Craving that glossy, sweet-savory chicken teriyaki you love from Japanese restaurants? You’re not alone! Chicken teriyaki has become one of the most popular Japanese-inspired dishes worldwide, and the good news is—you can easily make it at home with just a few pantry staples.
This version strikes the perfect balance of authentic Japanese techniques and home-friendly shortcuts, so you get maximum flavor without complicated steps. Say goodbye to takeout and hello to a new family favorite that’s quick, customizable, and budget-friendly.
What Is Chicken Teriyaki?
In Japanese, teri means shine/gloss and yaki means grill/broil. Traditionally, teriyaki refers to fish or meat grilled with a shiny glaze of soy sauce, mirin, and sugar.
In the West, chicken teriyaki became the star—usually made with boneless chicken thighs simmered in a thicker, sweeter sauce. Our recipe combines the Japanese balance of flavors with the saucy richness that home cooks love.
Ingredients You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or chicken breasts if preferred)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced (white parts for cooking, green for garnish)
- Sesame seeds for garnish
For the Teriyaki Sauce:
- ½ cup soy sauce (Japanese-style like Kikkoman recommended)
- ½ cup mirin (sweet Japanese rice wine)
- ¼ cup sake or dry sherry
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
💡 Ingredient Substitutions:
- No mirin? → Use ¼ cup rice vinegar + 2 tbsp sugar
- No sake? → Replace with extra mirin or dry sherry
- Gluten-free? → Use tamari instead of soy sauce
- Sugar-conscious? → Swap honey/maple syrup or use monk fruit sweetener
Step-By-Step Chicken Teriyaki Recipe
1. Make the Sauce
- In a small saucepan, combine soy sauce, mirin, sake, sugar, honey, garlic, and ginger.
- Bring to a gentle simmer for 5–7 minutes until flavors meld.
- For a thicker glaze, whisk in cornstarch slurry and simmer until glossy.
2. Prepare the Chicken
- Pat chicken dry and trim excess fat.
- Optional: Marinate chicken in ⅓ of the sauce for 30 minutes to 4 hours.
3. Cook the Chicken
- Heat oil in a skillet over medium-high heat.
- Cook chicken thighs for 5–6 minutes per side until golden and internal temp reaches 165°F (74°C).
- Pour in the remaining sauce, reduce heat, and simmer until chicken is coated in a sticky glaze.
4. Finish & Serve
- Slice chicken against the grain.
- Serve over steamed rice, drizzle extra sauce, garnish with green onions & sesame seeds.
🔥 Pro tip: Broil chicken for 1–2 minutes at the end for a caramelized finish.
Cooking Method Variations
- Air Fryer Teriyaki Chicken: Cook at 380°F (193°C) for 15–18 minutes, then toss in sauce.
- Grilled Teriyaki Chicken: Grill thighs 5–6 minutes per side, basting with sauce.
- Oven-Baked Teriyaki Chicken: Bake at 400°F (200°C) for 25–30 minutes, glaze in the last 10 minutes.
- Slow Cooker Teriyaki Chicken: Add chicken + sauce, cook on LOW for 4–5 hours (shreddable texture).
Serving Ideas & Pairings
Traditional Japanese Sides:
- Steamed white rice or brown rice
- Miso soup
- Pickled vegetables (tsukemono)
- Cucumber salad with rice vinegar
Modern Ideas:
- Teriyaki chicken rice bowl with avocado & edamame
- Wraps or sandwiches with lettuce & slaw
- Teriyaki chicken salad with sesame dressing
Storage & Reheating Tips
- Refrigerate leftovers in airtight container → 3–4 days
- Freeze in portions → up to 3 months
- Reheat gently in microwave or stovetop with splash of water
- Avoid high heat → prevents sauce from burning
Nutrition Facts
(Per serving, without rice – approx. 6 servings)
- Calories: 320
- Protein: 27g
- Fat: 15g
- Carbohydrates: 18g
- Sugar: 12g
- Sodium: 920mg
Pro Chef Tips
- Use chicken thighs for juicier texture & better sauce absorption.
- Always taste the sauce—adjust with honey for sweetness or soy sauce for saltiness.
- Add a splash of dashi stock for authentic Japanese depth.
- For a spicy twist, mix in chili flakes or sriracha.
- Make extra sauce → it’s great for stir-fries, noodles, or grilled salmon.
FAQs
Q1: Can I make chicken teriyaki without mirin?
Yes! Replace with rice vinegar + sugar or simply increase honey for sweetness.
Q2: Is teriyaki Japanese or American?
The cooking method is Japanese, but the sweet, thick sauce we know today was popularized in the U.S.
Q3: Can I make this recipe ahead?
Yes, cook and store in meal prep containers. The flavors deepen overnight!
Q4: What’s the best way to thicken teriyaki sauce?
Use cornstarch slurry or let it naturally reduce while simmering.
Conclusion
Chicken Teriyaki is the perfect weeknight dinner: quick, flavorful, and endlessly versatile. With this recipe, you’ll master the glossy sauce, tender chicken, and balance of sweet-savory flavors that make it unforgettable.
Experiment with variations, serve it in bowls, wraps, or traditional Japanese meals, and don’t be afraid to make it your own. Once you try homemade teriyaki, you’ll never go back to bottled sauce again!
👉 Try this tonight—you’ll impress your family and yourself with just how easy it is to create restaurant-quality Japanese comfort food at home.
