Unveil the secret behind the restaurant favorite - Chicken Teriyaki! With only 5 required ingredients, you’ll be feasting on this easy Chicken Teriyaki recipe in just 20 minutes! Say goodbye to your teriyaki sauce bottles because after you try this recipe, there’s no going back!
Authentic Teriyaki Sauce Recipe
Believe it or not, you only need 4 ingredients for an authentic teriyaki sauce! Yep, it’s crazy simple. All you need are soy sauce, sake, mirin, and sugar.
This teriyaki sauce may be different than the heavy commercialized version at the store, however, don’t underestimate its flavor. There’s so much deliciousness in simplicity and this authentic Japanese version definitely proves it!
Don’t be afraid to use this recipe as a building block as well. You can play around with adding aromatics, such as garlic, ginger, or onions for a little extra flavor. Either way, your chicken is going to be glazed with the most addictive sauce… You’ll be licking your plate clean!
Prepping Your Chicken
- Perfect Cut for Juicy Chicken: It’s no secret that chicken thigh is full of juicy tender meat compared with chicken breast. I highly recommend using chicken thigh for your teriyaki and trimming off any excess skin.
- Moisture is Your Enemy: We want the chicken skins to be beautifully golden & crispy and there are a couple of things to keep in mind to achieve that. First, make sure the chicken is pat dry well. Second, don’t overcrowd the pan. Overlooking these simple steps will lead to flimsy soggy chicken skin, bleh!
- Extra Tip for Extra Crispiness: To get the crunch you can hear, you want to render out the fat from the chicken skin. Use the majority of your cooking time with the chicken skin-side down. Then, flip it to finish cooking the chicken through.
Enjoy This Easy Chicken Teriyaki Recipe with These Easy Sides:
- Bok Choy with Garlic Sauce (Less than 20 minutes!)
- Korean Cucumber Salad (Refreshing, Crispy, & Spicy!)
- Miso Glazed Mushrooms (Umami bombs!)
- Garlic Spinach Stir-Fry (Quick & Easy!)
- Miso Roasted Cauliflower (SUPER easy!)
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Easy Chicken Teriyaki
- 6 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 teaspoons brown sugar
- 1 pound skin-on boneless chicken thigh pat dry
- 1 teaspoon sesame seeds optional for garnish
- 1 green onion thinly sliced optional for garnish
- In a bowl, combine teriyaki sauce ingredients. Set aside.
- Heat a large pan on medium heat then add a little oil. Place chicken thigh skin-side down, working in batches if needed to not overcrowd the pan. Cook for about 5 minutes without moving them to create golden crisp skin. Gently press on the chicken to ensure the skin doesn’t bubble while cooking. We want the chicken skin to remain as flat as possible for an even crisp throughout. Once the chicken skins are golden and crisp, flip the chicken and cook for another 2 - 3 minutes, or until chicken is cooked through. Cooking time will vary depending on the size and thickness of your chicken thighs.
- Remove chicken from the pan and discard excess oil.
- Add chicken back to the pan skin-side up so the chicken stays crips, then pour in the sauce. Cook for about 1 - 2 minutes or until the sauce begins to slightly thicken. Make sure the bottom of the chicken is well coated in the sauce.
- Turn off the heat, transfer the chicken to a plate, drizzle the remaining teriyaki sauce on top of the chicken, and garnish with sesame seeds and green onions, if desired. Allow chicken to rest for 5 minutes before cutting to keep chicken juicy. Enjoy!
- Teriyaki Sauce: If you LOVE teriyaki sauce and like your teriyaki extra saucy, you can double the sauce recipe.
- Quicker Version: If you're in a rush, you can cut the chicken thighs in half vertically so you have dinner ready even faster!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.