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Teriyaki Chicken

Teriyaki chicken with caramelized chicken thighs glazed in a thick, glossy homemade teriyaki sauce. Sticky dark-amber edges and sesame-topped Japanese chicken dinner flavor over white rice.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs
Teriyaki marinade and sauce
  • 0.33 cup soy sauce Whisk with sugar, honey, and aromatics; reserve half for the sauce.
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp sake or dry sherry (optional) Optional for added depth.
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to make slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 tbsp vegetable oil
For serving
  • sesame seeds
  • sliced green onions
  • steamed rice

Equipment

  • 1 cast iron skillet

Method
 

Make the marinade and marinate
  1. Whisk soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger until smooth, then reserve half for the sauce. Add the chicken to the remaining half, cover, and marinate for 20 minutes.
Caramelize the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Cook the marinated chicken for 5-6 minutes per side until caramelized, with dark amber blistered edges, and the internal temperature reaches 165°F, then remove.
Thicken the teriyaki sauce
  1. Pour the reserved marinade into the pan and bring it to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes until thick and glossy.
Glaze and serve
  1. Return the chicken to the pan and toss/turn to coat in the teriyaki sauce until sticky and evenly glazed. Serve over steamed rice, drizzle with any extra sauce, and garnish with sesame seeds and sliced green onions.

Notes

Pro tip: reserve exactly half the marinade before adding chicken so it’s ready to reduce into a glossy sauce. Refrigerate leftover chicken in a sealed container up to 3 days; reheat gently in a skillet to re-glaze. Freezing: yes, freeze for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use light soy sauce and reduce brown sugar by 1-2 tbsp.