Chicken Teriyaki Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Trim any excess fat. Season both sides with the kosher salt and black pepper.

Cook the chicken

Heat a large skillet or nonstick pan over medium-high heat. Add the vegetable oil and swirl to coat. When the oil shimmers, add the chicken thighs, skin-side (if any) down — or presentation side down — and cook without moving for 4–5 minutes until a deep golden brown forms. Flip and cook 4–5 more minutes until the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Combine sauce ingredients

While chicken cooks, combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic in a small bowl or measuring cup. Stir until sugar dissolves.

Reduce and thicken

After removing the chicken from the pan, lower heat to medium. Pour the sauce mixture into the hot skillet, scraping up any browned bits from the bottom with a spatula. Bring to a gentle simmer and cook 3–4 minutes to meld flavors. In a small cup, whisk cornstarch into cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust: add up to 1 tsp sugar if you prefer sweeter or a splash (1 tsp) of water if too salty.

Glaze the chicken

Return the sliced chicken to the pan and toss in the sauce for 1–2 minutes until pieces are well coated and heated through, letting the sauce cling to the chicken. Remove from heat.

Divide steamed rice between servings. Arrange glazed chicken on top of the rice. Spoon any remaining sauce from the pan over the chicken. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.