Teriyaki Chicken Recipe

1. Prepare chicken

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

2. Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat and add 1 tablespoon neutral oil. Let oil heat until shimmering but not smoking (about 1 minute).

3. Sear chicken

Add the chicken thighs to the pan in a single layer, skin side down if there were skin (for even contact). Cook without moving for 4–5 minutes until a deep golden-brown crust forms. Flip and cook 3–4 more minutes until internal temperature reaches 155–160°F (68–71°C). Reduce heat if browning too fast.

4. Combine sauce ingredients

While chicken is cooking, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup water, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon rice vinegar in a small bowl until sugar is mostly dissolved.

5. Thicken sauce

In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. When chicken is nearly done, pour the teriyaki sauce mixture into the skillet around the chicken and bring to a gentle simmer over medium heat.

6. Glaze chicken

Add the cornstarch slurry to the simmering sauce and stir; it should thicken in 30–60 seconds into a glossy glaze. Spoon the glaze over the chicken and continue to cook 1–2 minutes until the chicken reaches 165°F (74°C) and is fully cooked through, turning the pieces to coat both sides with glaze.

7. Finish

Remove the chicken to a cutting board and let rest 3 minutes. If sauce in pan looks too thick, add 1–2 tablespoons water and stir to loosen. Slice chicken across the grain into 1/2-inch strips and return to pan briefly to coat with sauce, or spoon sauce over plated chicken. Sprinkle with toasted sesame seeds and sliced green onions.

8. Divide 2 cups steamed rice between 2 plates (about 1 cup rice per serving). Place sliced teriyaki chicken on top of the rice and spoon extra sauce over. Serve with a side of mixed vegetables, soup, or a green salad as desired.

9. Optional: For restaurant-style presentation, arrange chicken slices fanned over rice, garnish with additional sliced scallions and a light sprinkle of sesame seeds.