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A delicious plate of homemade Teriyaki Chicken is showcased in this featured image.

Easy Teriyaki Chicken

This recipe delivers consistently perfect Teriyaki Chicken with a glistening, flavorful glaze. The key lies in the balance of soy sauce, sugar, and sake or mirin, along with proper marinating and cooking techniques to achieve tender, juicy chicken.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup low sodium soy sauce for marinade
  • 2 tablespoons sake or dry sherry) (for marinade
  • 2 tablespoons mirin or rice wine vinegar with 1 teaspoon sugar) (for marinade
  • 1 tablespoon grated ginger for marinade
  • 2 cloves garlic, minced for marinade
  • 1/2 cup low sodium soy sauce for sauce
  • 1/4 cup brown sugar for sauce
  • 1/4 cup sake or dry sherry) (for sauce
  • 1/4 cup mirin or rice wine vinegar with 2 teaspoons sugar) (for sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • Grater
  • knife
  • cutting board
  • Saucepan
  • whisk
  • Large skillet or wok
  • spatula

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with the marinade ingredients. Toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare the Sauce: In a saucepan, whisk together the soy sauce, sugar, sake, and mirin. Bring to a simmer over medium heat.
  3. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard the marinade) and add it to the skillet in a single layer. If necessary, cook in batches to avoid overcrowding. Cook for about 5-7 minutes per side, or until the chicken is cooked through and lightly browned.
  4. Thicken the Sauce: Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer, then slowly drizzle in the cornstarch slurry (cornstarch mixed with water) while stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened and is glossy. Stir in the sesame oil and red pepper flakes (if using).
  5. Serve: Garnish with sesame seeds and chopped green onions. Serve over rice or noodles.

Notes

For a richer flavor, use brown sugar in the sauce. Low-sodium soy sauce prevents the sauce from becoming too salty. Marinate the chicken for at least 30 minutes, but no longer than 4 hours, to prevent it from becoming mushy. Serve over rice or noodles, garnished with sesame seeds and chopped green onions. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.