Name: Teriyaki Chicken with Homemade Teriyaki Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp Japanese cooking wine (sake); 2 tbsp water; 4 chicken thigh fillets, skinless and boneless (about 5oz/150g each); 4 tbsp Teriyaki Sauce Marinade; 1 tbsp oil (vegetable or canola oil recommended)

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Introduction

Teriyaki Chicken is a beloved Japanese dish featuring tender chicken thighs coated in a homemade, glossy teriyaki sauce. This recipe offers a simple yet flavorful marinade and cooking method that results in a sweet-savory glaze, perfect for a comforting weeknight dinner.

Teriyaki Chicken with Homemade Teriyaki Sauce Recipe - Recipe Image

Ingredients

4 tbsp Teriyaki Sauce Marinade
4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
1 tbsp oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp Japanese cooking wine (sake)
2 tbsp water

Instructions

Step 1: Make the Teriyaki Sauce Marinade by combining soy sauce, mirin, sake, and water in a small saucepan over high heat.
Step 2: Bring the mixture to a boil, then reduce the heat and simmer until it reduces by half and thickens to a light syrup consistency, about 5 minutes. Watch carefully as it can thicken quickly. Let it cool to room temperature.
Step 3: Marinate the chicken thighs in the cooled teriyaki sauce for at least 20 minutes, preferably overnight for deeper flavor.
Step 4: Remove the chicken from the marinade, reserving the liquid. Heat oil in a non-stick pan over medium to medium-high heat.
Step 5: Cook the chicken skin side down for about 3 minutes, watching closely to prevent burning. If the sauce starts burning, lift the pan off the heat, lower the heat, add 2 to 4 tbsp water to the pan, then return it to the stovetop to slow the cooking.
Step 6: Turn the chicken over and cook the other side. Just before the chicken is done, add 2 tbsp water to the pan and swirl it around to mix with the marinade residue, creating a dark, glossy sauce coating the chicken.
Step 7: If you want more sauce, add equal parts teriyaki sauce and water to the pan, bring to a simmer, and cook until it reaches your desired thickness.
Step 8: Serve the teriyaki chicken hot with steamed rice.

Tips & Variations

For a richer flavor, marinate the chicken overnight to allow the sauce to deeply penetrate the meat.
If you don’t have mirin, you can substitute with a mix of rice vinegar and a pinch of sugar.
Add freshly grated ginger or minced garlic to the marinade for an extra layer of flavor.
Use chicken breasts if you prefer leaner meat, but adjust cooking times to avoid drying out.

Storage

Store any leftover cooked teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to preserve the sauce’s glaze, adding a splash of water if the sauce has thickened too much. The marinade can be kept in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the teriyaki sauce in advance?

Yes, the teriyaki sauce marinade can be prepared ahead of time and stored in the refrigerator for up to a week, making it convenient to use whenever you want to make teriyaki chicken.

How do I prevent the sauce from burning while cooking the chicken?

Cook the chicken over medium to medium-high heat and watch carefully. If the sauce starts to burn or caramelize too quickly, lower the heat and add a small amount of water to the pan to slow the cooking and prevent burning.