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 made by sautéing chicken and then simmering it in a sauce primarily consisting of traditional Japanese seasonings. ”Teri” means shine, and "yaki" refers to sautéing or grilling, and this dish is called ‘teriyaki’ because the glaze on the fish gives it a glossy appearance after cooking.
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.
Understanding Japanese teriyaki sauce
The sauce used in this dish is a traditional Japanese sauce called 'teriyaki sauce.' It is made from sake, mirin, sugar, and soy sauce, and is commonly used for cooking meat or fish. It can also be used for hamburgers.
Although teriyaki sauce is available in the U.S. as well, its ingredients and flavor differ from the Japanese version. The teriyaki sauce found in the U.S. is a Western-style product originally developed by Kikkoman, a Japanese soy sauce company. For an authentic experience, try using Japanese teriyaki sauce with this dish.
The preparation method and the ideal ingredient ratio outlined in this recipe can also be applied to other dishes. It might be interesting to combine it with your local recipes to add a Japanese-inspired twist.
Garnish suggestions
This dish can be served on its own, but it is often garnished with a small amount of vegetables to enhance its visual appeal. Popular choices include lettuce, cherry tomatoes, regular tomatoes, shishito peppers, and broccoli. Of course, you can use other vegetables if you prefer. These additions don’t affect the flavor of the dish, so feel free to choose whatever suits your taste.
📋Step-by-step recipe
Ingredients
- 0.66 lb boneless, skin-on chicken thigh
Japanese teriyaki sauce:
- 1 ½ Tbsp sake
- 1 ½ Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Garnish (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. Garnish them with a lettuce and cherry tomatoes on the side, if 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 ½ Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Garnish (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. Garnish with a lettuce and cherry tomatoes on the side, if desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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