Chicken Teriyaki delivers juicy, pan-seared chicken glazed in a glossy, sweet-savory sauce that caramelizes beautifully with every bite. This authentic Japanese Chicken Teriyaki recipe uses traditional ingredients to create a restaurant-quality teriyaki chicken at home in under 30 minutes.

• Course: Main Dish / Dinner
• Cuisine: Japanese recipe
• Region: Japan

This easy Japanese chicken teriyaki recipe focuses on the traditional cooking method—searing the chicken first, then glazing it in a reduced teriyaki sauce. Unlike American mall-style versions, authentic Japanese teriyaki chicken is not overly thick or sugary. Instead, it balances umami, sweetness, and shine.

Why this Teriyaki Chicken dish is so popular:

• Quick and weeknight-friendly
• Made with simple pantry ingredients
• Naturally dairy-free
• Perfect for meal prep
• Family-friendly and kid-approved

Recipe for 4 Servings

INGREDIENTS FOR CHICKEN TERIYAKI

• Boneless skin-on chicken thighs – juicy and traditional cut
• Soy sauce – Japanese shoyu for deep umami flavor
• Mirin – sweet rice wine for balance and shine
• Sake – adds authentic flavor depth
• Sugar – enhances caramelization
• Neutral oil – for pan searing
• Green onions – optional garnish
• Sesame seeds – optional garnish

HOW TO MAKE CHICKEN TERIYAKI

1. Pat chicken thighs dry with paper towels to ensure crispy skin.
2. Heat oil in a large skillet over medium heat.
3. Place chicken skin-side down and cook for 5–7 minutes until golden brown and crispy.
4. Flip and cook another 4–5 minutes until nearly cooked through.
5. In a small bowl, mix soy sauce, mirin, sake, and sugar.
6. Pour sauce into the skillet with the chicken.
7. Simmer over medium-low heat, turning the chicken frequently, until the sauce thickens and coats the chicken with a glossy glaze (about 3–5 minutes).
8. Remove from heat. Slice and spoon extra sauce over the top.
9. Garnish with green onions and sesame seeds before serving.

DIETARY INFORMATION

• Dairy-free
• Can be made gluten-free (use tamari instead of soy sauce)
• Not vegetarian (contains chicken)

Lower calorie option:
Use skinless chicken breasts and reduce sugar slightly.

Gluten-free option:
Substitute soy sauce with certified gluten-free tamari or coconut aminos.

Alcohol-free option:
Replace sake with low-sodium chicken broth and use alcohol-free mirin.

Recipe Tips

• Always start chicken skin-side down for crispiness.
• Avoid moving the chicken too early—it releases naturally when ready.
• Sauce thickens as it cools, so don’t over-reduce.
• Store leftovers in an airtight container for up to 3 days.
• Great for meal prep bowls.

Make ahead:
You can prepare this teriyaki sauce recipe up to one week in advance.

Serving Ideas

Serve Chicken Teriyaki with:

• Steamed Japanese short-grain rice
• Garlic stir-fried green beans
• Miso soup
• Pickled cucumbers
• Shredded cabbage salad
• Teriyaki salmon for a mixed platter

Turn it into a teriyaki chicken rice bowl, bento box, or lettuce wrap.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.