This easy Teriyaki Chicken delivers a sweet, savory, glossy glaze on tender chicken in just 30 minutes. It’s a weeknight hero that feels like takeout but is simple to make at home. You’ll love how the homemade sauce caramelizes perfectly for a comforting, flavorful meal.
Nothing beats a great Teriyaki Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Teriyaki Chicken
- Versatile serving: Adapts beautifully over rice, noodles, or in lettuce wraps.
- Homemade sauce: Perfect sweet-savory balance that clings deliciously.
- Quick to make: Ready in about 30 minutes for busy nights.
- Great leftovers: Flavors deepen overnight for amazing next-day lunches.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs
- 80 ml soy sauce (use reduced-sodium if preferred)
- 60 ml mirin
- 40 g brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp sesame seeds (for garnish)
- 2 spring onions, sliced (for garnish)
Tools: Large skillet or frying pan, small bowl, whisk, measuring spoons and cups
Notes: Fresh ginger and garlic add bright aroma; don’t skip mirin for authentic sweet complexity.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 22 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs stay juicier and more flavorful during cooking, but if you prefer breasts, just watch the cooking time carefully to avoid dryness.
- What if I don’t have mirin? You can substitute with a mix of dry white wine and a pinch of sugar, but mirin’s unique flavor is worth seeking out for that authentic teriyaki taste.
- Why cornstarch? It’s our thickening agent—creating that glossy, clingy sauce that coats the chicken beautifully without making it gummy.
- Fresh ginger makes a difference. Grate it finely so it blends seamlessly into the sauce, adding little bursts of warmth and zing.
How to Make Teriyaki Chicken
Step 1: Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is key for getting a good sear instead of steaming. If they’re particularly large, you can cut them into bite-sized pieces, but I often cook them whole for that impressive presentation. Season lightly with a pinch of black pepper (you won’t need extra salt because the soy sauce is plenty salty).
Step 2: Make the teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar. Keep whisking until the sugar dissolves—you’ll notice the mixture turn from cloudy to a bit clearer. In a separate tiny bowl, make your slurry by mixing the cornstarch with water until it’s completely smooth with no lumps.
Step 3: Cook the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs. You should hear a gentle sizzle. Sear for about 5–6 minutes per side, until they develop a beautiful golden-brown crust. Don’t move them around too much—let that crust form! The chicken doesn’t need to be fully cooked through yet.
Step 4: Introduce the sauce. Reduce the heat to medium-low and pour the teriyaki sauce over the chicken. It will bubble and simmer immediately. Let it cook for 2 minutes, occasionally spooning the sauce over the chicken. You’ll notice the sauce starting to thin out as it heats.
Step 5: Thicken the sauce. Give the cornstarch slurry a quick re-stir (it settles), then drizzle it into the skillet while stirring gently. Within a minute or two, the sauce will transform—thickening into a glossy, luxurious glaze that coats the back of a spoon. If it thickens too much, add a tablespoon of water to loosen it.
Step 6: Final simmer and garnish. Let the chicken simmer in the thickened sauce for another 2–3 minutes, turning once, until fully cooked and coated beautifully. The internal temperature should reach 74°C. Sprinkle with sesame seeds and sliced spring onions right before serving for that fresh, finishing touch.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge overnight.
- Reviving: Reheat gently in a skillet with a splash of water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains soak up the extra teriyaki sauce beautifully, making every bite a perfect balance.
- Stir-fried vegetables — Think broccoli, bell peppers, and snap peas—their crisp texture and mild flavor complement the rich chicken.
- Simple cucumber salad — A light, tangy salad cuts through the sweetness and adds a refreshing crunch.
Drinks
- Cold Japanese lager — Its clean, crisp profile contrasts nicely with the savory-sweet notes of the dish.
- Green tea — A warm, slightly bitter cup enhances the umami flavors and cleanses the palate between bites.
- Ginger ale with a lime wedge — The zingy fizz complements the ginger in the sauce and feels wonderfully festive.
Something Sweet
- Mochi ice cream — These chewy, cold treats offer a delightful texture contrast and a gentle sweetness to end the meal.
- Fresh pineapple slices — Their natural acidity and juiciness balance the richness and feel light yet satisfying.
- Sesame cookies — Nutty, crisp cookies that echo the sesame garnish and provide a lovely, not-too-sweet finish.
Top Mistakes to Avoid
- Overcrowding the pan. If you put too much chicken in at once, they’ll steam instead of sear—and you’ll miss out on that beautiful caramelized crust. Cook in batches if needed.
- Adding the cornstarch directly to the sauce. Always mix it with water first to create a slurry. Dumping it in dry will give you lumpy sauce—I’ve messed this up before too, and it’s not pretty.
- Boiling the sauce too aggressively. Keep the heat at a gentle simmer once the sauce is added. A rolling boil can make the sauce too thick too fast and sometimes cause it to taste bitter.
- Using old ginger or garlic. If your ginger is shriveled or your garlic has green sprouts, their flavors will be muted or off. Fresh is best for that vibrant, aromatic punch.
Expert Tips
- Tip: For extra flavor, marinate the chicken in half of the teriyaki sauce (before adding the cornstarch slurry) for 30 minutes in the fridge. It deepens the taste and tenderizes the meat beautifully.
- Tip: If you prefer a smoother sauce, strain it after mixing to remove the ginger and garlic bits before adding the slurry. You’ll get a silky,
Teriyaki Chicken
Make the best Teriyaki Chicken at home in 30 minutes! This easy recipe features a sweet, savory, glossy glaze. Get the simple recipe and cook tonight!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs
-
80 ml soy sauce (use reduced-sodium if preferred)
-
60 ml mirin
-
40 g brown sugar
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar
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2 tsp cornstarch
-
2 tbsp water
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1 tbsp vegetable oil
-
1 tsp sesame seeds (for garnish)
-
2 spring onions (sliced, for garnish)
Instructions
-
Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is key for getting a good sear instead of steaming. If they’re particularly large, you can cut them into bite-sized pieces, but I often cook them whole for that impressive presentation. Season lightly with a pinch of black pepper (you won’t need extra salt because the soy sauce is plenty salty).01
-
Make the teriyaki sauce. In a small bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar. Keep whisking until the sugar dissolves—you’ll notice the mixture turn from cloudy to a bit clearer. In a separate tiny bowl, make your slurry by mixing the cornstarch with water until it’s completely smooth with no lumps.02
-
Cook the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs. You should hear a gentle sizzle. Sear for about 5–6 minutes per side, until they develop a beautiful golden-brown crust. Don’t move them around too much—let that crust form! The chicken doesn’t need to be fully cooked through yet.03
-
Introduce the sauce. Reduce the heat to medium-low and pour the teriyaki sauce over the chicken. It will bubble and simmer immediately. Let it cook for 2 minutes, occasionally spooning the sauce over the chicken. You’ll notice the sauce starting to thin out as it heats.04
-
Thicken the sauce. Give the cornstarch slurry a quick re-stir (it settles), then drizzle it into the skillet while stirring gently. Within a minute or two, the sauce will transform—thickening into a glossy, luxurious glaze that coats the back of a spoon. If it thickens too much, add a tablespoon of water to loosen it.05
-
Final simmer and garnish. Let the chicken simmer in the thickened sauce for another 2–3 minutes, turning once, until fully cooked and coated beautifully. The internal temperature should reach 74°C. Sprinkle with sesame seeds and sliced spring onions right before serving for that fresh, finishing touch.06
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