Chicken Teriyaki チキン照り焼き

Jump to Recipe Discussion
  • Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your dinner routine. No bottled teriyaki sauce needed!

    Authentic chicken teriyaki recipe

    Here’s a fun fact: Teriyaki (照り焼き) is a name of a cooking method, not a name of a sauce. This Japanese cooking method is to pan fry or grill the fish or meat, and cooked in the sauce or brushed with the glaze until it has a nice and delicious luster. The two most popular dishes in Japan using this cooking technique are Chicken Teriyaki and Buri no Teriyaki (Hamachi/Yellowtail Teriyaki).

    Watch How To Make Chicken Teriyaki

    Watch this video on YouTube

    3 Tips to make authentic Chicken Teriyaki – Japanese method

    1. Prick the chicken: In Japan, bone-less, skin-on chicken thighs are a preferred choice because they don’t dry out quickly. We almost always use skin-on because the skin provides a safety layer between chicken flesh and a hot pan, and as a result you get moist and juicy meat every time.  It’s important to prick the chicken’s skin with fork so that oil will come out easily while cooking and flavors will be absorbed quickly. It’s an extra step, but it makes the difference at the end.  

    2. Pan fry the chicken: Although you may find a lot of baked or grilled chicken teriyaki recipes online, Japanese home cooks prepare this dish by pan frying the chicken. It’s quick, easy, and all you need is a reliable frying pan. When you cook the chicken, remember to start with the skin-side down and let it crisp up and adds nice char flavor. 

    3. Patiently spoon over the teriyaki sauce: Once the teriyaki sauce is poured over the chicken, tilt the frying pan to spoon the sauce and pour over the chicken. Repeat this process till the chicken absorbs delicious glaze and starts to shine.

    Chicken Teriyaki with salads on the plate

    What’s in the sauce for Chicken Teriyaki?

    Teriyaki actually refers a cooking technique in Japanese: teri means “luster” given by the sweet soy sauce marinade and yaki means “cooking/grilling”.

    The basic teriyaki sauce is made of 4 simple ingredients: soy sauce, sake, mirin and sugar. Sometimes aromatics like grated ginger can be added for extra flavors. The ratio of my basic homemade teriyaki sauce is 2 parts soy sauce, 2 parts sake, 2 parts mirin, and 1 part sugar.  Super easy to remember, right?

    Each time I make teriyaki recipes, I would change things up slightly based on the ingredients.  In today’s recipe, I added grated onion and ginger to the sauce for additional depth and zing.

    The homemade sauce is about adjusting the ratio of the four ingredients to suit your tastebud and the main ingredients that you’re cooking with. That is why we don’t have a bottled teriyaki sauce in Japan.

    The teriyaki sauce in the bottle and dishes served in restaurants outside of Japan is often quite thick.  In Japan, we usually do not thicken the sauce with corn/potato starch.  When alcohol from sake and mirin evaporates, the sauce gets naturally reduced and thicken as sugar caramelizes during the simmering process.

    Simple and bursting with flavor, I believe anyone can cook up this classic Japanese dish at home. Serve the Chicken Teriyaki with steamed rice with a salad or steamed vegetables on a side.  You will have a delicious weeknight meal for the whole family.

    Chicken Teriyaki and salads on the plate with a bowl of rice.

    Other Teriyaki Recipes You May Enjoy

    Teriyaki Salmon and asparagus on the white plate.

    Teriyaki Salmon

    Teriyaki Steak Rolls on a white plate.

    Teriyaki Steak Rolls

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookGoogle+Pinterest, and Instagram for all the latest updates.

    4.77 from 17 votes
    Chicken Teriyaki チキン照り焼き | Easy Japanese Recipes at JusOneCookbook.com
    Chicken Teriyaki
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    55 mins
     
    Juicy and tender chicken glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared in the authentic Japanese cooking method will be on your dinner routine. No bottled teriyaki sauce needed!
    Course: Main Course
    Cuisine: Japanese
    Keyword: teriyaki, teriyaki sauce
    Servings: 2
    Ingredients
    • 1 inch ginger (1 inch = 2.5 cm)
    • ¼ onion
    • 1 lb boneless skin-on chicken thighs (1 lb = 454 g)
    • salt (kosher or sea salt; use half if using table salt)
    • freshly ground black pepper
    • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for Step 7)
    • 2 Tbsp sake (for cooking)
    • 1 tsp neutral flavor oil (vegetable, canola, etc) (for Step 10)
    Teriyaki Sauce:
    Instructions
    1. Gather all the ingredients.

      Chicken Teriyaki Ingredients
    2. Grate ginger (I use this grater) and transfer the grated ginger with juice in a large bowl. Grate the onion in the bowl. 

      Chicken Teriyaki 1
    3. Add all the ingredients for teriyaki sauce in the bowl.

      Chicken Teriyaki 2
    4. Prick both sides of the chicken with fork so it absorbs more flavor.

      Chicken Teriyaki 3
    5. Cut the excess skin and fat and lightly season with salt and pepper. 

      Chicken Teriyaki 4
    6. Optionally, you can marinate the chicken for 30 minutes. In Japan, we don’t usually marinate the chicken prior to pan frying as it can easily burn. I normally go straight to cook the chicken without marinating, yet chicken teriyaki has wonderful flavor. Today I’ll show you this optional method because I want to point out key points in case you decide to marinade.

      Chicken Teriyaki 5
    7. Heat 1 Tbsp oil in a non-stick pan over medium heat (I used a cast iron pan today). Remove marinade from the chicken as much as possible. This is important so the chicken gets nice sear mark and won't end up cooking in the sauce. Place the chicken skin side down, RESERVING the sauce. Use a splatter screen if you have one – it’s pretty neat tool to prevent from splatter especially you cook bacon and oily foods.

      Chicken Teriyaki 6
    8. When fat renders and skin is golden brown, flip the chicken and add sake. Quickly cover with the lid and steam cook the chicken over medium low heat for 8-10 minutes.

      Chicken Teriyaki 7
    9. Open the lid and transfer the chicken to a plate. Wipe off excess grease from the pan.

      Chicken Teriyaki 8
    10. Heat 1 tsp oil and put the chicken back in the pan, skin side down.
      Chicken Teriyaki 9
    11. Flip the chicken and now skin side is up. Pour the reserved sauce. Cook until the sauce is reduced about half, frequently spooning the sauce over the chicken. Once alcohol from sake and mirin evaporates, sugar crystalizes and the sauce gets thicken. Turn off the heat.

      Chicken Teriyaki 10
    12. Transfer the chicken to a cutting board and slice into a bite size pieces. 

      Chicken Teriyaki 11
    13. Serve on a plate and drizzle the remaining sauce on top.

      Chicken Teriyaki 12
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Editor’s Note: The post was originally published on Mar 22, 2012.  The new images and video are added and content is updated in September 2017.

     

    Make It Into A Meal

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Discussion

  • Lisa H wrote:
  • Fern @ To Food with Love wrote:
  • Alyssa wrote:
  • Rosa wrote:
  • Alice wrote:
  • Hotly Spiced wrote:
  • Medeja wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • [email protected] Journal wrote:
  • Belinda @zomppa wrote:
  • Zee wrote:
  • Sandra wrote:
  • Mandy – The Complete Cook Book wrote:
  • chinmayie @ love food eat wrote:
  • Jen at The Three Little Piglets wrote:
  • Natalie wrote:
  • Sissi wrote:
  • Cassie wrote:
  • Joanne wrote:
  • Anne @ Dishing Gourmet wrote:
  • [email protected] and Donuts wrote:
  • Sandra’s Easy Cooking wrote:
  • Ramona wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Liren wrote:
  • Namitha wrote:
  • Eri wrote:
  • Suzanne wrote:
  • Annapet wrote:
  • maha wrote:
  • Rhonda (@diningalone) wrote:
  • maha wrote:
  • Sarah @ Homestyle Cooking Around The World wrote:
  • Elizabeth @Mango_Queen wrote:
  • patty wrote:
  • Laura @ Family Spice wrote:
  • Asmita wrote:
  • Erin @ Dinners, Dishes, and Desserts wrote:
  • Jennifer wrote:
    • Jennifer wrote:
      • Nami wrote:
  • Reem | Simply Reem wrote:
  • Mr. Three-Cookies wrote:
  • Jill | Dulce Dough wrote:
  • Jessica wrote:
  • Vicki Bensinger wrote:
  • tigerfish wrote:
  • Mi Vida en un Dulce wrote:
  • Sara{OneTribeGourmet} wrote:
  • Kiran @ KiranTarun.com wrote:
  • Jeno @ Week Nite Meals wrote:
  • pavithra wrote:
  • Inessa-GrabandgoRecipes wrote:
  • Jeff wrote:
  • sophia wrote:
  • Charles wrote:
  • FiSh wrote:
  • Ira Rodrigues wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • Jenny wrote:
  • PolaM wrote:
  • Vicky wrote:
    • Nami wrote:
  • Shu Han wrote:
    • Nami wrote:
  • Giulietta | Alterkitchen wrote:
  • Grubarazzi (@Grubarazzi) wrote:
  • Tina (PinayInTexas) wrote:
  • yummychunklet wrote:
  • Biana – Meal Planning Tips wrote:
  • Kitchen Belleicious wrote:
  • Laura (Tutti Dolci) wrote:
  • Cucina49 wrote:
  • Dee at Deelicious Sweets wrote:
  • Liz wrote:
  • wok with ray wrote:
  • skip to malou wrote:
  • Debra Kapellakis wrote:
  • [email protected] Cooks wrote:
  • mycookinghut wrote:
  • Helene Dsouza I Masala Herb wrote:
  • Toby @ Plate Fodder wrote:
  • Kristi Rimkus wrote:
  • Food Jaunts wrote:
  • The Café Sucré Farine wrote:
  • San wrote:
  • Raymund wrote:
  • beti wrote:
  • Nancy/SpicieFoodie wrote:
    • Nancy/SpicieFoodie wrote:
  • Gourmantine wrote:
  • Magic of Spice wrote:
  • Katerina wrote:
  • Lori Lynn wrote:
  • Tataya Kudo wrote:
  • Pure Complex wrote:
  • donna mikasa wrote:
  • Evelyn wrote:
  • junelb wrote:
    • Nami wrote:
  • Chopinand @ ChopinandMysaucepan wrote:
  • Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) wrote:
  • Sawsan @chef in disguise wrote:
  • Katherine Martinelli wrote:
  • Jennifer (Delicieux) wrote:
  • Kath (My Funny Little Life) wrote:
  • San-San wrote:
    • Nami wrote:
  • CherylK wrote:
  • Tina wrote:
    • Tina wrote:
      • Nami wrote:
    • Nami wrote:
  • Alyson wrote:
    • Nami wrote:
  • Fung wrote:
    • Nami wrote:
  • Barenziah wrote:
    • Nami wrote:
  • Rhea wrote:
    • Nami wrote:
      • Sook wrote:
  • Your Cookery Book wrote:
  • Sook wrote:
    • Esther wrote:
      • Nami wrote:
  • Vicki Bensinger wrote:
  • Vicki Bensinger wrote:
  • tania wrote:
    • Nami wrote:
  • lele wrote:
    • Nami wrote:
  • Alexa wrote:
  • goldinhunnie wrote:
    • Nami wrote:
  • Mae wrote:
    • Nami wrote:
  • marie wrote:
    • Nami wrote:
  • Lf wrote:
    • Nami wrote:
  • Lf wrote:
    • Nami wrote:
  • Mary wrote:
    • Nami wrote:
  • Pete wrote:
    • Nami wrote:
  • Cate Mras wrote:
    • Nami wrote:
  • Angie D. wrote:
    • Nami wrote:
  • Alessia wrote:
    • Nami wrote:
  • Lotti wrote:
    • Nami wrote:
  • Fati wrote:
    • Nami wrote:
  • kamil wrote:
    • Nami wrote:
  • Min Yee wrote:
    • Nami wrote:
  • mick wrote:
    • Nami wrote:
  • Sarah wrote:
    • Sarah wrote:
      • Nami wrote:
  • LadyRenacorn wrote:
    • Nami wrote:
  • Lyn wrote:
    • Nami wrote:
  • Darryl wrote:
    • Nami wrote:
  • Ritsuko wrote:
    • Nami wrote:
  • zouhair najjar wrote:
    • Nami wrote:
  • Amaka wrote:
    • Nami wrote:
  • Stacy Gonzalez wrote:
    • Nami wrote:
      • Stacy Gonzalez wrote:
        • Nami wrote:
  • Rebecca wrote:
    • Nami wrote:
  • Shirley wrote:
    • Nami wrote:
      • Shirley wrote:
  • Fayw wrote:
  • Steven Gonzalvez wrote:
    • Nami wrote:
  • Cine Bean wrote:
    • Nami wrote:
  • Steven wrote:
    • Nami wrote:
  • wai wrote:
    • Nami wrote:
  • carol rush wrote:
    • Nami wrote:
  • John Boogerd wrote:
    • Nami wrote:
  • tasjaysabel wrote:
  • tasjaysabel wrote:
    • Nami wrote:
  • heidi wrote:
    • Nami wrote:
  • Stef wrote:
    • Nami wrote:
  • bethia wrote:
    • Nami wrote:
  • Treena wrote:
    • Nami wrote:
  • Luna wrote:
  • Dana wrote:
  • Debbie Sakamoto wrote:
    • Nami wrote:
      • Lyn wrote:
        • Nami wrote:
  • Therese Tee wrote:
    • Nami wrote:
  • Jaz wrote:
    • Nami wrote:
  • Alice wrote:
    • Nami wrote:
  • Leah wrote:
    • Nami wrote:
  • Alex wrote:
    • Nami wrote:
  • kristina wrote:
    • Nami wrote:
      • Kristina wrote:
        • Nami wrote:
  • jill schilling wrote:
    • Nami wrote:
  • Jill wrote:
    • Nami wrote:
  • Stacey wrote:
    • Nami wrote:
  • Kathleen Williams wrote:
  • Ann wrote:
    • Nami wrote:
      • Ann G wrote:
        • Nami wrote: