Authentic teriyaki chicken in 25 minutes! Juicy, crispy chicken coated in a rich, sweet-savory sauce—perfect for busy weeknights.
Did you know the teriyaki chicken we know in the U.S. is pretty different from the authentic Japanese version?
This recipe is super easy and quick—just 7 ingredients (yes, including salt and pepper!) and 25 minutes to make. Perfect for those busy nights when you want something delicious without the fuss.
And let’s be real—who doesn’t love that sweet and savory teriyaki flavor? It’s a crowd-pleaser and a perfect way to introduce someone to Japanese food!
In This Post
Jump to Recipe✏️Authentic Teriyaki Sauce
Authentic teriyaki sauce is made from simple ingredients: soy sauce, sake, mirin, and optional sugar.
- Soy sauce: Adds umami and saltiness at the same time!
- Sake: Makes the chicken soft and juicy, and helps it absorb the flavors.
- Mirin: Adds umami and sweetness. You can substitute mirin with a mixture of sake and sugar (1 tablespoon of mirin = 1 tablespoon of sake + 1 teaspoon of sugar), but it will lack the depth of flavor.
If you want to learn more about basic Japanese condiments, such as mirin, my Essential Ingredients for Your Kitchen PDF guide (FREE!) includes all the information you need to know when starting your Japanese cooking journey. 🙂
Variations
The authentic teriyaki sauce needs only three simple ingredients, but you can also use other seasonings such as rice vinegar, garlic, and ginger to make it to different flavors.
You can easily batch-make homemade teriyaki sauce and use the leftovers for anything, such as beef, salmon, pork, tofu, and vegetables!
P.S. Bottled teriyaki sauce is common in the States, but I’ve never seen or used it in Japan.
🍳Let’s Make This Together!
1. Prep the chicken
Make cuts on the surface of the chicken at 2 cm intervals. Place the chicken, cornstarch, salt, and black pepper in a plastic bag and shake until each piece is coated.
2. Make the sauce
Whisk together the sauce ingredients in a small bowl and set aside.
3. Pan-fry the chicken
Heat the pan over medium heat. Fry the chicken on the skin side down for 5-7 minutes, then flip and fry for another 2-3 minutes on low heat, covered with a lid.
4. Coat the chicken with the sauce
Remove excess oil from the pan with a paper towel. Add the sauce and simmer until it thickens over medium-high heat. Spoon the sauce over the chicken frequently.
5. Serve and enjoy!
Once the sauce has thickened, remove the chicken from the pan and cut it into bite-sized pieces. Enjoy!
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
The Best Authentic Japanese Teriyaki Chicken
Ingredients
For the chicken
- 4 boneless, skin-on chicken thighs (note1)
- 4 tablespoons cornstarch
- ¼ teaspoons kosher salt
- ¼ teaspoon black pepper
For the teriyaki sauce
- ⅓ cup mirin (80ml)
- ⅓ cup sake (80ml)
- 1.5 teaspoons soy sauce
Instructions
- Prep the chicken: Pat dry the 4 boneless, skin-on chicken thighs with a paper towel. Make cuts on the side without the skins (shallow cuts on thin areas and deeper cuts on thicker areas—don’t cut through the chicken completely) at 2 cm intervals, cutting across the grain of the meat. If you’re using skinless chicken, make cuts on the uneven side.
- Season the chicken: Place the chicken, 4 tablespoons cornstarch, ¼ teaspoons kosher salt, and ¼ teaspoon black pepper in a plastic bag. Shake until each piece is evenly coated. Remove the chicken from the bag and shake off any excess coating.
- Make the sauce: Whisk together ⅓ cup mirin, ⅓ cup sake, and 1.5 teaspoons soy sauce in a small bowl to make teriyaki sauce.
- Cook the chicken (note2):1. Heat a pan over medium heat. If using skinless chicken, add oil to the pan. Once hot, place the chicken skin-side down. If using skinless chicken, place it flat side down.2. Press down on the chicken with a spatula for about 10 seconds to ensure even contact with the pan. Fry for 5–7 minutes until the surface is golden and crispy.3. Flip the chicken over and press down with the spatula again for 10 seconds.4. Turn the heat to low and cover the pan with a lid. Steam the chicken for 2–3 minutes.5. Remove the lid and absorb excess oil with a paper towel. Turn the heat up to medium-high and add the teriyaki sauce mix to the pan. Wait for the sauce to start boiling. Continuously spoon the sauce over the chicken to coat the top surface.6. Simmer the sauce until it thickens and becomes shiny. The bubbles will grow larger as it thickens. Continue simmering until most of the sauce is gone but leave a small amount.
- Serve: Remove the chicken from the pan, slice it into bite-sized pieces, and enjoy!
Notes
🗄️Storage Tips
- Fridge: Store the leftovers in an airtight container for up to 3 days.
- Freezer: Wrap each piece of chicken in plastic wrap and place them in an airtight bag, such as a ziplock, and freeze for up to 3 weeks.
- Reheating: When ready to eat, simply microwave them.
💡Pro Tip: In either case, store the chicken whole (before cutting it into bite-sized pieces) and only after it has completely cooled.
🥢What To Serve With Teriyaki Chicken
I normally serve teriyaki chicken with vegetables such as shredded cabbage or a green mix, but you can pair it with anything from stir-fried vegetables like broccoli and carrots to rice!
This is a sample menu that follows the Ichiju-Sansai format:
- Rice: Japanese rice (short grain)
- Soup: Basic Miso Soup
- Side 1: Kiriboshi Daikon (simmered daikon radish)
- Side 2: Sunomono (Japanese cucumber salad)
If you’re interested in this meal plan’s cooking timeline and shopping list, get my Essential Ingredients for Your Kitchen PDF guide (FREE!) that includes this information, along with detailed explanations of essential ingredients to kickstart your Japanese cooking journey!
❓Frequently Asked Questions About This Recipe
Teriyaki chicken is one of the most popular dishes in Japan.
‘Teri’ means ‘shiny,’ referring to the glossy coating achieved with mirin and/or sugar, while ‘yaki’ means ‘pan-fried.’ So, ‘teriyaki chicken’ essentially means pan-fried, shiny chicken.
There are many teriyaki chicken recipes online, but most are modified from the traditional version. (If you’re looking for something like what you’d find at Panda Express, this recipe isn’t for you!)
Traditional teriyaki chicken is much simpler than these other versions—and it’s so easy to make!
Yes! Preparing the teriyaki sauce ahead of time as part of your meal prep will save you a lot of time during the week. Simply mix all the sauce ingredients in a clean jar and store it in the fridge for up to two weeks.
You can make this recipe gluten-free by using gluten-free soy sauce, such as tamari.
To make it vegan, you can substitute the chicken with other proteins like firm tofu. However, be sure to check the ingredient labels of all products yourself.
Hibachi chicken is served with yum yum sauce, made from ketchup, mayonnaise, and other ingredients, making it a completely different dish!
To be honest, I didn’t even know what “hibachi chicken” was until recently—it’s a Japanese-inspired dish that originated in the U.S. 😂
They are almost the same, and you can substitute one sauce for the other. However, yakitori sauce tends to be thicker than teriyaki sauce since it’s brushed over skewered chicken.
Authentic Japanese teriyaki chicken doesn’t require marination. However, if you plan to grill the chicken, it’s better to marinate it beforehand.
You can swap the chicken for anything—beef, pork, salmon, tofu, or vegetables!
