Teriyaki Chicken (6) Recipe

Make the teriyaki sauce

In a small bowl or measuring cup, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic until sugar is dissolved and mixture is homogeneous.

Prepare cornstarch slurry

In a separate small cup, dissolve 1 teaspoon cornstarch in 2 tablespoons cold water. Set aside at room temperature until needed.

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Sear the chicken

Heat 1 tablespoon vegetable oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the chicken thighs, skin-side (if any) or presentation side down, and cook without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and cook another 2–3 minutes to brown the other side.

Finish in sauce

Reduce heat to medium. Pour the prepared teriyaki sauce into the pan with the chicken. Bring sauce to a gentle simmer and cook, spooning sauce over the chicken, about 4–6 minutes, or until internal temperature reaches 165°F (74°C) and chicken is cooked through. If sauce is thin, stir the cornstarch slurry once more and add it to the simmering sauce; cook for 1–2 minutes until sauce thickens and becomes glossy, spooning continuously to coat the chicken.

Rest and slice

Transfer chicken to a cutting board and let rest for 5 minutes. Slice into 1/2-inch strips or bite-sized pieces. Spoon additional reduced teriyaki sauce from the pan over the sliced chicken.

Serve

Divide 3 cups steamed rice among 4–6 plates or bowls (recipe yields 6 servings as small portions with rice). Arrange sliced teriyaki chicken over the rice, spooning extra sauce on top. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve immediately with optional pickled ginger or steamed vegetables on the side.