Authentic Chicken Teriyaki Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

9.5

Difficulty

9.2

Presentation

8.0

Nutrition

9.5

Value

9.5

Instructions

9.5

Ingredients

9.5

Time Accuracy

9.8

Would Make Again

9.4

Overall

Cooking Timeline

Prep 15 min

Cook 15 min

Step 1
Step 2
Step 3 8 min
Step 4
Step 5
Step 6 5 min

Ingredients

Servings

Units

Chicken

1.5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
1 tbsp vegetable oil (for searing)

Teriyaki Sauce

1/3 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp sugar

Aromatics

1 tsp garlic (minced)
1 tsp ginger (grated)

Garnish

1 tsp sesame seeds (toasted)
2 stalks scallions (thinly sliced)

Equipment

Large skillet Cast iron or non-stick preferred
Whisk For mixing sauce
Measuring cups and spoons

Instructions

1

In a small bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar dissolves completely.
2

Heat vegetable oil in a large skillet over medium-high heat.
3

Add chicken thighs skin-side down (or smooth side down) and sear until golden brown, about 5-6 minutes.
8 min
4

Flip the chicken and cook for another 3-4 minutes until cooked through. Drain excess oil if necessary.
5

Add minced garlic and grated ginger into the pan, cooking for 30 seconds until fragrant.
6

Pour the teriyaki sauce mixture into the skillet. Bring to a simmer, spooning the sauce over the chicken continuously until it thickens into a glossy glaze.
5 min

Nutrition

Calories 350

Protein 30g

Carbs 12g

Fat 16g

Fiber 0g

Sugar 10g

Sodium 780g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An incredible homemade teriyaki recipe that beats takeout every time.

Pros

Quick and easy
Glossy authentic glaze
Uses simple ingredients

Cons

Requires close attention while reducing sauce

Overview

A foolproof guide to making restaurant-quality Japanese chicken teriyaki at home.

AI Insights

Summary

A fast and savory Japanese classic featuring chicken thighs cooked with a rich, glossy homemade reduction sauce.

Tips

Simmer the sauce on medium heat until it coats the back of a spoon for that perfect glaze
Use boneless skinless chicken thighs for maximum tenderness and flavor
Garnish with toasted sesame seeds just before serving for added aroma

Substitutions

Chicken thighs → Chicken breast
Sugar → Honey or brown sugar

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Pairing

Steamed white or brown rice Sautéed bok choy or steamed broccoli

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FAQ

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs stay juicier. If using breasts, be careful not to overcook them.

Can I omit the sake and mirin?

Mirin and sake provide authentic flavor, but you can substitute mirin with extra sweet water or rice vinegar with a pinch of sugar, and use chicken broth instead of sake.