Authentic Japanese Teriyaki Chicken

Teriyaki chicken and green mix salad on a plate.

Authentic Japanese Teriyaki Chicken

Authentic teriyaki chicken made with simple ingredients! Juicy, crispy, and coated in a rich, sweet-savory sauce loved for generations.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 270 kcal

Ingredients

For the chicken

2 boneless, skin-on chicken thighs about 7oz (200g) each (see Note 1)
2 tablespoons cornstarch
⅛ teaspoons kosher salt
⅛ teaspoon ground black pepper

For the teriyaki sauce

¼ cup mirin 60ml
¼ cup sake 60ml
2 teaspoons soy sauce

Instructions

Prep the chicken: Pat dry 2 boneless, skin-on chicken thighs with a paper towel. Remove bones and extra skin with a knife if needed. Make shallow cuts across the grain on the side without skin—deeper cuts on thicker parts, at 0.8 inch / 2 cm intervals, but don’t cut all the way through. If you’re using skinless chicken, make cuts on the uneven side.
Season the chicken: Throw the chicken, 2 tablespoons cornstarch, ⅛ teaspoons kosher salt, and ⅛ teaspoon ground black pepper in a plastic bag. Shake until it’s all coated, then remove the chicken and shake off the excess.
Make the sauce: In a small bowl, whisk together ¼ cup mirin, ¼ cup sake, and 2 teaspoons soy sauce.

Cook the chicken (see Note 2):

Heat your pan over medium. If you're using skinless chicken, add some oil. Once hot, add the chicken, skin-side down (or flat side down if skinless).
Press the chicken with a spatula for about 10 seconds, then fry for 8 to 10 minutes until crispy.
Flip the chicken, press down again for about 10 seconds, and cover. Let it steam on low heat for 1 to 2 minutes.
Take the lid off and use a paper towel to wipe away any excess oil. Turn the heat to medium and pour in the sauce. Once it starts to bubble, begin spooning it over the chicken. Let it simmer until the sauce thickens and turns glossy—it should be thick enough to cling to the chicken. Keep spooning the sauce over the top and gently move the pieces around so the bottoms get coated during the process.
Serve: Take the chicken out, slice it into bite-sized pieces, and enjoy!

Notes

(Note 1) The type of Chicken: For the juiciest, crispiest teriyaki chicken, go for boneless, skin-on thighs. They're hard to find in the U.S., so I usually debone skin-on thighs myself. Skinless thighs work too, just less crispy. Breasts are an option but can be drier. If using skinless chicken, add a little oil for extra crisp!
(Note 1-2) The Size of the Chicken: I tested this recipe with thighs around 7 ounces / 200g each. If yours are bigger or smaller, just tweak the cooking time!
(Note 2) Grilled vs. Baked vs. Pan-Fried: In Japan, teriyaki chicken is pan-fried (just like the name says!), but you can grill or bake it for a more American-style twist. Just marinate it first to lock in the flavor!

Serving Suggestions

I usually pair teriyaki chicken with shredded cabbage or a simple green mix, but it works with just about anything—stir-fried broccoli, carrots, or even a bowl of rice! If you want a well-balanced meal, try this Ichiju-Sansai setup: Japanese short-grain rice, basic miso soup, Japanese potato salad, and sunomono (Japanese cucumber salad).

Storage & Reheating Instructions

To store: Let the chicken cool, then pop it into an airtight container and keep it in the fridge for up to 3 days. For longer storage, wrap each piece in plastic wrap, place them in a freezer bag, and freeze for up to 3 weeks. Either way, make sure to store the chicken whole (don’t cut it into bite-sized pieces yet) and only after it’s completely cooled.
To reheat: When you’re ready to eat, just microwave and enjoy!

Keyword quick