Chicken Teriyaki
Chicken Teriyaki is a classic Japanese home-cooked dish — sweet, savory, glossy, and incredibly comforting. The word “Teriyaki” comes from “teri” (glossy shine from the sauce) and “yaki” (grilled).
Ingredients (Serves 2–3)
- 500g boneless chicken thighs (preferred for flavor) or breast
- Salt & pepper (lightly)
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp sake (or substitute with water + extra mirin)
- 1.5 tbsp sugar
- 1 tsp grated fresh ginger (optional but recommended)
- 1 clove garlic, grated (optional)
- 1 tbsp neutral oil (for cooking)
- Sesame seeds & sliced green onions for garnish
Step-by-Step Method
- Prepare the Chicken: Cut chicken thighs into large bite-sized pieces. Pat dry and lightly season with salt and pepper.
Make the Sauce: Mix all sauce ingredients in a small bowl until the sugar dissolves. Set aside.
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Place chicken skin-side down (if using thighs) and cook for 4–5 minutes until golden. Flip and cook the other side for another 3–4 minutes.
Add the Sauce: Lower the heat to medium. Pour the teriyaki sauce over the chicken. Let it simmer for 3–5 minutes, turning the chicken occasionally so it gets nicely coated and the sauce thickens into a beautiful glossy glaze.
Finish & Serve: Once the sauce is thick and sticky, turn off the heat. Garnish with sesame seeds and sliced green onions.
Best served with:
- Steamed Japanese rice
- Miso soup
- Simple side of steamed vegetables or a small salad
Tips for Authenticity:
- Use chicken thighs for juicier results.
- Don’t skip the mirin — it gives the characteristic shine and balanced sweetness.
- The sauce should reduce and coat the chicken rather than be watery.