Chicken Teriyaki
Golden, pan-seared chicken thighs glazed in a shiny, sweet-savory homemade sauce made from just four classic Japanese pantry staples. No complicated marinating steps and no bottled shortcuts - this is the real deal.
Equipment
- Large non-stick or stainless steel skillet - 10 to 12 inches
- Tongs
- Small mixing bowl
- Whisk or fork
- Cutting board
- Sharp knife
- Meat thermometer - optional, for beginners
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs - 680g
- 1 tablespoon neutral oil - vegetable, canola, or avocado oil
- 3 tablespoons soy sauce - 45ml, Japanese brand recommended
- 3 tablespoons mirin - 45ml, look for "hon mirin"
- 3 tablespoons sake - 45ml, dry sherry is a reasonable substitute
- 1 tablespoon granulated white sugar - 12g
- salt - a light pinch to season the chicken before cooking
For Serving (Optional)
- sesame seeds - for garnish, adds a subtle nuttiness
- sliced green onions - for garnish, brings a fresh, mild bite
- steamed white rice - short-grain or medium-grain, for serving
Instructions
- In a small bowl, combine soy sauce, mirin, sake, and granulated sugar. Whisk until sugar is fully dissolved (30-60 seconds).
- Pat chicken thighs completely dry with paper towels. If any are thicker than others, butterfly them to even thickness. Season lightly with salt.
- Heat the skillet over medium-high heat with oil for 1-2 minutes until shimmering. Place chicken in a single layer, smooth side down, and don't move for 4-5 minutes until deep golden brown.
- Flip and cook second side for 3-4 minutes until internal temperature reaches 165°F (74°C).
- Reduce heat to medium. Blot any pooling excess oil with paper towels. Pour sauce over chicken, turning to coat. Cook for 2-3 minutes until sauce thickens and turns glossy mahogany.
- Transfer chicken to cutting board and rest 2 minutes. Slice against the grain into 1-inch strips. Serve over rice, spooning remaining sauce over top. Garnish with sesame seeds and green onions if desired.
Notes
- Always dry the chicken thoroughly: Moisture on the surface prevents browning. Use multiple paper towels and press firmly.
- Don't crowd the pan: Cook in two batches if needed. Crowding causes steaming instead of searing.
- Watch the sauce closely: The sugars can go from caramelized to burnt in seconds. Remove from heat as soon as it looks glossy and thick.
- Blot excess fat before adding sauce: Too much rendered fat will prevent the sauce from adhering properly and make it greasy.
- Substitute for sake: Dry sherry is the closest substitute. Dry white wine or diluted apple juice can work in a pinch.
- Gluten-free option: Replace regular soy sauce with tamari. Always check the label to confirm it's certified gluten-free.
- Store leftovers: Refrigerate in an airtight container for up to 3-4 days. Freeze for up to 2 months.
- Reheat gently: Stovetop with a splash of water or broth over medium-low heat. Microwave with a damp paper towel in 30-second increments.