Teriyaki Chicken Recipe

Prepare and season chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Sear the chicken

Heat a large skillet or nonstick pan over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer. Place the chicken thighs in the pan, presentation side down, and sear without moving for 4–5 minutes until deeply browned. Flip and sear the second side for 3–4 minutes until golden. They do not need to be fully cooked through at this stage (internal temp roughly 150°F/65°C). Transfer chicken to a plate and set aside.

Combine sauce base

In a small bowl or measuring cup, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until the sugar mostly dissolves.

Make cornstarch slurry

In a separate small bowl, dissolve 1 teaspoon cornstarch into 2 tablespoons cold water, stirring until smooth. Set aside.

Reduce sauce and thicken

Return the skillet (use same pan to capture fond) to medium heat. Pour the combined sauce into the pan and bring to a simmer, scraping up browned bits with a wooden spoon. Simmer gently for 2–3 minutes to concentrate the flavors. Stir the cornstarch slurry, then slowly whisk it into the simmering sauce. Continue simmering for another 1–2 minutes until the sauce thickens to a glossy, slightly syrupy consistency. Remove from heat.

Glaze the chicken

Return the seared chicken thighs to the pan with the thickened teriyaki sauce, spooning sauce over the tops. If the pan is large, flip each piece so both sides get coated. Return pan to low heat and cook for 2–4 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce clings to the chicken.

Rest and slice

Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into strips or serve whole, spooning any remaining sauce from the pan over the top.

Garnish and serve

Plate the chicken over steamed rice with optional steamed vegetables. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately.