Teriyaki Chicken Recipe

Trim and season

Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.

Optional pound

If thighs are uneven in thickness, lightly pound them to an even thickness (about 1/2 inch) so they cook evenly.

Combine liquids and aromatics

In a small bowl or measuring cup, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp sake (or water), 3 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 tsp minced garlic until sugar is mostly dissolved.

Prepare slurry

In a separate small bowl, stir 1 tsp cornstarch into 1 tbsp cold water until fully dissolved to make a slurry. Set aside.

Sear the chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs, presentation side (skin-side if using skin-on) down, and cook undisturbed 4–5 minutes until deeply browned. Flip and cook the other side 3–4 minutes until browned and mostly cooked through. Reduce heat to medium.

Add sauce and simmer

Pour the prepared teriyaki sauce mixture into the skillet with the chicken. Bring to a gentle simmer and cook 2–3 minutes so flavors meld and alcohol (if using sake) cooks off.

Thicken the sauce

Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens to a glossy, slightly sticky consistency that coats the back of a spoon.

Coat and rest

Spoon the thickened teriyaki over the chicken to glaze it. Remove the skillet from heat and let the chicken rest in the sauce 2 minutes to finish cooking and absorb flavor. If desired, slice thighs into strips before serving, tossing with sauce to coat.

Divide 4 cups steamed rice among plates or bowls. Place glazed teriyaki chicken on top or beside the rice, spooning extra sauce over. Garnish with 1 tsp sesame seeds and 2 tbsp thinly sliced scallions. Serve immediately.