Teriyaki Chicken Recipe

Prep and Season

Pat the chicken thighs dry with paper towels. Trim any excess fat and, if pieces are uneven, butterfly or pound lightly to an even thickness (about 1/2 inch). Season both sides with the kosher salt and black pepper.

Heat and Sear

Heat a large skillet or grill pan over medium-high heat. Add the neutral oil and swirl to coat. When the oil is shimmering, add the chicken thighs skin-side (or presentation side) down. Cook without moving 4–5 minutes until a deep golden-brown crust forms.

Finish Cooking

Flip the chicken and cook 3–4 minutes more until just cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a cutting board and let rest 5 minutes before slicing into bite-sized morsels or strips.

Combine Sauce Ingredients

While the chicken rests (or in a small saucepan during the last 6 minutes of chicken cooking), combine the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Thicken Sauce

In a small bowl, mix the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat.

Glaze the Chicken

Return the sliced chicken to the skillet over low heat, pour 2–3 tablespoons of the teriyaki sauce over the pieces and toss gently to coat and warm. Spoon additional sauce on top if serving family-style. Reserve any extra sauce for serving.

Transfer the glazed chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions if using. Serve immediately with steamed rice and vegetables or as desired.