Japanese · Free recipe
Chicken Teriyaki
Pan-seared chicken glazed in a glossy sweet-savory teriyaki sauce made from scratch. Juicy, sticky, and deeply flavorful, it is a weeknight classic served over rice.
Step 1
In a small bowl, stir together the soy sauce, mirin, sake, and sugar until the sugar starts to dissolve. This is your teriyaki sauce.
Step 2
Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper on both sides.
Step 3
Heat the vegetable oil in a large skillet (about 12-inch) over medium-high heat until it shimmers.
Step 4
Lay the chicken in the pan smooth side down. Sear without moving it for 5 minutes, until the underside is deep golden brown.
Step 5
Flip the chicken with tongs and cook the other side for 4 minutes.
Step 6
Pour off any excess fat from the pan by tilting it carefully and spooning it out. This keeps the sauce from being greasy.
Step 7
Pour the teriyaki sauce into the pan. It will bubble up right away. Lower the heat to medium.
Step 8
Simmer the chicken in the sauce for about 5 minutes, spooning the sauce over the top often, until the sauce thickens into a shiny glaze that coats the back of a spoon.
Step 9
Check the chicken is done: it should reach 165 degrees Fahrenheit inside and show clear juices when cut.
Step 10
Move the chicken to a cutting board and slice crosswise into strips about half an inch wide.
Step 11
Serve the chicken over rice, spoon the extra glaze on top, and sprinkle with sesame seeds and green onion.
Tips from the test kitchen
- Let the sauce reduce until glossy; it thickens more as it cools.
- Chicken thighs stay juicy, but boneless breast works if you lower the heat slightly.
