Chicken Teriyaki
Chicken thighs glazed in a glossy sweet-salty sauce of soy, mirin and sugar — a quick and instantly recognizable Japanese dish.
Teriyaki isn't the name of a dish but a cooking technique: "teri" means shine, "yaki" means grilling or pan-frying. Chicken is seared in a pan, then coated in a thick sauce of soy sauce, mirin (sweet rice wine), sugar and sake, which reduces into a glossy glaze that clings to every piece. That glossy, slightly caramelized sauce is what defines teriyaki's flavor — sweet and salty, with a gentle umami depth from the soy sauce. Classically teriyaki is made with skin-on, bone-in chicken so the fat renders and the skin crisps up, but a boneless thigh version cooks faster and works well for a weeknight dinner. Chicken teriyaki is served with rice and often sautéed cabbage or broccoli on the side.
🧺 Ingredients
🍽 3 servings👩🍳 Method
- 1
Make the sauce
Whisk together the soy sauce, mirin, sugar, sake, garlic and ginger in a small bowl until the sugar dissolves.
- 2
Sear the chicken
Heat the oil in a skillet over medium heat, add the thighs skin-side down (if skin-on) and sear for 5–6 minutes until golden, then flip and cook for another 4 minutes.
- 3
Glaze
Drain excess fat, pour the sauce into the pan and cook over medium heat for 3–4 minutes, turning the chicken in the sauce occasionally, until it thickens into a glossy glaze coating the meat.
- 4
Rest
Remove from the heat, let rest for 3 minutes, then slice on a diagonal so the cut shows off the juicy interior.
- 5
Serve
Arrange the chicken over rice, spoon over the remaining pan sauce, and sprinkle with sesame seeds and sliced scallion.
💡 Tips
- 💡
Don't let the sauce cook over too-high heat — the sugar can burn quickly and turn bitter.
- 💡
For a deeper flavor, marinate the chicken in the sauce for 20–30 minutes before searing.
🔄 Swaps & variations
- 🔄
Add a pinch of chili flakes to the sauce for a bit of heat against the sweetness.
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❓ Frequently asked questions
Can I substitute mirin if I don't have it?
Yes, mix dry white wine or rice vinegar with sugar in a 3:1 ratio — the flavor will be close, though not identical.
Why does the sauce stay thin instead of turning into a glaze?
The sauce needs time to reduce over medium heat, uncovered — if the heat is too low or the pan is covered, it won't thicken.
Does this sauce work with other proteins?
Yes, teriyaki sauce works great with salmon, pork, and even tofu — the sear-and-glaze technique stays the same.
Can I cook the chicken bone-in and whole?
Yes, but increase the searing and overall cooking time by 10–15 minutes and check for doneness with a thermometer.
