1. Introduction
Chicken Teriyaki is a Japanese-inspired dish consisting of chicken cooked with a sweet and savory glaze made from soy sauce, sugar, mirin, and sometimes sake. The word teriyaki comes from two Japanese words:
- Teri – meaning shine or glaze
- Yaki – meaning grill or cook over heat
The dish is known for its glossy sauce coating the meat and its balance of salty, sweet, and umami flavors.
Although traditional teriyaki in Japan is often prepared with fish, chicken teriyaki has become one of the most popular versions worldwide, especially in restaurants and home cooking.
The recipe below explains how to create a restaurant-quality chicken teriyaki using simple ingredients.
2. Ingredients
For the Chicken
- 500 g boneless chicken thighs (preferred) or chicken breast
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic (finely minced)
- 1 teaspoon ginger (freshly grated)
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional but recommended)
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (to dissolve cornstarch)
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Steamed broccoli
- Cooked white rice
3. Equipment Needed
- Frying pan or skillet
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Small saucepan (optional)
- Spatula or tongs
4. Preparation Steps
Step 1: Preparing the Chicken
- Wash the chicken under cold water.
- Pat dry with paper towels.
- Trim excess fat from chicken thighs.
- Cut chicken into medium bite-sized pieces (about 3–4 cm).
Drying the chicken helps it brown properly in the pan instead of steaming.
Season the chicken with:
- salt
- black pepper
Let the chicken rest for about 10 minutes before cooking.
Step 2: Making the Teriyaki Sauce
In a bowl combine:
- soy sauce
- mirin
- sake
- brown sugar
- honey
- sesame oil
- rice vinegar
Whisk until the sugar dissolves.
In a separate small bowl mix:
- cornstarch
- water
This mixture will thicken the sauce later.
5. Cooking Process
Step 3: Heating the Pan
- Place a skillet over medium-high heat.
- Add 1 tablespoon vegetable oil.
- Allow the oil to heat for about 30 seconds.
The oil should shimmer slightly but not smoke.
Step 4: Cooking the Chicken
- Add the chicken pieces to the hot pan.
- Spread them in a single layer.
- Cook for 4–5 minutes without moving.
This step creates a golden brown sear.
Flip the chicken pieces and cook another 4 minutes until nearly cooked through.
Add:
- minced garlic
- grated ginger
Cook for 30 seconds until fragrant.
Step 5: Adding the Teriyaki Sauce
- Pour the prepared sauce into the skillet.
- Reduce heat to medium.
- Stir gently so the chicken is coated.
Let the sauce simmer for 2–3 minutes.
Step 6: Thickening the Sauce
Add the cornstarch slurry while stirring continuously.
Cook for 1–2 minutes until the sauce thickens and becomes glossy.
The sauce should coat the chicken evenly.
6. Serving Instructions
Chicken teriyaki is usually served with:
- steamed white rice
- stir-fried vegetables
- sesame seeds
- green onions
To plate:
- Place rice on a plate or bowl.
- Add chicken teriyaki on top.
- Spoon extra sauce over the rice.
- Sprinkle sesame seeds and sliced green onions.
7. Cooking Tips for Better Flavor
Use Chicken Thighs
Chicken thighs remain juicier and absorb sauce better than chicken breast.
Balance the Sauce
If the sauce is too salty, add a little honey or sugar.
If the sauce is too sweet, add a small splash of soy sauce or vinegar.
Avoid Overcrowding
If too much chicken is in the pan, it will steam rather than sear.
8. Variations
Grilled Chicken Teriyaki
Instead of pan cooking:
- Marinate chicken in the sauce for 30 minutes.
- Grill over medium heat for 6–8 minutes per side.
- Brush extra sauce during grilling.
Spicy Teriyaki
Add:
- 1 teaspoon chili flakes
or - 1 teaspoon sriracha
Pineapple Teriyaki
Add small pineapple chunks to the sauce for a sweet tropical flavor.
9. Storage Instructions
Refrigerator:
- Store in airtight container
- lasts 3–4 days
Freezer:
- store up to 2 months
Reheat in skillet or microwave with a small splash of water.
10. Approximate Calories and Nutrition
Serving size: 1 portion (about 200 g chicken with sauce)
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 32 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Sugar | 15 g |
| Sodium | 950 mg |
| Fiber | 0.5 g |
| Cholesterol | 110 mg |
11. Calories Breakdown by Ingredient
| Ingredient | Amount | Calories |
|---|---|---|
| Chicken thighs (500 g) | 500 g | 1050 kcal |
| Soy sauce | 1/4 cup | 35 kcal |
| Brown sugar | 3 tbsp | 135 kcal |
| Honey | 1 tbsp | 64 kcal |
| Sesame oil | 1 tsp | 40 kcal |
| Vegetable oil | 1 tbsp | 120 kcal |
| Mirin | 2 tbsp | 80 kcal |
Total recipe calories: 1524 kcal
Approximate servings: 4
Calories per serving: 381 kcal
1. Introduction
Chicken Teriyaki is a Japanese-inspired dish consisting of chicken cooked with a sweet and savory glaze made from soy sauce, sugar, mirin, and sometimes sake. The word teriyaki comes from two Japanese words:
- Teri – meaning shine or glaze
- Yaki – meaning grill or cook over heat
The dish is known for its glossy sauce coating the meat and its balance of salty, sweet, and umami flavors.
Although traditional teriyaki in Japan is often prepared with fish, chicken teriyaki has become one of the most popular versions worldwide, especially in restaurants and home cooking.
The recipe below explains how to create a restaurant-quality chicken teriyaki using simple ingredients.
2. Ingredients
For the Chicken
- 500 g boneless chicken thighs (preferred) or chicken breast
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic (finely minced)
- 1 teaspoon ginger (freshly grated)
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional but recommended)
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (to dissolve cornstarch)
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Steamed broccoli
- Cooked white rice
3. Equipment Needed
- Frying pan or skillet
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Small saucepan (optional)
- Spatula or tongs
4. Preparation Steps
Step 1: Preparing the Chicken
- Wash the chicken under cold water.
- Pat dry with paper towels.
- Trim excess fat from chicken thighs.
- Cut chicken into medium bite-sized pieces (about 3–4 cm).
Drying the chicken helps it brown properly in the pan instead of steaming.
Season the chicken with:
- salt
- black pepper
Let the chicken rest for about 10 minutes before cooking.
Step 2: Making the Teriyaki Sauce
In a bowl combine:
- soy sauce
- mirin
- sake
- brown sugar
- honey
- sesame oil
- rice vinegar
Whisk until the sugar dissolves.
In a separate small bowl mix:
- cornstarch
- water
This mixture will thicken the sauce later.
5. Cooking Process
Step 3: Heating the Pan
- Place a skillet over medium-high heat.
- Add 1 tablespoon vegetable oil.
- Allow the oil to heat for about 30 seconds.
The oil should shimmer slightly but not smoke.
Step 4: Cooking the Chicken
- Add the chicken pieces to the hot pan.
- Spread them in a single layer.
- Cook for 4–5 minutes without moving.
This step creates a golden brown sear.
Flip the chicken pieces and cook another 4 minutes until nearly cooked through.
Add:
- minced garlic
- grated ginger
Cook for 30 seconds until fragrant.
Step 5: Adding the Teriyaki Sauce
- Pour the prepared sauce into the skillet.
- Reduce heat to medium.
- Stir gently so the chicken is coated.
Let the sauce simmer for 2–3 minutes.
Step 6: Thickening the Sauce
Add the cornstarch slurry while stirring continuously.
Cook for 1–2 minutes until the sauce thickens and becomes glossy.
The sauce should coat the chicken evenly.
6. Serving Instructions
Chicken teriyaki is usually served with:
- steamed white rice
- stir-fried vegetables
- sesame seeds
- green onions
To plate:
- Place rice on a plate or bowl.
- Add chicken teriyaki on top.
- Spoon extra sauce over the rice.
- Sprinkle sesame seeds and sliced green onions.
7. Cooking Tips for Better Flavor
Use Chicken Thighs
Chicken thighs remain juicier and absorb sauce better than chicken breast.
Balance the Sauce
If the sauce is too salty, add a little honey or sugar.
If the sauce is too sweet, add a small splash of soy sauce or vinegar.
Avoid Overcrowding
If too much chicken is in the pan, it will steam rather than sear.
8. Variations
Grilled Chicken Teriyaki
Instead of pan cooking:
- Marinate chicken in the sauce for 30 minutes.
- Grill over medium heat for 6–8 minutes per side.
- Brush extra sauce during grilling.
Spicy Teriyaki
Add:
- 1 teaspoon chili flakes
or - 1 teaspoon sriracha
Pineapple Teriyaki
Add small pineapple chunks to the sauce for a sweet tropical flavor.
9. Storage Instructions
Refrigerator:
- Store in airtight container
- lasts 3–4 days
Freezer:
- store up to 2 months
Reheat in skillet or microwave with a small splash of water.
10. Approximate Calories and Nutrition
Serving size: 1 portion (about 200 g chicken with sauce)
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 32 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Sugar | 15 g |
| Sodium | 950 mg |
| Fiber | 0.5 g |
| Cholesterol | 110 mg |
11. Calories Breakdown by Ingredient
| Ingredient | Amount | Calories |
|---|---|---|
| Chicken thighs (500 g) | 500 g | 1050 kcal |
| Soy sauce | 1/4 cup | 35 kcal |
| Brown sugar | 3 tbsp | 135 kcal |
| Honey | 1 tbsp | 64 kcal |
| Sesame oil | 1 tsp | 40 kcal |
| Vegetable oil | 1 tbsp | 120 kcal |
| Mirin | 2 tbsp | 80 kcal |
Total recipe calories: 1524 kcal
Approximate servings: 4
Calories per serving: 381 kcal
Chicken Teriyaki – Frequently Asked Questions (FAQs)
1. What is chicken teriyaki?
Chicken teriyaki is a dish made with chicken cooked in a sweet and savory glaze called teriyaki sauce. The sauce is typically made from soy sauce, sugar, mirin, and sometimes sake. The chicken is cooked until tender and then coated in the thick glossy sauce.
2. Is chicken teriyaki Japanese or Chinese?
Chicken teriyaki is originally from Japanese cuisine. Traditional teriyaki cooking methods were developed in Japan and were commonly used with fish before becoming popular with chicken in many countries.
3. What cut of chicken is best for chicken teriyaki?
The best cuts are:
Chicken thighs
Chicken breast
Chicken drumsticks (less common)
Chicken thighs are usually preferred because they remain juicy and tender during cooking.
4. Can I make teriyaki sauce without mirin?
Yes. If mirin is not available, you can substitute with:
1 tablespoon sugar + 1 tablespoon rice vinegar
or
1 tablespoon honey + 1 tablespoon water
These substitutes help recreate the sweetness and acidity that mirin provides.
5. Can chicken teriyaki be made without sake?
Yes. Sake is optional in many home recipes. If you do not want to use sake, you can simply omit it or replace it with water or chicken broth.
