Teriyaki Chicken

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This Teriyaki Chicken is sweet, salty, and bursting with umami flavor. The juicy chicken pieces are covered in a thick teriyaki sauce that tastes amazing and is so easy to make.

Overview of a plate of Teriyaki Chicken on a bed of white rice.

Table Of Contents

Recipe Details
What You’ll Need
Ingredient Notes
Add-ins and Substitutions
How to Make Teriyaki Chicken
Recipe Tips
FAQs
Serving Suggestions
Make This Recipe in Advance
More Tasty Chicken Dishes!
Full Recipe Instructions

Recipe Details

One of my favorite flavors is teriyaki, and this Teriyaki Chicken does not disappoint. Super flavorful chicken is covered in a homemade sauce that tastes as good as any restaurant’s. If you love teriyaki as much as I do, then you’ll adore this simple chicken recipe.

TASTE: This Teriyaki Chicken is a combination of sweetness, saltiness, and umami flavors. From the nutty sesame oil to the spicy, warm ginger, this dish is so flavorful.
TEXTURE: The chicken thighs are really juicy and tender thanks to the cooking sake. The sauce is thick and rich, coating the chicken.
TIME: This recipe only takes 30 minutes to make.
EASE: This homemade sauce is really easy to make. The rest is just sauteing the chicken, which is simple.

What You’ll Need

Ingredient Notes

Chicken thighs- We’ll use boneless, skinless chicken thighs. The darker meat is really juicy, which is why I prefer it for this recipe.
Olive oil– This is to help the chicken not stick when cooking.
Soy sauce– This adds a salty, umami flavor to the sauce.
Garlic cloves- These are grated and added to the sauce.
Fresh Ginger- This is grated and also added for a warm and fiery flavor.
Brown sugar– This adds some sweetness to the chicken to contrast with the saltiness.
Cornstarch– This will make a slurry that will thicken the sauce.
Aji-Mirin– This rice seasoning has a sweet and tangy flavor.
Cooking sake- This will tenderize the meat and also add a lot of umami flavor to the chicken.

Add-ins and Substitutions

Substitute other meats- You can also make this dish with chicken breasts, chicken wings, or steak.
Substitute the brown sugar- Instead of brown sugar, you can use honey as the sweet element in your sauce. You could also use both as a combination of flavors.
Add pineapple juice- For a citrusy tang and some extra sweetness, add pineapple juice to your teriyaki sauce.
Add hoisin sauce- Try hoisin sauce in your teriyaki sauce for added richness and a salty and slightly sweet flavor that goes really well with teriyaki.

How to Make Teriyaki Chicken

Cut and season the chicken. Slice the chicken into 1-inch pieces. Lightly season the chicken with salt and pepper.
Cook the chicken. Heat the olive oil in a large pan over medium-high heat. Cook the seasoned chicken until golden and browned.
Set aside. Once the chicken is cooked, remove it from the skillet and set aside.

Pro Tip: Avoid turning the chicken too soon—let the bottom develop a deep golden color for extra umami flavor.

Steps to make Teriyaki Chicken: cut the chicken into 1 inch pieces and cook them in a pan.

Make the sauce. In a bowl or measuring cup, whisk together the soy sauce, mirin, cooking sake, grated garlic, grated ginger, brown sugar, and sesame oil.
Add a slurry. Reserve 2 Tbsp of the sauce and mix it with the cornstarch to make a slurry. Once thoroughly combined, stir the slurry back into the main sauce mixture.

Steps to make Teriyaki Chicken: make the sauce by combining the soy sauce, mirin, cooking sake, garlic, ginger, brown sugar, and sesame oil. The make a slurry with cornstarch and water and combine.

Heat and thicken the sauce. Return the pan to medium heat and pour in the sauce. Let it simmer for a few minutes until it begins to thicken.
Add the sauce to the chicken. Add the cooked chicken back to the pan and stir for about a minute to coat evenly. Serve over hot white rice and garnish with sesame seeds and chopped green onions.

Steps to make Teriyaki Chicken: heat and thicken the sauce, then add the cooked chicken.

Recipe Tips

Cut the chicken uniformly- To keep the chicken from cooking unevenly, cut it into 1 inch pieces. Larger or smaller pieces mixed in with not cook at the same rate.
Cook the chicken thoroughly- Allow it to thoroughly brown to get more flavor and a little crispness to the outside.
Make the slurry in a separate bowl- Mix the water and cornstarch well in a separate bowl to get out any lumps before adding it to the sauce.
Thicken the sauce- You want to thicken the teriyaki sauce over heat before adding the chicken so that it really clings to the meat.

FAQs

Do you add teriyaki sauce before or after cooking chicken?

Teriyaki sauce is meant to be a finisher that is added to the chicken after it has been cooked. It is not a marinade, so it would not be added before cooking.

What is the secret to a good teriyaki sauce?

The secret to a good teriyaki sauce is to use mirin, cooking sake, and soy sauce to give it a lot of sharp umami flavor, and thicken it with a cornstarch slurry that helps it stick to the chicken.

Close up of Teriyaki Chicken over white rice.

Serving Suggestions

This easy Teriyaki Chicken is so tasty and it goes great with other dishes. I love it served with grains, alongside sushi and other Japanese favorites, as well as with veggies.

Grains: Serve this chicken over a bed of white rice, brown rice, Wild Rice, Wild Brown Rice, or Hibachi Fried Rice.
Japanese dishes: Enjoy your Teriyaki Chicken alongside other favorites, like Chicken Kaarage and Chicken Tempura with a Tempura Dipping Sauce.
Sushi: Serve it with a Dynamite Roll, Salmon Skin Roll, Salmon Nigiri, or a Volcano Roll.
Vegetables: Make it a low-carb dinner by pairing this chicken with some Oven Roasted Asparagus, Crispy Air Fryer Broccoli, Grilled Vegetables, or Roasted Brussels Sprouts.

Make This Recipe in Advance

Make ahead: You can cook the chicken and store it in the fridge until you’re ready to make and add the sauce.

Storing: Store this Teriyaki Chicken in an airtight container in the refrigerator for up to 4 days. They can be reheated on the grill, in the oven, or in the microwave.

Freeze: If the meat was not previously frozen, then you can freeze it in a freezer zipper bag for up to 3 months. Defrost in the fridge overnight and reheat.

More Tasty Chicken Dishes!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!