Teriyaki Chicken (With Homemade Teriyaki Sauce)
An authentic and easy recipe for Teriyaki Chicken using homemade teriyaki sauce. Marinated chicken thighs are pan-fried to perfection and glazed with a glossy, flavorful sauce. Ready in under 20 minutes of active cooking time.
Prep
: 10
Total
: 25 minutes
Ingredients
Teriyaki Sauce Marinade
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp Japanese cooking wine (sake)
- 2 tbsp water
Chicken
- 4 tbsp Teriyaki Sauce Marinade
- 4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
- 1 tbsp oil
Instructions
Teriyaki Sauce Marinade
- Combine soy sauce, mirin, sake, and water in a small saucepan over high heat.
- Bring to a boil, then reduce heat and simmer until reduced by half (about 5 minutes), until consistency is like light syrup. Watch closely as it thickens quickly.
- Remove from heat and let cool to room temperature before using.
Chicken
- Combine the cooled marinade with the chicken thighs. Marinate for at least 20 minutes, preferably overnight.
- Remove chicken from marinade; reserve the marinade liquid.
- Heat oil in a non-stick pan over medium to medium-high heat. Avoid high heat to prevent burning the sugar in the marinade.
- Place chicken in the pan and cook first side for about 3 minutes. If browning too fast, reduce heat and add 2–4 tbsp water to slow searing.
- Flip chicken and cook the other side. Just before done, add 2 tbsp water to the pan and swirl to mix with released marinade, creating a glossy sauce. Toss chicken to coat.
- If more sauce is desired, add equal parts teriyaki sauce and water, simmer until desired thickness.
- Serve hot with steamed rice.
Notes
For best flavor, marinate the chicken overnight. This dish also works well on the grill. Leftover teriyaki sauce can be stored in the fridge for up to 2 weeks.