Go Back

Teriyaki Chicken

Teriyaki chicken with dark amber caramelized edges and a thick, glossy homemade teriyaki sauce. Juicy chicken thighs are pan-seared, glazed, and served over white rice for a sticky Japanese chicken dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Use skinless thighs for quick pan-caramelization.
Teriyaki marinade and sauce
  • 0.33 cup soy sauce Low-sodium if preferred; don’t boil the marinade before separating.
  • 0.25 cup brown sugar, packed Packed for a darker amber glaze.
  • 2 tbsp honey Helps create the sticky sheen.
  • 2 tbsp mirin or rice vinegar Choose mirin for sweeter, or vinegar for tang.
  • 2 tbsp sake or dry sherry (optional) Optional for depth; omit if needed.
  • 3 garlic, minced Freshly minced blends smoothly into the sauce.
  • 1 tsp fresh ginger, grated Use freshly grated ginger for best aroma.
  • 1 tbsp cornstarch mixed with water Combine cornstarch with 2 tbsp water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tbsp vegetable oil For searing the chicken.
Serving
  • 0.25 sesame seeds Sprinkle last so they stay toasted.
  • 0.25 sliced green onions Add fresh bite and color.
  • 0.5 cup steamed rice Serve as the base for the sauce.

Equipment

  • 1 large skillet

Method
 

Make marinade and sauce
  1. In a bowl, whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger until the sugar dissolves and the mixture looks evenly combined.
  2. Reserve half the marinade for the sauce, then place the chicken thighs in the remaining half and marinate for 20 minutes.
Caramelize and glaze the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Add the marinated chicken and cook 5-6 minutes per side until caramelized with dark amber blistered edges and the internal temperature reaches 165°F; remove to a plate.
  3. Pour the reserved marinade into the pan and bring it to a simmer.
  4. Stir in the cornstarch slurry and cook 2-3 minutes until the sauce turns thick and glossy.
  5. Return the chicken to the pan and turn to coat in the teriyaki sauce until the surface is evenly glazed.
Serve
  1. Serve the glazed teriyaki chicken over steamed rice, drizzle with any extra sauce from the pan, and garnish with sesame seeds and sliced green onions.

Notes

For the best sticky glaze, don’t overcrowd the skillet—work in batches if needed so the edges blister instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or water-to-sauce to loosen. Freezing is not recommended because the sauce texture can thin after thawing. For a lighter option, use skinless chicken breast and reduce cooking time by a few minutes, but expect less dark amber blistering than thighs.