How to Make Perfect Teriyaki Chicken: A Step-by-Step Guide
Teriyaki chicken is a beloved Japanese dish that has won hearts worldwide with its perfect balance of sweet and savory flavors. The caramelized glaze, tender chicken, and versatile serving options make it a go-to recipe for both weeknight dinners and special occasions. In this comprehensive guide, we’ll walk you through creating authentic teriyaki chicken that rivals your favorite restaurant version—all in the comfort of your own kitchen.
Perfectly glazed teriyaki chicken with a side of steamed rice
The Origins of Teriyaki Chicken
Teriyaki is a traditional Japanese cooking technique where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The term “teriyaki” comes from the Japanese words “teri,” referring to the shine or luster given by the sugar, and “yaki,” which means grilled or broiled. While teriyaki sauce was traditionally used on fish in Japan, the chicken version became wildly popular when Japanese cuisine spread to the West, particularly in the United States.
Today’s teriyaki chicken has evolved from its traditional roots, with many regional variations and family recipes adding their own special touches. The core elements remain the same: tender chicken pieces coated in a sweet-savory glaze with that signature shine that makes teriyaki instantly recognizable.
Essential Ingredients for Authentic Teriyaki Chicken
The beauty of teriyaki chicken lies in its simplicity. With just a handful of ingredients, you can create a dish that’s packed with flavor. Here’s what you’ll need:
For the Chicken:
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 tablespoon sesame oil (or vegetable oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup honey or brown sugar
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- ½ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Sesame seeds
- Sliced green onions
Preparing Your Teriyaki Sauce
The heart of any teriyaki dish is its sauce. Follow these steps to create an authentic teriyaki sauce from scratch:
- In a small bowl, combine the soy sauce, mirin, honey or brown sugar, and rice wine vinegar.
- Add the minced garlic and grated ginger to the sauce mixture.
- Whisk all ingredients together until the sugar is completely dissolved.
- In a separate small bowl, create a cornstarch slurry by mixing the cornstarch with water until smooth.
- Set both mixtures aside until needed for cooking.
Pro Tip: For the most authentic flavor, use Japanese soy sauce (like Kikkoman) and real mirin rather than substitutes. The quality of these base ingredients significantly impacts the final taste of your teriyaki sauce.
Step-by-Step Cooking Instructions
Preparing the Chicken
- Cut the chicken into bite-sized pieces, about 1-inch cubes.
- Season the chicken with salt and pepper.
- Heat sesame oil in a large skillet over medium-high heat.
- Add the chicken pieces to the hot pan, being careful not to overcrowd (cook in batches if necessary).
- Cook for 4-5 minutes until the chicken begins to brown.
- Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes until fragrant.
Creating the Teriyaki Glaze
- Pour the prepared teriyaki sauce into the pan with the chicken.
- Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to reduce slightly.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while stirring.
- Continue to cook for 2-3 minutes until the sauce thickens and coats the chicken with a glossy glaze.
- Remove from heat once the chicken is fully cooked (internal temperature of 165°F/74°C) and the sauce has reached your desired thickness.
Optional Marinating Method
While our quick-cook method produces excellent results, marinating the chicken can enhance the flavor even further:
Quick Marinating (30 Minutes)
- Reserve half of your teriyaki sauce for cooking
- Place chicken in a ziplock bag with remaining sauce
- Marinate at room temperature for 30 minutes
- Proceed with cooking as directed above
Deep Flavor Marinating (2-24 Hours)
- Reserve â…“ of your teriyaki sauce for cooking
- Place chicken in a container with remaining sauce
- Marinate in refrigerator for 2-24 hours
- Make fresh sauce for cooking/glazing
Food Safety Note: Never reuse marinade that has been in contact with raw chicken. If you want to use the marinade as a sauce, set some aside before adding the chicken, or make a fresh batch for cooking.
Delicious Ways to Serve Teriyaki Chicken
Teriyaki chicken rice bowl with steamed vegetables
Teriyaki chicken is incredibly versatile and can be served in numerous ways. Here are some popular serving suggestions:
Classic Rice Bowl
Serve teriyaki chicken over steamed white or brown rice, garnished with sesame seeds and sliced green onions. Add steamed broccoli or other vegetables on the side for a complete meal.
Teriyaki Chicken Stir-Fry
Add bell peppers, snap peas, carrots, and broccoli to your teriyaki chicken for a colorful and nutritious stir-fry. Serve over rice or noodles for a satisfying one-pan meal.
Bento Box Style
Create a Japanese-inspired lunch by arranging teriyaki chicken in a compartmentalized container with rice, pickled vegetables, edamame, and a small salad.
Teriyaki chicken lettuce wraps – a lighter alternative to rice
More Serving Ideas:
- Teriyaki Chicken Sandwich: Place teriyaki chicken on a toasted bun with lettuce, tomato, and mayo for a delicious sandwich.
- Lettuce Wraps: For a low-carb option, serve teriyaki chicken in crisp lettuce leaves with julienned vegetables.
- Teriyaki Chicken Salad: Top a bed of mixed greens with teriyaki chicken, mandarin oranges, sliced almonds, and a ginger dressing.
- Teriyaki Chicken Skewers: Thread marinated chicken onto skewers and grill for a fun appetizer or main dish.
Pro Tips for Perfect Teriyaki Chicken
Keys to Success
- Cut chicken into uniform pieces for even cooking
- Use a hot pan to get good caramelization
- Allow sauce to reduce until it coats the back of a spoon
- Add cornstarch slurry gradually while stirring
- Finish with sesame seeds for authentic presentation
Common Mistakes
- Overcrowding the pan (prevents browning)
- Adding cornstarch directly to hot sauce (causes lumps)
- Cooking sauce too long (becomes too thick)
- Using cold chicken straight from refrigerator
- Skipping the simmering step for sauce development
Achieving That Perfect Caramelized Glaze
The signature element of teriyaki chicken is its glossy, caramelized glaze. Here’s how to perfect it:
- Sugar Content: The sugar in your sauce (honey or brown sugar) is essential for caramelization. Don’t reduce it too much.
- Reduction Time: Allow the sauce to simmer until it naturally begins to thicken before adding the cornstarch slurry.
- Proper Heat: Maintain medium-high heat to encourage caramelization without burning.
- Patience: The sauce will continue to thicken as it cools, so remove from heat when it’s slightly thinner than your desired final consistency.
The perfect teriyaki sauce should coat the back of a spoon
Perfect Teriyaki Chicken Recipe
Ingredients
For the Chicken:
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup honey or brown sugar
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cut chicken into 1-inch pieces and season with salt and pepper.
- In a small bowl, combine soy sauce, mirin, honey/brown sugar, rice wine vinegar, garlic, and ginger for the sauce.
- In a separate small bowl, mix cornstarch and water to create a slurry.
- Heat sesame oil in a large skillet over medium-high heat.
- Add chicken and cook for 4-5 minutes until beginning to brown.
- Add garlic and ginger, cook for 1-2 minutes until fragrant.
- Pour in the teriyaki sauce mixture and bring to a simmer.
- Cook for 3-4 minutes, allowing sauce to reduce slightly.
- While stirring, slowly add the cornstarch slurry to the pan.
- Continue cooking for 2-3 minutes until sauce thickens and coats the chicken.
- Garnish with sesame seeds and sliced green onions.
- Serve over rice or with your preferred sides.
| Nutrition Facts (Per Serving) | Amount | % Daily Value |
| Calories | 290 | – |
| Protein | 35g | 70% |
| Carbohydrates | 18g | 6% |
| Fat | 8g | 10% |
| Sodium | 1200mg | 52% |
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Yes, you can use store-bought teriyaki sauce as a time-saving alternative. Look for high-quality options with simple ingredients. You may need to thicken store-bought sauce with a cornstarch slurry as many commercial versions are thinner than homemade. For the most authentic flavor, however, homemade sauce is recommended.
What are the best substitutes for mirin and sake?
If you can’t find mirin, you can substitute with a mixture of 1 part dry white wine or rice vinegar plus 2 parts sugar. For example, use 2 tablespoons white wine plus 1 teaspoon sugar to replace 2 tablespoons mirin. Dry sherry or sweet marsala wine can also work as substitutes. If avoiding alcohol completely, use rice vinegar with a bit more honey or sugar.
How do I store and reheat teriyaki chicken leftovers?
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3-4 days. For reheating, add a tablespoon of water to prevent drying out, then microwave in 30-second intervals until heated through. Alternatively, reheat in a skillet over medium-low heat, adding a splash of water if needed. Teriyaki chicken can also be frozen for up to 3 months in freezer-safe containers.
Is teriyaki chicken healthy?
Teriyaki chicken can be part of a healthy diet, especially when made at home where you control the ingredients. Use low-sodium soy sauce to reduce salt content and consider reducing the sugar slightly. Pair with plenty of vegetables and moderate portions of rice for a balanced meal. Using chicken breasts instead of thighs will reduce the fat content if that’s a concern.
Master Teriyaki Chicken at Home
Your homemade teriyaki chicken will rival any restaurant version
With this comprehensive guide, you now have all the knowledge and techniques needed to create perfect teriyaki chicken at home. From the authentic sauce ingredients to the cooking method that creates that signature glaze, you’re well-equipped to impress family and friends with this Japanese classic.
Remember that practice makes perfect, and don’t be afraid to adjust the sweetness, saltiness, or thickness of your sauce to suit your personal preferences. The beauty of making teriyaki chicken at home is that you can customize it exactly to your taste while still maintaining its authentic character.
Whether you serve it over rice, in a stir-fry, or as part of a bento box, your homemade teriyaki chicken is sure to become a regular feature in your meal rotation. Enjoy the process of creating this delicious dish, and savor the wonderful flavors of Japan in your own kitchen!
