Forget cloudy bottled sauces or gummy starch-thickened glazes. Japanese teriyaki chicken is much simpler. Tender, juicy chicken thighs are glazed in a glossy 3-ingredient sauce that clings to every bite. The secret isn’t in the ingredients; it’s how you use them. That’s because teriyaki is a cooking technique, not a condiment. The name breaks down into teri (照り), meaning “shine” or “gloss,” and yaki (焼き), which means to grill or pan-fry. This recipe from my Tokyo kitchen comes together fast, requires no marinades, and delivers the kind of restaurant-quality flavor that’ll have you licking your plate clean.
- Why My Recipe Works
- Ingredients for Teriyaki Chicken
- How to Make Chicken Teriyaki
- Teriyaki with Other Proteins
- Make Ahead, Storage & Reheat
- Serve it With
- 📖 Recipe
- FAQ
- Comments
Why My Recipe Works
- Skin-on Thighs - Skin-on chicken thighs don’t dry out as easily. Starting them in a cold pan lets the fat slowly render, producing crisp, golden skin while keeping the meat juicy and tender.
- Simple Sauce - This traditional Japanese teriyaki sauce makes preparation easier and keeps the glaze clear. For extra flavor, marinate the chicken with aromatics like garlic or ginger, or finish with garnishes such as sesame seeds or scallions.
- High-Heat Glazing - Flipping the chicken in the reducing sauce creates an even, sticky coating without burning, resulting in that glossy, restaurant-style finish.
Ingredients for Teriyaki Chicken
Authentic Teriyaki Sauce
Japanese teriyaki sauce is a simple concoction and includes just three ingredients in equal parts:
- Soy Sauce - This is the backbone of teriyaki sauce, giving it its dark color and deep umami flavor. No need to get fancy-just make sure you’re using Japanese soy sauce (like Kikkoman or Yamasa). I love exploring soy sauces from other countries, but they tend to a have a stronger flavor profile which can overpower the other ingredients in the sauce.
- Sugar - Sugar balances the saltiness of the soy sauce and is key to that signature sweet-savory flavor. As the sauce reduces, the sugar caramelizes, thickening the glaze and giving it that shiny, lacquered finish. I like using evaporated cane juice (raw sugar) for a bit more depth, but white sugar works fine too. Other sweeteners like honey, agave, or maple syrup will also work.
- Sake - Sake adds depth thanks to the amino acids produced during fermentation, which boost umami without adding MSG. The alcohol mostly cooks off, so it’s safe for kids. You can use any decent drinking sake, and you can read more in my article about how to choose sake for cooking . Just be sure to avoid “cooking sake”, which is loaded with salt and additives that will make your sauce too salty. If you can’t get sake where you live, you can substitute an equal amount of water with a pinch of MSG, though the flavor won’t be quite the same. Rice wine vinegar is not a good alternative (see below for why.) As for Mirin, brewed mirin is a sweet rice wine, but it’s hard to find, even in Japan. Most store-bought versions are just corn syrup and flavorings. That’s why I prefer using real sake and sugar for better flavor control.
WhatNotto Add to Teriyaki Sauce
Most modern teriyaki recipes include more than three ingredients, but simpler is better if you want that classic glossy finish. Here’s what I recommend leaving out:
- Garlic, Ginger, Scallions - These aromatics add particles that cloud the sauce. If you want their flavor, grate and strain them to extract just the juice. Or simply garnish your finished dish with grated ginger or chopped scallions.
- Sesame Seeds or Oil - Toasted sesame seeds make a great finishing touch, but adding sesame oil changes the flavor entirely.
- Vinegar - Some recipes suggest replacing sake with rice vinegar. While vinegar can be made from sake, the last stage of fermentation completely changes its chemistry and flavor. If you’re craving something tangy, try making Chicken Adobo instead, or my Sweet and Sour Teriyaki recipe on my other blog, Marc’s Recipes .
- Starch - Teriyaki sauce thickens naturally through reduction and caramelization. Adding starch prematurely thickens the sauce making it taste bland and one dimensional.
- Fruit Juices - Pineapple or apple juice occasionally show up in teriyaki recipes. While they’re not traditional, filtered juice (no pulp) can still work if you like the added flavor.
What’s the Best Cut for Teriyaki Chicken?
The traditional cut for teriyaki is boneless, skin-on chicken legs, but the thighs will work as well. Check out my tutorial for deboning chicken thighs to learn how to do this. When done right, the fat renders out, the skin crisps, and the meat stays tender and juicy.
Teriyaki isn’t typically made with chicken breasts in Japan, but if you prefer white meat, that’s totally fine. Just follow my Juicy Chicken Breast Teriyaki recipe for a modified method that keeps it moist and flavorful.
How to Make Chicken Teriyaki
This is a fast weeknight dish, but a few simple techniques make a big difference in flavor and texture.
Prep the Chicken
- If you have bone-in follow my tutorial to debone chicken thighs .
- Trim off any excess fat or tendons to ensure your chicken is tender.
- Sprinkle both sides of each piece of chicken with the salt and let it sit for a few minutes. 🧪 SCIENCE: Osmotic pressure releases excess water from the chicken, concentrating its flavor while also seasoning it.
- Pat the chicken dry with paper towels before cooking to ensure it browns properly.
Pan-Fry the Chicken
- Place the chicken skin-side down in a cold pan and turn on the heat to medium. If you are using skinless chicken you’ll need to add some oil to the pan.
- Pan-fry the skin-side of the chicken until most of the fat renders out and the skin is an even golden brown (4-5 minutes.) 💡TIP: Check the skin-side periodically and press down on any areas that aren’t browning evenly.
- Flip the chicken over and continue pan-frying until it’s mostly cooked through (another 2-3 minutes.)
Glaze the Chicken
- Use paper towels to soak up as much rendered fat from the pan as you can.
- Add the soy sauce, sake, and sugar and then turn up the stove to high heat.
- Flip the chicken repeatedly as the sauce reduces and thickens to glaze it evenly. The teriyaki chicken is ready when the sauce is thick and sticky.
Slice and Serve
- Slice the chicken, then drizzle over any remaining sauce from the pan. If you’re serving it with rice, consider doubling the sauce so there’s enough to flavor the rice as well.
Grilled vs Pan-Fried Teriyaki
Yaki is often translated as “grilled,” but it also refers to a wide variety of high-temperature cooking methods such as roasting and pan-frying. I prefer making teriyaki in a pan because it’s more consistent and less work than firing up a grill.
If you’d rather grill your teriyaki chicken, you’ll want to use a slightly different method. First, combine the sauce ingredients in a small pan and simmer until thick and bubbly. Salt and pat the chicken dry, then brush it with a little neutral oil to help prevent sticking. Grill the chicken until it’s nearly cooked through, then brush on the glaze. Flip and re-glaze a few times to build up a beautiful, glossy finish.
Teriyaki with Other Proteins
Teriyaki isn’t just for chicken. It’s a versatile technique that works beautifully with all kinds of proteins. In fact, it originally referred to a method for preparing fish like yellowtail or salmon . For beef lovers, a seared teriyaki steak with a caramelized glaze hits the spot, or go for a juicy twist on Japanese hamburger steak glazed in teriyaki sauce .
Eating plant-based? Marinate tofu with a little ginger and garlic for a flavorful tofu teriyaki . And if your fridge is nearly empty, a fried egg with teriyaki sauce over rice makes a quick, satisfying meal packed with umami. For more inspiration check out all of my teriyaki recipes here .
Make Ahead, Storage & Reheat
Like most dishes, chicken teriyaki is going to taste best freshly made. That being said, you can make it ahead of time and store it unsliced in an air-tight container in the fridge for up to three days. Gently reheat in a skillet over low heat, adding a splash of water to loosen the glaze if needed. You can also reheat it in a microwave oven set to low power.
Serve it With
When I make teriyaki chicken, I like to turn it into a fun teishoku -style meal featuring a main dish served with Japanese short-grain rice , miso soup , and a few well-balanced side dishes to round things out. On the side, something crisp and refreshing like this Japanese cabbage salad helps reset your palate between bites. A scoop of creamy Japanese potato salad adds a comforting contrast. To complement the rice, you might include a small plate of crunchy asazuke pickled vegetables . And for something earthy and deeply savory, I’ll finish the spread with kinpira gobo , a sauté of burdock and carrot seasoned with soy and sesame. If you want to go simpler, check out my teriyaki chicken bowl recipe to turn this into a delightful rice bowl.
📖 Recipe
Equipment
Units
Ingredients1x2x3x
- 600 grams boneless skin-on chicken thighs (4-6 large chicken thighs)
- ¼ teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons evaporated cane sugar
- 2 tablespoons sake
Instructions
- Sprinkle both sides of 600 grams boneless skin-on chicken thighs evenly with ¼ teaspoon salt and set it aside until the salt draws out some moisture. Pat the chicken dry with paper towels.
- Place the chicken skin-side down in a cold nonstick frying pan, then turn the heat to medium. If you’re using skinless chicken, add a bit of oil to the pan.
- Cook the chicken on one side until the skin is crisp and browned. Flip it over and continue cooking until it’s almost cooked through.
- Pour off any excess oil, then use paper towels to wipe out any remaining grease.
- Add 2 tablespoons soy sauce , 2 tablespoons sake , and 2 tablespoons evaporated cane sugar . Turn the heat to high and use tongs to flip the chicken continuously, basting it in the sauce as it reduces.
- It’s ready when most of the liquid has evaporated and the chicken is coated in a thick, glossy glaze. Slice and serve the teriyaki chicken with any remaining sauce.
Nutrition Facts
Although the name “teriyaki” is relatively modern, the practice of cooking meat and fish in a soy sauce and sugar mixture dates back hundreds of years. Traditional names for similar preparations include Amakarayaki (甘辛焼き, “sweet and salty grilled”), Kannroni (甘露煮, “simmered in sweet nectar”), and Yamatoni (大和煮, “Yamato-style simmered”).
If you have access to real brewed mirin, you can substitute it for the sake and cut the sugar in half. Just keep in mind that most mirin on store shelves today is actually “mirin seasoning”-a blend of corn syrup, salt, and flavorings. True brewed mirin will list only rice, koji, water, and possibly brewer’s alcohol on the label.
The glaze thickens naturally through caramelization. Adding cornstarch thickens the sauce before it reduces properly, creating a dull, watered-down sauce.
Japanese Teriyaki Chicken
Equipment
- 10-inch Non-stick Frying Pan
- Tongs
- Measuring Spoons
Ingredients
- 600 grams boneless skin-on chicken thighs (4-6 large chicken thighs)
- ¼ teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons evaporated cane sugar
- 2 tablespoons sake
Instructions
- Sprinkle both sides of 600 grams boneless skin-on chicken thighs evenly with ¼ teaspoon salt and set it aside until the salt draws out some moisture. Pat the chicken dry with paper towels. 600 grams boneless skin-on chicken thighs, ¼ teaspoon salt
- Place the chicken skin-side down in a cold nonstick frying pan, then turn the heat to medium. If you’re using skinless chicken, add a bit of oil to the pan.
- Cook the chicken on one side until the skin is crisp and browned. Flip it over and continue cooking until it’s almost cooked through.
- Pour off any excess oil, then use paper towels to wipe out any remaining grease.
- Add 2 tablespoons soy sauce , 2 tablespoons sake , and 2 tablespoons evaporated cane sugar . Turn the heat to high and use tongs to flip the chicken continuously, basting it in the sauce as it reduces. 2 tablespoons soy sauce, 2 tablespoons evaporated cane sugar, 2 tablespoons sake
- It’s ready when most of the liquid has evaporated and the chicken is coated in a thick, glossy glaze. Slice and serve the teriyaki chicken with any remaining sauce.
