Teriyaki Chicken: The Perfect Sweet and Savory Japanese Classic at Home

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If you love simple yet incredibly flavorful dishes, Teriyaki Chicken is a recipe that will quickly become a staple in your kitchen. This beloved Japanese classic features tender, juicy chicken glazed in a rich, glossy teriyaki sauce — a harmonious balance of sweet, salty, and umami flavors that make every bite irresistible.

Whether you’re cooking a quick weeknight dinner or preparing a meal to impress guests, homemade teriyaki chicken is surprisingly easy to master. You don’t need exotic ingredients or complicated techniques — just a handful of staples and a bit of patience to let the flavors come alive.

In this post, I’ll share my detailed recipe for teriyaki chicken, from preparing the perfect sauce to cooking the chicken to tender, flavorful perfection. Plus, I’ll provide tips, variations, and serving ideas so you can customize this dish to your taste and occasion.

What Is Teriyaki Chicken?

Teriyaki is a Japanese cooking technique where food is grilled or broiled with a glaze of soy sauce, mirin (sweet rice wine), and sugar or honey. The word “teriyaki” comes from “teri,” meaning glaze or shine, and “yaki,” meaning to grill or broil. The hallmark of teriyaki dishes is that shiny, sticky sauce that coats the protein with a deep umami flavor and a subtle sweetness.

Teriyaki chicken is one of the most popular variations, featuring chicken thighs or breasts cooked with the sauce until tender and caramelized. The sauce is often thickened to cling beautifully to the chicken, creating an irresistible coating that makes the dish both comforting and exciting.

Ingredients You’ll Need for Teriyaki Chicken

For the Chicken:

1.5 pounds boneless, skinless chicken thighs (for juiciness) or breasts (leaner option)
Salt and pepper, to taste
1-2 tablespoons vegetable or canola oil

For the Teriyaki Sauce:

1/2 cup soy sauce (preferably low sodium)
1/4 cup mirin (Japanese sweet rice wine) — can substitute with a mix of sake and sugar if unavailable
1/4 cup sake (optional, adds depth) or dry white wine
3 tablespoons brown sugar or honey (adjust sweetness to taste)
1 teaspoon freshly grated ginger
1-2 garlic cloves, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional Garnishes:

Toasted sesame seeds
Chopped green onions
Steamed broccoli or snap peas (as a side)

Equipment You’ll Need

Large skillet or frying pan
Small saucepan (for the sauce)
Measuring cups and spoons
Whisk or fork
Tongs or spatula

Step-by-Step Instructions

Step 1: Prepare the Chicken

Pat the chicken dry with paper towels. This helps the chicken brown nicely.
Season both sides with a pinch of salt and pepper.
If using chicken breasts, you can lightly pound them to even thickness for even cooking, though thighs are naturally more forgiving.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic.

Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves.

Reduce heat and simmer for 5-7 minutes to allow flavors to meld.

Mix cornstarch and water in a small bowl to create a slurry, then whisk into the simmering sauce.

Cook for another 1-2 minutes until the sauce thickens to a glossy glaze consistency.

Remove from heat and set aside.

Step 3: Cook the Chicken

Heat oil in a large skillet over medium-high heat.

Add chicken pieces, skin-side down if skin-on, and sear for 5-7 minutes without moving to develop a deep golden crust.

Flip and cook the other side for 4-5 minutes, or until cooked through and juices run clear (internal temp 165°F).

Step 4: Glaze the Chicken

Reduce heat to medium-low.

Pour the prepared teriyaki sauce over the chicken in the skillet.

Toss or spoon the sauce over the chicken, letting it simmer for 2-3 minutes so the sauce thickens further and clings to the chicken.

Turn the chicken a few times to coat evenly.

Step 5: Serve and Garnish

Transfer chicken to a serving plate.

Drizzle with any remaining sauce from the pan.

Sprinkle with toasted sesame seeds and chopped green onions for freshness and crunch.

Serve immediately over steamed white rice or alongside sautéed vegetables.

Tips for Making the Best Teriyaki Chicken

Use chicken thighs for juiciness: Thighs stay moist and tender, while breasts can dry out easily. If you prefer breasts, avoid overcooking.
Pat chicken dry: Moisture on the surface prevents good searing.
Adjust sweetness and salt: Tweak the soy sauce and sugar to your taste. Start less sweet; you can always add more.
Simmer sauce gently: High heat can burn sugar and create bitterness.
Make extra sauce: Teriyaki sauce is delicious and keeps well refrigerated for up to a week.
Add aromatics: Fresh ginger and garlic give the sauce its characteristic depth.
Serve with simple sides: Steamed broccoli, snap peas, or stir-fried vegetables pair perfectly.
Use a meat thermometer: To avoid over or undercooking, especially with breasts.
Make it gluten-free: Use tamari instead of soy sauce.

Variations and Creative Twists

Teriyaki Chicken Stir-Fry: Dice cooked chicken and toss with stir-fried vegetables and extra sauce.
Grilled Teriyaki Chicken: Marinate chicken in sauce and grill for smoky flavor.
Teriyaki Chicken Bowls: Serve sliced chicken over rice with avocado, cucumber, and pickled ginger.
Spicy Teriyaki: Add chili flakes or sriracha to sauce for a kick.
Crispy Teriyaki Chicken: Coat chicken in panko and bake or fry, then toss in sauce.
Vegetarian version: Use tofu or mushrooms marinated in the sauce.

Serving Suggestions and Pairings

Rice: Steamed jasmine or sushi rice is classic.
Vegetables: Simple steamed or sautéed broccoli, snap peas, bok choy, or stir-fried bell peppers complement the dish.
Soup: Start with miso soup or a light cucumber salad.
Drink: A chilled sake, light beer, or green tea pairs beautifully.
Garnishes: Don’t forget sesame seeds and fresh green onions to brighten the dish.

Common Questions About Teriyaki Chicken

Q: Can I make teriyaki sauce ahead of time?
Yes! It keeps well in the fridge for up to a week in an airtight container. Just reheat gently before using.

Q: What’s the difference between teriyaki and soy sauce chicken?
Teriyaki involves a sweet glaze made from soy sauce, sugar, mirin, and sake, giving it a shiny, thick coating. Soy sauce chicken uses soy sauce more as a braising liquid and is less sweet.

Q: Can I use bottled teriyaki sauce?
You can, but homemade sauce tastes fresher and has less preservatives and additives. Plus, it’s customizable.

Final Thoughts: Bring a Taste of Japan to Your Table

Homemade teriyaki chicken is a delicious way to enjoy Japanese flavors without complicated techniques or hard-to-find ingredients. It’s a perfect weeknight dinner, easy to prepare but full of bold, satisfying taste that feels special.

Once you master the basic sauce and technique, you can customize it endlessly from grilling to stir-frying to making crispy versions. The glossy, flavorful glaze and tender chicken will have everyone coming back for seconds.

Give this recipe a try, and I guarantee it’ll become a go-to favorite in your cooking repertoire!