Teriyaki Chicken
A classic Japanese-inspired dish featuring succulent chicken glazed in a perfectly balanced, sticky sweet and savory homemade sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1/2 cup soy sauce
- •1/4 cup mirin
- •1/4 cup sake (or water)
- •2 tablespoons brown sugar
- •1 tablespoon honey
- •1 tablespoon freshly grated ginger
- •2 cloves garlic, minced
- •1 tablespoon vegetable oil
- •1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- •2 green onions, thinly sliced for garnish
- •1 tablespoon toasted sesame seeds
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic until the sugar is fully dissolved.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the chicken pieces in a single layer and sear until golden brown on all sides, about 5 to 7 minutes.
- 4
Pour the prepared sauce mixture into the skillet with the chicken.
- 5
Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook for 8 to 10 minutes, or until the chicken is cooked through.
- 6
Stir in the cornstarch slurry and continue to cook for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze that coats the chicken.
- 7
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
💡 Chef tips
- For a deeper flavor, marinate the chicken in half of the sauce for 30 minutes before cooking.
- If you prefer a crispier texture, sear the chicken until fully cooked, remove it from the pan, then reduce the sauce separately before tossing the chicken back in.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a pan with a splash of water to loosen the glaze.
✅ How it should turn out
The finished dish should feature tender, juicy chicken pieces coated in a dark, glossy, and aromatic glaze that tastes perfectly balanced between salty, sweet, and gingery.