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Teriyaki Chicken with Homemade Teriyaki Sauce Recipe

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★★★★★

5 from 138 reviews

A flavorful Teriyaki Chicken recipe featuring tender boneless, skinless chicken thighs marinated in a homemade teriyaki sauce made from soy sauce, mirin, sake, and water. The chicken is pan-seared and finished with a glossy, reduced sauce for a deliciously sticky and savory dish perfect for serving with steamed rice.

Ingredients

Scale

Teriyaki Sauce Marinade

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp Japanese cooking wine (sake)
  • 2 tbsp water

Chicken

  • 4 chicken thigh fillets, skinless and boneless (about 5oz/150g each)
  • 4 tbsp Teriyaki Sauce Marinade
  • 1 tbsp oil (vegetable or canola oil recommended)

Instructions

  1. Make the Teriyaki Sauce Marinade: Combine soy sauce, mirin, sake, and water in a small saucepan over high heat. Bring the mixture to a boil, then reduce the heat and simmer until the sauce reduces by half and thickens to a light syrup consistency, about 5 minutes. Watch carefully as the sauce thickens quickly. Remove from heat and allow to cool to room temperature before using.
  2. Marinate the Chicken: Place the chicken thigh fillets in a bowl or dish and pour 4 tablespoons of the prepared Teriyaki Sauce Marinade over them. Mix well to coat and marinate for at least 20 minutes, or preferably overnight in the refrigerator for deeper flavor.
  3. Prepare to Cook: Remove the chicken from the marinade, reserving the marinade liquid for later use. Heat 1 tablespoon of oil in a non-stick skillet over medium to medium-high heat. Avoid overheating to prevent burning the sugar in the marinade prematurely.
  4. Cook the Chicken First Side: Place the chicken thighs skin-side down in the hot pan. Cook for around 3 minutes, monitoring closely to ensure the chicken does not sear too quickly. If the skin starts to burn, remove the pan from heat, lower the heat, and add 2 to 4 tablespoons of water to the pan to slow the searing process while allowing the chicken to cook through.
  5. Cook the Chicken Second Side: Flip the chicken over and cook the other side until done. Just before the chicken is fully cooked, add 2 tablespoons of water to the pan and swirl it around, mixing with the browned marinade residues to create a dark, glossy sauce. Move the chicken around in the pan to coat with this sauce.
  6. Optional Sauce Adjustment: If more sauce is desired, mix equal parts Teriyaki Sauce and water, add to the pan, bring to a simmer, and cook until the sauce reaches your preferred consistency.
  7. Serve: Plate the teriyaki chicken and serve hot with steamed rice or your preferred side dish.

Notes

  • Marinating the chicken overnight enhances the flavor significantly but 20 minutes is sufficient in a pinch.
  • Keep an eye on the sauce as it thickens quickly and can burn if left unattended.
  • Adding water to the pan during cooking prevents the marinade sugars from burning and helps cook the chicken evenly.
  • Use a non-stick pan if possible to prevent sticking and ease cleanup.
  • Serve immediately to enjoy the chicken at its best texture and flavor.

Keywords: teriyaki chicken, homemade teriyaki sauce, Japanese chicken recipe, pan-fried chicken, soy sauce marinade

Find it online: https://familyfavplates.com/teriyaki-chicken-with-homemade-teriyaki-sauce-recipe/