauce room to reduce. Keep the sauce at a gentle simmer once it is added; hard boiling can make the sugar scorch before the chicken is done.
- Know your ingredients. Mirin is sweet Japanese rice wine; use hon-mirin when available. If you cannot find it, substitute 3 tbsp (45 ml) dry sherry or sake plus 1 tbsp (15 ml) water and retain the recipe’s sugar. The flavor will be less sweet and rounded. If sake is unavailable, use water; the result will be slightly less aromatic.
- Adjust salt carefully. Soy sauce varies in saltiness. If using reduced-sodium soy sauce, the glaze may taste milder, so taste it after reducing and add a little soy sauce if needed. Avoid adding salt before tasting.
- Use a thermometer, not color alone. Sauce can darken quickly, and browned chicken is not proof that the center is safe. Check several thick pieces for 165°F (74°C), and use a clean plate and utensils for the cooked chicken.
Serving Suggestions
Serve the chicken over steamed Japanese short-grain rice, with extra glaze spooned over the rice. For a balanced meal, add quick-cooked broccoli, green beans, or bok choy, or offer a simple cucumber salad alongside. A bowl of miso soup or a few pickled vegetables also complements the sweet-salty sauce. If serving family-style, slice the chicken after cooking so its juices stay in the meat, then arrange it with the sauce on top.
Variations
Chicken breast: Use 1½ lb (680 g) boneless, skinless breasts, sliced horizontally into cutlets of even thickness. They may cook faster than thighs, so begin checking their temperature early and remove them as soon as the thickest part reaches 165°F (74°C).
Grilled teriyaki: Grill the chicken over medium heat until nearly cooked, then brush with a separately simmered sauce during the final few minutes. Do not brush on sauce that has touched raw chicken unless you boil it thoroughly first; reserve a clean portion for serving.
Ginger or garlic: Add 1 tsp (2 g) finely grated fresh ginger or 1 small garlic clove, minced, to the sauce. These are common flavor additions, but they are not required for a simple teriyaki glaze.
Japanese-American style: Many restaurant-style versions use a thicker, sweeter glaze, sometimes thickened with cornstarch. Add the optional slurry gradually and adjust the sugar by up to 1 tbsp (12 g) if you prefer a sweeter finish. Teriyaki recipes vary by household and region; neither style represents the only version.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of cooking, in a covered, shallow container. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. For longer storage, freeze it in an airtight container for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you need in a covered skillet over low heat with a splash of water, or in the microwave, until it reaches 165°F (74°C). Stir or turn pieces during microwave reheating so they warm evenly. Discard chicken left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Where did teriyaki chicken originate?
Teriyaki comes from Japan. The word describes a cooking approach: “teri” refers to the shine created by a sweet soy-based glaze, and “yaki” means grilling or broiling. Chicken teriyaki as commonly served in the United States developed within Japanese-American food culture, and versions differ by cook and region.
Is teriyaki chicken traditionally Japanese?
Teriyaki is a Japanese technique, but today’s chicken recipes are not all identical to a single traditional formula. Japanese preparations may use fish or other ingredients and often rely on a simple soy, mirin, sake, and sugar mixture. Some Japanese-American versions are sweeter or thicker.
Can I make the sauce without mirin?
Yes. Use 3 tbsp (45 ml) dry sake or dry sherry plus 1 tbsp (15 ml) water in place of the ¼ cup (60 ml) mirin, and keep the sugar in the recipe. This substitute is less sweet and lacks mirin’s distinctive flavor, so taste the finished glaze before serving.
Why is my teriyaki sauce thin?
It may need more time to reduce. Simmer it uncovered for a few minutes after the chicken is cooked, watching closely because sugar can burn. If you want a thicker, restaurant-style coating, add the cornstarch slurry a little at a time and simmer briefly.
Can I marinate the chicken in the sauce?
Yes, but it is not necessary for this recipe. If you do, refrigerate the chicken while marinating, then discard the marinade or bring it to a full boil before using it as a sauce. For easier glazing and better browning, this method cooks the chicken first and reduces fresh sauce in the pan.
Can I use bone-in chicken?
Yes, but it will take longer and the timing will vary with the cut. Cook until the thickest part reaches 165°F (74°C) on a thermometer, keeping the probe away from bone. If the glaze gets too dark before the chicken is done, lower the heat and add a tablespoon of water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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