Teriyaki Recipe

Make the teriyaki sauce

In a small bowl or measuring cup, combine 3 tbsp low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake (or dry sherry), 1.5 tbsp granulated sugar and 1 tbsp honey. Whisk until sugar is mostly dissolved.

Add aromatics

Stir in 1 tsp grated fresh ginger and 1 minced garlic clove to the sauce mixture. Set aside 2 tbsp of this mixture to use as a finishing glaze later if desired.

Prepare cornstarch slurry

In a separate small bowl, whisk 1 tsp cornstarch with 1 tbsp cold water until smooth. Keep aside; you'll add it to thicken the sauce at the end.

Prep the chicken

Pat 1 lb chicken thighs dry with paper towels. Trim excess fat and, if thick, pound lightly to an even thickness (~1/2 inch) for even cooking. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sear the chicken

Heat 1 tbsp neutral oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the chicken, skinless-side down (or first side if breasts), and cook without moving for 4-5 minutes until a deep golden crust forms. Flip and cook another 3-4 minutes until cooked through (internal temperature 165°F / 74°C) and nicely browned. Transfer chicken to a plate and tent with foil to rest.

Deglaze and reduce

Lower heat to medium. Carefully pour the prepared teriyaki sauce into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Bring sauce to a gentle simmer for 1-2 minutes.

Thicken the sauce

Stir the cornstarch slurry one more time and slowly whisk it into the simmering sauce. Continue to simmer 1-2 minutes until the sauce is glossy and coats the back of a spoon. Remove from heat and stir in 1/2 tsp toasted sesame oil for aroma.

Glaze the chicken

Return the cooked chicken to the skillet, spooning the sauce over both sides to glaze. Let the chicken sit in the warm sauce 1-2 minutes to absorb flavor. If you reserved 2 tbsp of sauce earlier, brush it on at this point for a brighter finish.

Slice chicken into strips or serve whole on top of steamed rice. Spoon extra teriyaki sauce from the pan over rice and chicken.

Garnish with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve with steamed vegetables if desired.

Serve immediately.