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Close-up of teriyaki chicken showing glossy soy glaze and sesame seeds — teriyaki chicken recipe
Abdul Rehman

Teriyaki Chicken

A stovetop teriyaki chicken with a glossy soy-honey glaze that thickens directly in the pan after searing. Made with chicken thighs for maximum juiciness, this teriyaki chicken comes together in 30 minutes using pantry ingredients. No bottled sauce needed.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 310
Ingredients Method

Ingredients
  

For the Chicken
  • 700 g 1.5 lb boneless, skinless chicken thighs
  • 1 tbsp neutral oil
  • ½ tsp fine salt
  • ¼ tsp white pepper
For the Teriyaki Sauce
  • 60 ml ¼ cup soy sauce
  • 60 ml ¼ cup mirin (or apple juice + 1 tsp rice vinegar)
  • 2 tbsp sake or water + ½ tsp rice vinegar
  • 2 tbsp honey
  • 1 tsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tsp cornstarch + 1 tbsp cold water
For Serving
  • Steamed jasmine or short-grain rice
  • 1 tbsp toasted sesame seeds
  • 2 spring onions scallions, thinly sliced

Method
 

  1. Whisk soy sauce, mirin, sake, honey, grated ginger, and minced garlic together until honey fully dissolves. Set aside.
  2. Pat chicken thighs completely dry with paper towels. Season with salt and white pepper.
  3. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken smooth side down. Cook 5 to 6 minutes without moving until deep golden brown.
  4. Flip and cook 4 to 5 more minutes until the internal temperature reaches 75°C (165°F). Transfer chicken to a plate.
  5. Reduce heat to medium-low. Pour sauce into the same pan and scrape up the browned bits. Simmer 2 to 3 minutes, stirring occasionally, until slightly reduced.
  6. If sauce is still thin, stir in the cornstarch slurry and cook 30 to 60 seconds until glossy and thick.
  7. Return chicken to the pan. Spoon sauce over each piece and cook 1 minute over low heat, turning once.
  8. Remove from heat. Rest 3 minutes. Slice or serve whole over steamed rice. Top with sesame seeds and spring onions.