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Teriyaki Chicken

Teriyaki chicken with caramelized chicken thighs glazed in a thick, glossy homemade teriyaki sauce. Dark amber blistered edges, embedded sesame seeds, and a sticky coating make this Japanese-American chicken dinner taste like takeout—without the heavy shortcut.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Use thighs for the best caramelized, sticky glaze.
Teriyaki marinade and sauce
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 2 tbsp honey
  • 2 tbsp mirin or rice vinegar
  • 2 tbsp sake or dry sherry (optional) Optional, but adds depth.
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 tbsp vegetable oil
To serve
  • 1 sesame seeds
  • 1 sliced green onions
  • 1 steamed rice
  • 1 steamed broccoli Optional accent for serving.

Equipment

  • 1 large skillet

Method
 

Make teriyaki marinade and marinate
  1. In a bowl, whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger until the sugar dissolves. Reserve half for the sauce and pour the other half over the chicken thighs.
  2. Cover and marinate for 20 minutes, until the chicken looks lightly seasoned and glossy. (Keep the reserved sauce chilled or set aside.)
Caramelize chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the marinated chicken in the pan and cook 5-6 minutes per side until caramelized and well browned with dark amber edges.
  2. Check doneness: cook until the internal temperature reaches 165°F. Remove the chicken to a plate while you thicken the sauce.
Glaze with thick, glossy sauce
  1. Pour the reserved marinade into the pan and bring it to a simmer over medium-high heat. Stir the cornstarch slurry in and cook 2-3 minutes until thick and glossy, leaving a clingy coating on the spoon.
  2. Return the chicken to the pan and turn to coat in the teriyaki sauce. Let it simmer just long enough for the glaze to re-adhere and look sticky.
Serve
  1. Serve the chicken over steamed rice and drizzle with any extra sauce. Garnish with sesame seeds and sliced green onions, and add steamed broccoli if using.

Notes

For the glossiest glaze, make sure the sauce reaches a steady simmer before adding the cornstarch slurry, then cook until it coats the back of a spoon. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet with a splash of water to loosen the sauce. Freezing is not recommended because the sauce can separate after thawing. For a lighter option, use skinless chicken breast and marinate the same way—just cook to 165°F without overcooking for tenderness.