My Homemade Teriyaki Chicken is a delicious and versatile dish that brings the flavors of Japan to your kitchen. The key to its appeal lies in the sweet and savory teriyaki sauce, a combination of soy sauce, sugar, and mirin, enhanced with garlic and ginger for extra depth. Best of all, it’s incredibly quick and easy!
Making teriyaki chicken at home allows you to customize the ingredients and balance the flavors to suit your palate while avoiding preservatives often found in store-bought sauces.
To prepare this dish, chicken thighs are commonly used for their juiciness, though chicken breasts can be a leaner alternative. The chicken is typically pan-seared or grilled, creating a caramelized exterior that pairs perfectly with the glossy sauce. The teriyaki sauce can be cooked separately and then poured over the chicken, or the chicken can be simmered in the sauce to infuse every bite with flavor.
Homemade teriyaki chicken is not only satisfying but also adaptable. Serve it over steamed rice with a side of vegetables for a comforting meal, or use it as a filling for sandwiches, wraps, or salads.
Adding sesame seeds and chopped green onions as garnishes enhances both the presentation and the flavor. With its simplicity and universal appeal, teriyaki chicken is a go-to recipe for busy weeknights or special occasions.
Teriyaki Sauce Ingredients
My teriyaki sauce is sweet, savory, and slightly tangy. I love using it on chicken thighs, but it works great with other proteins like beef, tofu, fish, etc. Here’s what it requires (click on each ingredient for a link to my recommended product):
- Brown Sugar: Adds a rich, molasses-like sweetness that gives the teriyaki sauce depth. You can substitute honey for a more natural sweetness, but it may change the consistency slightly.
- Soy Sauce: Provides the savory, umami base of the teriyaki sauce. It balances the sweetness from the sugar, and its saltiness is key to creating the right flavor profile.
- Rice Vinegar: Adds a subtle acidity, which helps cut through the richness of the sugar and soy sauce. It also brings brightness and complexity to the overall flavor.
- Grated Ginger: Brings a zingy, slightly spicy note to the sauce. It adds an aromatic, warm, and slightly peppery kick that complements the sweetness of the brown sugar and the salty soy sauce.
- Minced Garlic: Enhances the depth of flavor with its savory, slightly pungent taste.
- Water: Helps to dilute the sauce, ensuring it’s not too thick and allowing the ingredients to blend together smoothly. It also helps the sauce coat the chicken more evenly while cooking.
- Cornstarch (optional): Used to thicken the sauce, creating a glossy glaze that coats the chicken beautifully. It’s optional but can be added if you prefer a thicker, stickier sauce. Just be sure to dissolve it in water before adding it to avoid lumps.
Homemade Teriyaki Chicken
- Total Time: 17 minutes
Description
A quick and flavorful dish featuring tender, seared chicken thighs coated in a glossy, sweet, and savory homemade teriyaki glaze.
Ingredients
- 8–10 oz chicken thighs, boneless
Teriyaki Sauce Ingredients:
- 2 tbsp brown sugar (substitute honey)
- 1 1/2 tbsp soy sauce
- 1/2 tsp rice vinegar
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 3 tbsp water
- 1 tsp cornstarch (optional, for a thicker glaze)
Instructions
- Pat the chicken thighs dry with a paper towel and trim any excess fat. Cut the thighs into bite-sized pieces or leave them whole, depending on your preference.
- In a small bowl, mix together the teriyaki sauce ingredients (brown sugar, soy sauce, rice vinegar, ginger, garlic, and water). If using cornstarch for a thicker glaze, mix it into the sauce until fully dissolved.
- Heat a nonstick or cast-iron skillet over medium-high heat. Add a small amount of oil (about 1–2 teaspoons) to the pan. Place the chicken thighs in the pan and cook for 4–5 minutes on one side until golden brown and slightly charred. Flip and cook for another 3–4 minutes until fully cooked through.
- Reduce the heat to medium. Pour the sauce mixture over the chicken, ensuring it coats all the pieces. Stir frequently as the sauce begins to bubble and thicken, about 2–3 minutes. Flip the chicken occasionally to coat evenly in the sauce.
- Continue cooking and mixing until the sauce thickens to a glaze-like consistency and clings to the chicken. This should take an additional 1–2 minutes. Remove from heat.
- Serve the teriyaki chicken over steamed rice or alongside your favorite vegetables. Garnish with sesame seeds and sliced green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.