Savor the authentic taste of Japanese teriyaki, the birthplace of this savory delight. Japanese Teriyaki Chicken features the rich flavor of chicken with crispy skin, complemented by traditional Japanese teriyaki sauce.
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What is Japanese Teriyaki Chicken?
Japanese Teriyaki Chicken is a dish in which chicken is sautéed and flavored with Japanese seasonings, mainly consisting of mirin, sugar, and soy sauce. "Teri" means shine, and "yaki" refers to sautéing or grilling, and this dish is called 'teriyaki' because the surface of the chicken cooked with this sauce appears to shine.
Chicken with a mild flavor pairs well with this rich sauce. In Japan, it is also a popular choice for bento (lunch boxes) as it remains delicious even when cooled.
The sauce used
The sauce used for this dish is Japanese teriyaki sauce made from sake, mirin, sugar, and soy sauce. It is primarily used in Japan for cooking meat or fish dishes and is also well-known as a condiment for hamburgers.
Although teriyaki sauce is also available in the U.S., it differs in both ingredients and taste from the Japanese version. U.S. teriyaki sauce is a Western-style sauce originally produced by Kikkoman, a Japanese soy sauce company. For an authentic experience, try Japanese teriyaki sauce for your teriyaki chicken.
Accompaniment options
Japanese teriyaki chicken can be served on its own, but it is commonly accompanied by colorful vegetables such as lettuce, tomatoes, cherry tomatoes, shishito peppers, or broccoli. Since these vegetables are included for color and nutritional value, feel free to garnish according to your preference.
📋Step-by-step recipe
Ingredients
- 0.66 lb boneless, skin-on chicken thigh
Japanese teriyaki sauce:
- 1 ½ Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Accompaniments (optional):
- lettuce
- cherry tomatoes
Instructions
🕒 Total: 15 mins
Step 1
Pierce the chicken skin in several places with a fork. If the chicken meat is uneven in thickness, slice it open to even it out.
Step 2
Mix the teriyaki sauce ingredients (sake, mirin, sugar, and soy sauce) in a bowl.
Step 3
Heat oil in a pan. Sauté the chicken over medium heat, starting with the skin side down, until golden brown. Occasionally press the chicken with a spatula to ensure even browning.
Step 4
Flip the chicken over, cover the pan, and let it cook over medium heat for about 3 minutes.
Step 5
Turn off the heat, remove the lid, and wipe off any excess fat from the pan with paper towels. Then, add the teriyaki sauce from the bowl and cook over medium heat again, turning the chicken occasionally, until the sauce is almost fully reduced.
Step 6
Remove the chicken and cut it into ⅘-inch (2cm) pieces.
Step 7
Serve the chicken pieces on plates and drizzle with any sauce remaining in the pan. Accompany them with a side of lettuce and cherry tomatoes as desired.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Pierce the chicken skin in several places with a fork. This will allow the excess fat to drain off during cooking, making it easier for the sauce to penetrate.
- Wipe off any excess fat from the chicken with paper towels before adding the teriyaki sauce. Removing excess fat helps the chicken become crispy and allows the sauce to penetrate better.
Recipe card
Japanese Teriyaki Chicken
Ingredients
- 0.66 lb boneless, skin-on chicken thigh
Japanese teriyaki sauce:
- 1 ½ Tbsp sake
- 1 Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Accompaniments (optional):
- lettuce
- cherry tomatoes
Instructions
- Pierce the chicken skin in several places with a fork. If the chicken meat is uneven in thickness, slice it open to even it out.
- Mix the teriyaki sauce ingredients (sake, mirin, sugar, and soy sauce) in a bowl.
- Heat oil in a pan. Sauté the chicken over medium heat, starting with the skin side down, until golden brown. Occasionally press the chicken with a spatula to ensure even browning.
- Flip the chicken over, cover the pan, and let it cook over medium heat for about 3 minutes.
- Turn off the heat, remove the lid, and wipe off any excess fat from the pan with paper towels. Then, add the teriyaki sauce from the bowl and cook over medium heat again, turning the chicken occasionally, until the sauce is almost fully reduced.
- Remove the chicken and cut it into ⅘-inch (2cm) pieces.
- Serve the chicken pieces on plates and drizzle with any sauce remaining in the pan. Accompany them with a side of lettuce and cherry tomatoes as desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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