Best Homemade Teriyaki Chicken

Teriyaki chicken is a beloved dish in Japanese cuisine. It features tender chicken coated in a glossy, umami-rich sauce. This recipe is specially made for my daughter, who adores Japanese food and enjoys it with rice and steamed broccoli during her study breaks. I recently shared the steps on my Instagram stories, and many of you requested the recipe, so here it is!

Preparing it in advance makes for easy, delicious meals throughout the week. Let me show you how I make this at home. Prepping the Teriyaki sauce in advance and in bulk makes prep the next time around very easy.

Why You Will Love This Recipe

• Authentic Flavor: Traditional Japanese teriyaki sauce made from soy sauce, mirin, and sake.
• Perfect for Meal Prep: Make a batch and enjoy it throughout the week.
• Balanced and Nutritious: Serve with rice and steamed broccoli for a wholesome meal.
• Juicy and Tender Chicken: Marinating and proper cooking techniques ensure the best texture.

Ingredients You Will Need

For the Teriyaki Sauce:

• Oil – Enhances the aromatic base of the sauce.
• Soy sauce – The foundation of teriyaki’s deep umami flavor.
• Sake – Adds complexity and enhances the taste of the chicken.
• Mirin – Provides a mild sweetness and gloss to the sauce.
• Garlic, minced – Essential aromatics that add depth and fragrance.
• Ginger, grated – Brings warmth and depth to the sauce.
• Sugar – Balances the savory elements and creates a perfect glaze.
• Cornstarch mixed with water (slurry) – Helps thicken the sauce to a silky consistency.

For the Chicken:

• Oil (for frying) – Creates a perfect sear and locks in moisture.
• Boneless chicken thighs – Juicy and flavorful, ideal for teriyaki.
• Minced garlic – Infuses the chicken with rich, aromatic flavors.
• Grated ginger – Adds depth and warmth to the marinade.
• Salt – Enhances texture and seasoning. I added salt because I used a low sodium soy sauce. You need to gauge how much salt to add based on the soy sauce you are using.
• Baking soda – Helps tenderize the chicken, however you can omit if you do not have any on hand.
• Teriyaki sauce (prepared above) – Used for marination to build layers of flavor.
• Scallion, chopped – Adds freshness and mild onion notes.

Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowls
• Large frying pan or skillet
• Saucepan
• Whisk
• Measuring cups and spoons

Tips for Success

• Use Chicken Thighs: They stay juicy and tender, unlike chicken breast which can dry out.
• Marinate for Longer: Overnight marination enhances the flavor significantly.
• Low Heat for Glazing: Prevents the sauce from burning and keeps the glaze smooth.
• Serve Fresh or Meal Prep: Refrigerate in an airtight container for up to 4 days.
• Make Extra Teriyaki Sauce: Prepping the sauce in advance and in larger batches makes future meal prep much easier. Store it in an airtight container in the fridge for up to two weeks, so you can whip up teriyaki dishes in minutes.

Where to Buy Sake and Mirin

Sake and mirin can be found at most Asian grocery stores, Japanese specialty markets, and even large supermarkets in the international aisle. You can also purchase them online from retailers like Amazon, Walmart, or specialty stores like Japan Centre. I could not find sake at my local supermarket, so I opted for the sake from the liquor store(junmai sake).

Best Soy Sauce for Teriyaki Chicken

For authentic flavor, use Japanese soy sauces such as Kikkoman, Yamasa, or Shoyu. For a less salty option, look for low-sodium soy sauce while maintaining rich umami depth. Do not use dark mushroom soy sauce.

Difference Between Cooking Sake and Regular Sake

• Cooking Sake: Often contains added salt and is specifically meant for cooking. It enhances umami flavors but should not be consumed as a beverage.
• Regular Sake: Found in liquor stores, this is pure rice wine. It has a smoother taste and can be used in cooking for a cleaner, more refined flavor.

Best Non-Cooking Sake for This Recipe

For the best results, use Junmai Sake or Honjozo Sake, which offer rich umami and mild sweetness without overpowering the dish.

Frequently Asked Questions (FAQ)

1. Can I use chicken breast instead of thighs? Yes, but chicken breast tends to be drier than thighs. To keep it moist, marinate for longer and avoid overcooking.

2. Can I make this without sake? Yes! You can substitute sake with chicken broth or water with a teaspoon of rice vinegar.

3. How do I store and reheat Teriyaki Chicken? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave to maintain texture.

4. Can I freeze Teriyaki Chicken? Yes! Freeze cooked chicken in sauce for up to 3 months. Thaw overnight in the fridge before reheating.

5. What is the difference between sake and mirin? Sake and mirin are both traditional Japanese rice wines, but they differ in alcohol content, flavor, and culinary uses. Sake has a higher alcohol content (13-16%) and a light, slightly sweet flavor, making it popular as both a beverage and a cooking ingredient that tenderizes meat and reduces strong odors like fish. In contrast, mirin has a lower alcohol content (1-14%), a sweeter, more syrupy consistency, and a higher natural sugar content, which caramelizes during cooking to add sweetness, umami, and a glossy finish to dishes such as teriyaki and glazes. While they can sometimes be substituted for each other in recipes, doing so will alter the dish’s sweetness and flavor profile.

6. Which brands of sake do you recommend? For cooking teriyaki chicken, I recommend using sake that is affordable yet high-quality, such as Takara Sake Cooking Wine, Gekkeikan Traditional Sake, or Ozeki Sake Dry. These brands are widely available, offer a clean, mild flavor, and enhance the dish without overpowering it. For sipping, Dassai 45, Hakutsuru Junmai Ginjo, or Otokoyama Tokubetsu Junmai are excellent choices due to their smooth and balanced taste.

7. If I do not consume alcohol, what can I use instead of sake and mirin? If you prefer to avoid alcohol, you can substitute sake with a mixture of rice vinegar and water (use a 1:1 ratio to balance acidity), while for mirin, combine rice vinegar with a small amount of sugar or honey to replicate its sweetness and slight tang. Another option is to use apple cider vinegar or white grape juice as a base, adjusting the sweetness to suit your taste. Keep in mind that these substitutions will slightly alter the dish’s flavor profile, but they still create a delicious teriyaki sauce.

Homemade Teriyaki Chicken Recipe

Teriyaki Chicken is a beloved dish in Japanese cuisine, featuring tender chicken coated in a glossy, umami-rich sauce.

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Course: dinner, lunch

Cuisine: Japanese

Keyword: teriyaki chicken

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Calories:

Equipment

• Sharp knife
• Cutting board
• Mixing bowls
• Large frying pan or skillet
• Saucepan
• Whisk
• Measuring cups and spoons

Ingredients

Teriyaki Sauce

• 1 tbsp oil
• 1 cup soy sauce
• 1 cup sake I used ozeki brand from the liquor store
• 1 cup mirin
• 8 cloves garlic minced
• 1 inch ginger grated
• 3 tbsp sugar or to taste
• 2 tbsp cornstarch mixed with 2 tbsp water slurry

Chicken

• 3 lbs boneless chicken thighs
• 2 tsp minced garlic
• 1 tsp grated ginger optional
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tbsp teriyaki sauce plus 1/2 cup for cooking, prepared above
• 1 scallion chopped
• 2 tbsp oil or as required for frying

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Instructions

Step 1: Make the Teriyaki Sauce

• Heat 1 tablespoon of oil in a saucepan over medium heat.
• Add minced garlic and grated ginger, sauté for about 2 minutes until fragrant.
• Pour in soy sauce, sake, mirin and sugar . Stir well and bring to a gentle simmer.
• Cook for 3 minutes, allowing the flavors to meld.
• In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry.
• Slowly add the slurry to the simmering sauce, stirring continuously until slightly thickened.
• Remove from heat and set aside.

Step 2: Prepare the Chicken

• Rinse, drain, and pat dry the chicken thighs.
• Puncture the chicken with a knife to help the marinade absorb better.
• In a mixing bowl, season the chicken with minced garlic, grated ginger, salt, baking soda, and 2 tablespoons of prepared teriyaki sauce.
• Mix well and marinate for at least 1 hour, preferably overnight for maximum flavor.

Step 3: Cook the Chicken

• Heat 2 tablespoons of oil in a large frying pan over medium heat.
• Place the marinated chicken pieces in the pan in a single layer.
• Fry in batches, cooking each side for 4-5 minutes until golden brown and fully cooked.
• Remove cooked chicken to a plate and repeat with the remaining batch.

Step 4: Glaze the Chicken

• Place the cooked chicken on a cutting board and slice into bite-sized pieces.
• Return sliced chicken to the frying pan over low heat.
• Pour in 1/2 cup of teriyaki sauce and gently coat the chicken.
• Cook for 1 minute, allowing the sauce to glaze the chicken. Avoid high heat to prevent caramelization and burning.
• Stir in chopped scallions and remove from heat.

Step 5: Serve and Enjoy

• Plate the teriyaki chicken with a side of steamed white rice and broccoli.
• Drizzle extra teriyaki sauce over the rice for added flavor.
• Garnish with sesame seeds and additional scallions if desired.

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If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!

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