Teriyaki Chicken Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Trim any excess fat. Cut into 1 to 1.5-inch bite-size pieces or leave whole if preferred.

Season the chicken pieces evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 1/2 tablespoons vegetable oil and swirl to coat.

When the oil shimmers, add the chicken in a single layer (work in batches if necessary). Sear without moving for 3–4 minutes until a golden crust forms, then flip and cook an additional 2–3 minutes until just cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and set aside.

Using the same skillet with any browned bits, reduce heat to medium. Add soy sauce (1/2 cup), mirin (1/4 cup) and sake (1/4 cup). Stir to combine, scraping up browned bits from the pan.

Add 3 tablespoons brown sugar, 1 tablespoon grated fresh ginger and 2 cloves minced garlic. Stir and bring the mixture to a gentle simmer.

In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to make a slurry until smooth.

Once the sauce is simmering, slowly stir in the cornstarch slurry. Continue simmering for 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. If sauce becomes too thick, add 1–2 tablespoons water or sake to loosen to desired consistency.

Return the seared chicken and any accumulated juices to the skillet. Toss to coat the chicken in the teriyaki sauce and simmer together for 1–2 minutes so the flavors meld and the chicken is glazed.

Stir in 1/2 teaspoon toasted sesame oil for aroma and taste. Taste and adjust seasoning—add a pinch of salt or 1/2 teaspoon sugar if desired.

Serve the teriyaki chicken over cooked white rice (4 servings). Sprinkle with 1 tablespoon toasted sesame seeds and 2 tablespoons thinly sliced green onions.

If not serving immediately, keep the chicken warm over very low heat and stir occasionally to prevent sauce from reducing too far.