Japanese Chicken Teriyaki
Ingredients
Tap the ingredients you have on hand
- 4 chicken thighs
- 1/4 cup soy
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tsp ginger
Instructions
- 1
Sear chicken.
- 2
Add glaze.
- 3
Simmer until coated.
About this recipe
Experience the authentic flavors of Japan right in your own kitchen with this classic savory-sweet chicken dish. Our recipe for Japanese chicken teriyaki delivers tender, succulent chicken coated in a glossy, flavorful glaze that's perfect for a weeknight dinner or entertaining guests. It's an incredibly satisfying meal that comes together quickly, ideal for busy evenings when you crave something special yet fuss-free. This beloved preparation, known for its balanced umami and subtly sweet profile, is a family favorite across Japan and beyond. With just a handful of simple ingredients and less than 30 minutes, you can create a truly memorable meal that will transport your taste buds.
The story behind it
The technique of 'teriyaki' originally referred to the glistening ('teri') finish imparted by the soy sauce-based glaze, which was traditionally grilled ('yaki'). While often associated with chicken today, this cooking method was historically applied to fish, particularly highly prized fish like yellowtail. Over time, as ingredients became more accessible, its versatility expanded, becoming a staple in home kitchens for its delicious simplicity and broad appeal.
Chef's tips
- 1Pat the chicken thighs very dry with paper towels before cooking to ensure a crispy skin and better sear.
- 2Whisk the soy sauce, mirin, sake, sugar, and ginger thoroughly before adding to the pan to create a homogeneous glaze.
- 3Cook the chicken skin-side down first on medium heat for several minutes to render out fat and achieve a golden crisp.
- 4Reduce the teriyaki sauce until it coats the back of a spoon, indicating the perfect consistency for glazing.
- 5Baste the chicken frequently with the developing sauce in the last few minutes of cooking to build layers of flavor and shine.
Ways to make it your own
Substitute the regular soy sauce with tamari to make this dish suitable for those avoiding gluten.
Add a pinch of red pepper flakes or a dash of sriracha to the sauce mixture for a subtle heat.
Swap chicken thighs for firm tofu or meaty shiitake mushrooms, cooking until thoroughly coated and caramelized.
Increase the amount of sugar by half a tablespoon for a noticeably sweeter sauce, if desired.
Frequently asked
What is the best type of chicken for this recipe?+
Boneless, skin-on chicken thighs are recommended for their juiciness and flavor, but boneless, skinless thighs or even breasts can be used with slight adjustments to cooking time.
Can I make the teriyaki sauce ahead of time?+
Yes, you can whisk together the soy sauce, mirin, sake, sugar, and ginger up to a few days in advance and store it in an airtight container in the refrigerator.
Why is sake used in this recipe?+
Sake, a Japanese rice wine, adds a depth of umami, subtle sweetness, and helps tenderize the chicken while contributing to the authentic flavor profile of the sauce.
How do I store and reheat leftovers?+
Store any leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a pan on the stovetop or in the microwave until warmed through.
Is it possible to use different cuts of ginger?+
While freshly grated ginger offers the best flavor, you can use finely minced ginger or even a small amount of ginger paste as a convenient alternative.