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Teriyaki Chicken

Teriyaki chicken with dark-amber caramelized edges and a thick, glossy homemade teriyaki sauce. Marinated chicken thighs get pan-seared until sticky and glazed, then coated again in the reduced sauce for a takeout-style Japanese chicken dinner over white rice.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Use thighs for the best caramelized, sticky glaze.
Teriyaki marinade and sauce
  • 0.333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp sake or dry sherry (optional)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tablespoons water Create a slurry before cooking the sauce.
  • 1 tbsp vegetable oil
Serving
  • 1 sesame seeds
  • 1 sliced green onions
  • 1 steamed rice

Equipment

  • 1 large skillet

Method
 

Make marinade and marinate
  1. Whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger; reserve half for the sauce and marinate the chicken in the other half for 20 minutes.
  2. Let the marinated chicken rest at room temperature while you heat up the pan.
Caramelize chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Cook the marinated chicken for 5–6 minutes per side until caramelized and the internal temperature reaches 165°F, then remove the chicken to a plate.
Thicken and glaze the sauce
  1. Pour the reserved marinade into the pan and bring it to a simmer, scraping up browned bits.
  2. Stir in the cornstarch slurry and cook for 2–3 minutes until thick and glossy.
  3. Return the chicken to the pan and turn to coat in the teriyaki sauce so the glaze clings to the surface.
Serve
  1. Serve the teriyaki chicken over steamed rice and drizzle with any extra sauce.
  2. Garnish with sesame seeds and sliced green onions.

Notes

Pro tip: Reserve the marinade for the sauce before it touches raw chicken, and keep the sauce at a steady simmer before adding the cornstarch slurry for a truly glossy finish. Refrigerate leftovers in an airtight container up to 4 days; reheat gently in a skillet until hot. Freezing is not recommended for best texture. For a lower-sugar option, reduce brown sugar by 1–2 tbsp and use an equal amount of a brown-sugar substitute compatible with cooking.