Chicken Teriyaki Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim excess fat. If pieces are very large, cut into 1½–2 inch pieces for even cooking.

Season both sides of the chicken lightly with kosher salt and black pepper.

Heat a large skillet or nonstick pan over medium-high heat. Add neutral oil and swirl to coat.

When the oil is shimmering, add the chicken in a single layer, skinless side down. Cook without moving 4–5 minutes until a deep golden-brown crust forms. Flip and cook 3–4 minutes more until the internal temperature reaches 165°F (74°C) or the juices run clear. Remove the chicken to a plate and tent with foil to rest while you make the sauce.

In a small bowl or measuring cup, combine soy sauce, mirin, sake, granulated sugar, honey, grated ginger, and minced garlic. Stir until the sugar begins to dissolve.

Pour the sauce mixture into the same skillet used for the chicken (do not wipe it out) and bring to a gentle simmer over medium heat, scraping up any browned bits from the pan with a wooden spoon — these add flavor.

In a separate small bowl, whisk the cornstarch into the cold water to make a slurry. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue simmering 1–2 minutes until the sauce thickens to a glossy, clingy consistency. If it becomes too thick, add 1–2 teaspoons water to adjust.

Stir in the sesame oil off heat for aroma and shine.

Return the cooked chicken to the skillet and spoon the teriyaki sauce over the pieces. Cook over low heat 1 minute, turning chicken to coat thoroughly and warm through.

Transfer chicken to a serving plate or place over bowls of steamed rice. Spoon extra sauce from the pan over the chicken and rice.

Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed vegetables or pickled ginger if desired.