Teriyaki Chicken
Teriyaki is one of the most misunderstood Japanese cooking terms outside Japan. In Japanese, 'teri' means gloss or shine, and 'yaki' means grilled. Authentic teriyaki is not a thick, syrupy sauce poured from a bottle — it is a cooking technique where protein is glazed with a simple mixture of soy sauce, mirin, and sugar during grilling or pan-frying. The result is a thin, glossy lacquer that caramelizes on the surface. Japanese home cooks make teriyaki chicken weekly because it requires just four ingredients and fifteen minutes. The Western version, with its heavy sauce and pineapple additions, is nearly unrecognizable to Japanese people. The original is leaner, cleaner, and lets the chicken speak for itself.
Juicy chicken thighs glazed in a sweet-savory teriyaki sauce. The real Japanese version is simpler and more elegant than what you find abroad.
Ingredients
- 2 boneless chicken thighs (about 300g), skin on
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Steamed rice, for serving
- Shredded cabbage or steamed broccoli, for serving
Instructions
- 01Pierce the chicken thighs with a fork several times on both sides. This helps the meat cook evenly and absorb the sauce.
- 02Heat oil in a skillet over medium heat. Place chicken skin-side down and cook for 5-6 minutes until the skin is golden and crispy.
- 03Flip and cook for another 4-5 minutes until the chicken is cooked through.
- 04Mix soy sauce, mirin, and sugar together. Pour over the chicken in the pan.
- 05Increase heat to medium-high. Cook for 2-3 minutes, spooning the sauce over the chicken repeatedly, until the sauce reduces to a glossy glaze.
- 06Slice the chicken and serve over rice, drizzled with the remaining sauce from the pan.
Pro Tips
- Start with the skin side down and don't move the chicken until it's golden — this is how you get crispy skin.
- The sauce should reduce to a glossy, coating consistency. If it gets too thick or starts to burn, add a splash of water.
- Chicken thigh is essential. Breast meat dries out and doesn't absorb the glaze as well.
- For extra flavor, add a teaspoon of grated ginger to the sauce before pouring it over the chicken.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What is the difference between Japanese teriyaki and American teriyaki?
- Japanese teriyaki uses only soy sauce, mirin, and sugar — no garlic, ginger, sesame, or cornstarch. The sauce is thin and applied as a glaze during cooking, not poured on top. American teriyaki sauce is thicker, sweeter, and often contains additional flavorings.
- Can I use chicken breast instead of thigh?
- You can, but the result will be drier and less flavorful. If using breast, butterfly it to an even thickness and reduce the cooking time. Consider brining it in salted water for 30 minutes before cooking.
- What is mirin?
- Mirin is a sweet Japanese rice wine used exclusively for cooking. It adds sweetness, shine, and depth to sauces. Look for 'hon mirin' (real mirin) rather than 'mirin-style seasoning,' which contains added sweeteners. It's available in most supermarkets' Asian section.
- How do I store leftover teriyaki chicken?
- Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to reactivate the glaze. It also works cold in bento boxes and sandwiches.
