Authentic Chicken Teriyaki Recipe

Juicy boneless chicken thighs are pan-seared until deeply browned, then finished in a traditional four-ingredient teriyaki tare made with soy sauce, mirin, sake, and sugar.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Chicken

1 1/2 lb (680 g) Boneless, skinless chicken thighs
1/4 tsp Kosher salt

Teriyaki Sauce

1/4 cup (60 ml) Japanese soy sauce
1/4 cup (60 ml) Mirin
1/4 cup (60 ml) Sake
2 Tbsp Granulated sugar

Cooking

1 Tbsp Neutral cooking oil, such as vegetable or canola oil

Optional Garnish

as needed Sliced scallions or toasted sesame seeds

Method

Step-by-Step

Trim excess fat from the chicken thighs, pat them very dry, and lightly season both sides with the kosher salt.
Combine the Japanese soy sauce, mirin, sake, and sugar in a bowl. Stir until the sugar is mostly dissolved.
Heat the neutral oil in a large skillet over medium heat. Place the chicken smooth-side down and cook for 5 to 7 minutes, until deeply browned.
Turn the chicken over, reduce the heat to medium-low, and cook for another 5 to 7 minutes. The thickest part should reach at least 165°F (74°C) and be nearly cooked through.
Pour off excess rendered fat if necessary, leaving enough cooking residue to help flavor the sauce. Add the teriyaki sauce mixture to the skillet.
Simmer for 3 to 6 minutes, turning the chicken several times, until the sauce reduces to a shiny glaze that coats the meat.
Rest the chicken for 3 to 5 minutes, then slice it. Spoon the remaining glaze over the top and serve with steamed rice and vegetables.

Notes

For a sweeter American takeout-style sauce, increase the sugar to 3 Tbsp. Garlic or grated ginger can be added if desired, but neither is required for traditional Japanese-style teriyaki. Chicken breast may be substituted, although thighs stay moister during glazing.