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Japanese · Dinner

Chicken teriyaki

Non-vegEasy

Diet: Non-veg · High-protein

Brown boneless chicken thighs and reduce a soy, mirin and sugar glaze. Slice after a short rest.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken teriyaki
Representative photograph of chicken teriyaki. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Chicken

Glaze

Finish

Equipment

Wide frying pan; bowl; tongs; knife; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix glaze · About 3 min

  1. Mix 45 ml soy sauce, 45 ml mirin, 20 g sugar, 60 ml water until the sugar starts dissolving.

Brown chicken · About 12 min

  1. Heat 15 ml neutral oil. Cook 700 g boneless chicken thighs for 5–6 minutes per side. Do not wash raw chicken.

    Check: Check thick pieces reach 74°C / 165°F.

Glaze · About 5 min

  1. Add glaze; simmer for 4–5 minutes, turning chicken often.

    Check: The sauce becomes glossy and lightly thickened.

Rest and slice · About 3 min

  1. Rest chicken for 3 minutes. Slice and spoon over glaze; scatter 20 g spring onions and 1 tsp sesame seeds.

Tips

  • Reduce the glaze gently; sugar burns over strong heat.
  • Use a clean board for cooked chicken.

Substitutions

  • In Chicken teriyaki, replace soy sauce with labelled gluten-free tamari.
  • Replace mirin with the same volume of water plus 10 g sugar for an alcohol-free adaptation.

Storage

  • Get perishable Chicken teriyaki into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken teriyaki within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken teriyaki to 74°C / 165°F, stirring or turning it for even heating. When Chicken teriyaki is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken teriyaki includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken teriyaki becomes softer in storage.

Make ahead

  • Mix glaze one day ahead and refrigerate it.
  • Trim chicken ahead and keep it chilled.

FAQ

Why is the glaze salty?

Soy sauces vary. Add a little water rather than reducing further.

Can I use chicken breast?

Yes. Check doneness early so it does not dry out.

Does the sauce need starch?

No. Reduction thickens this glaze.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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