Name: Chicken Teriyaki With Easy Homemade Teriyaki Sauce
Prep time: 2 min
Cook time: 35 min
Total time: 37 min
Ingredients: 1 cup soy sauce ((use Japanese soy sauce which is less salty than Chinese)); 1 cup sake; 1 cup mirin; 1 tablespoon sugar ((optional)¼); 6 to 10 chicken thigh fillets (preferably skin on, about 700 grams total weight); ½ teaspoon cooking oil ((only if using skinless chicken fillets))

Chicken Teriyaki With Easy Homemade Teriyaki Sauce

Connie Veneracion

At home, teriyaki is one of our "default" dishes. Even when we run out of basics like fresh onion and garlic, there are always bottles of soy sauce, sake and mirin in the pantry. I'd make teriyaki sauce and use it on whatever there is in the freezer. Chicken, fish, pork, vegetables… It's just so versatile. And it transforms whatever it touches.

Prep Time 2 mins

Cook Time 35 mins

Total Time 37 mins

Course Main Course

Cuisine Japanese

Servings people

Ingredients

For the teriyaki sauce

1 cup soy sauce (use Japanese soy sauce which is less salty than Chinese)
1 cup sake
1 cup mirin
1 tablespoon sugar (optional)¼

To cook chicken teriyaki

6 to 10 chicken thigh fillets preferably skin on, about 700 grams total weight
½ teaspoon cooking oil (only if using skinless chicken fillets)

Instructions

Make the teriyaki sauce

In a small sauce pan, mix together all the ingredients for the teriyaki sauce. Heat and bring to a gentle boil.
Boil the mixture over medium-low heat, uncovered, until reduced by half.
Set the teriyaki sauce aside. You will need only 1/4 cup. Save the rest in a bottle or jar and keep in the fridge. It will stay good for two weeks or so.

Cook the chicken teriyaki

Wipe the chicken thigh fillets dry with paper towels.
Heat a heavy thick-bottomed frying pan.
If your chicken thigh fillets are skinless, spray or brush the bottom of the pan with oil.
Lay the chicken thigh fillets in a single layer, skin side down (or smooth side down if using skinless) in the pan. Cook over high heat until lightly browned, about three minutes.
Flip the chicken fillets over to brown the opposite side, about three minutes.
Lower the heat to medium and pour 1/4 cup of teriyaki sauce over the chicken.
Cook for another four to six minutes, flipping the chicken fillets over occasionally, until the sauce has caramelized and coats the chicken fillets evenly.

To serve the chicken teriyaki

Move the chicken fillets to a chopping board and cut into strips.
Pile the chicken teriyaki strips over rice in a bowl or serve the rice on the side.

Notes

If you want to shorten the cooking time and you have no use for excess teriyaki sauce, pour 1/4 cup soy sauce, 1/4 cup sake and 1/4 cup mirin directly over the seared chicken and cook until the liquids have been absorbed. The flavor won’t be as strong (some people prefer it that way) but the chicken teriyaki will still be delicious.

Updated from a recipe published on 02/11/2019

Chicken teriyaki and pickled ginger over fried rice

Keyword Chicken

5 Asian Cooking SecretsSign up to begin your Asian food adventure!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.