You won’t believe how easy it is to make real-deal Japanese Teriyaki Chicken at home. No bottled sauces, no complicated steps – just a handful of ingredients and one skillet (or even a microwave, if you’re in a rush!).
In less than 20 minutes, you’ll have tender chicken glazed in a shiny, sweet-savoury sauce that clings to every bite. It’s fast, fuss-free, and tastes just like what you’d get at a good Japanese joint – maybe even better!
What is Teriyaki Chicken?
Think glossy, juicy chicken coated in a sticky-sweet, savoury glaze that clings to every bite. That’s Teriyaki Chicken — and it’s a Japanese classic for good reason.
The word teriyaki comes from two Japanese words: “teri” (照り) meaning shine, and “yaki” (焼き) meaning grilled or pan-fried. The technique dates all the way back to the Edo period (1600s!) and was originally used for fish.
But over time, it became a go-to method for cooking meats like chicken, pork, and beef — especially when coated in that irresistible soy-sugar-mirin glaze.
Today, there are tons of versions out there, but this one sticks with the real-deal Japanese method. No bottled sauces. No fusion spins. Just proper Teriyaki Chicken like you’d get in a Japanese home.
Why this Teriyaki Chicken is a keeper
- Family Favourite – That irresistible sweet-savoury glaze? Total kid magnet. But grown-ups love it just as much.
- Authentic – Just like my Chicken Karaage, I’m keeping it real here. Traditional ingredients. Classic cooking technique. No Westernised twists.
- 20-Minute Wonder – No marinating, no fuss. Just straight into the pan and onto your plate. Weeknight win!
- Skillet or Microwave – You don’t even need an oven. Whether you’ve got a stovetop or just a microwave, you’re good to go.
Ingredients
🍗 The best chicken cut for Teriyaki
When it comes to flavour and juiciness, chicken thighs win every single time. Skin-on, bone-in or boneless — they’re my go-to for Teriyaki Chicken (and my Vietnamese Lemongrass Chicken too!). Thighs are forgiving, stay succulent when pan-fried, and soak up all that glossy sweet-savoury sauce like a sponge.
Prefer breast? That’s totally fine! You can use chicken breast or even tenderloins — just be careful not to overcook them, as they’re leaner and dry out faster. I’d recommend trimming thick breasts and pounding them lightly for even cooking.
✨ Starch = secret weapon
Ever wonder why some Teriyaki Chicken has that gorgeous golden crust and sticky, clingy sauce?
Answer: starch. A light dusting of potato starch (or cornstarch) before pan-frying does two magical things:
- Creates a delicate, crisp crust that browns beautifully;
- Helps the sauce cling like a glossy jacket, instead of sliding right off.
It’s optional — but if you want that restaurant-style finish, don’t skip this step.
🥢 Homemade Teriyaki Sauce
No bottled stuff here! Real Japanese Teriyaki Sauce is made with just four pantry staples:
- Shoyu (Japanese soy sauce) – or any all-purpose soy. Japanese brands give the most authentic flavour.
- Sake – Japanese rice wine that adds depth and removes any chicken-y smell.
- Mirin – a sweet rice wine that makes the sauce beautifully glossy and balanced.
- Sugar – just a touch, to round out the savoury flavours and thicken the sauce.
Basic ratio:
2 parts soy sauce
2 parts sake
2 parts mirin
1 to 1.5 parts sugar (to taste)
That’s it! Just simmer until syrupy and pour over your golden pan-fried chicken.
Bonus tip: While traditional teriyaki sauce sticks to just those four, I love adding a little grated ginger, some scallions, or even a smashed garlic clove to the mix. They infuse the sauce with even more flavour — and trust me, it makes a big difference.
Instructional Video
What to serve with Chicken Teriyaki
The traditional way? A big bowl of fluffy steamed rice with a side of greens. Simple, satisfying, and absolutely perfect — the way it’s often enjoyed in Japan.
But of course, you can have fun with it! Here are a few more ideas:
Steamed rice – I usually just zap some Jasmine rice in the microwave for a quick midweek fix.
Sticky rice – Feeling a little extra? Go for Instant Pot sticky rice or even pandan-infused sticky rice for something a little special.
Rice paper rolls – Use leftover teriyaki chicken to make chicken spring rolls! Add some lettuce, herbs, maybe a quick pickle — and roll it all up.
Vietnamese baguette – Think: crusty bánh mì stuffed with juicy teriyaki chicken, crunchy pickles, and fresh herbs.
However you serve it, don’t forget the sauce. That glossy, sticky, sweet-savoury glaze is the star of the show — so drizzle generously!
More easy Asian Chicken Recipes
(Hanoi-style)
(Bún Gà Nướng)
(Vietnamese Chicken with Coconut Water Glaze)
(Thai BBQ Chicken)
Japanese Chicken Teriyaki (Pan-fry/Microwave)
Ingredients
For the chicken thighs:
- 500 g chicken thighs (1.1 pound)
- ¼ tsp salt
- ½ tbsp Potato starch (or cornstarch)
For Japanese Teriyaki sauce:
- 2 tbsp Japanese soysauce (Shoyu)
- 2 tbsp Mirin (Japanese sweet rice wine)
- 2 tbsp Cooking Sake (Japanese rice wine)
- 1½ tbsp Sugar (adjust to your taste)
- 1 tbsp Minced Ginger (optional)
- 1 tsp Minced Garlic (optional)
- 1 sprig Scallion (optional)
Instructions
For the Japanese Teriyaki sauce:
- In a bowl, mix together Japanese soy sauce, sake, mirin, and sugar.
For the chicken thighs:
- Use a knife or fork to poke the chicken. Since the chicken is not marinated beforehand, this step is essential for allowing it to absorb more flavors from the sauce.
- Sprinkle salt over the chicken thighs, and then thinly coat them with potato starch (or corn starch), making sure to remove any excess starch.
Pan-frying method
- Preheat a skillet with some cooking oil and place the chicken thighs in it, skin side down. Apply gentle pressure with a spatula to help achieve a crispy skin.
- Fry the chicken thighs for 5-7 minutes, turning them occasionally for even browning.
- Once the fat has rendered from the skin and it turns golden brown, flip the chicken thighs. Use a paper towel to remove any excess oil.
- Quickly add the teriyaki sauce, minced ginger, minced garlic, and scallions.
- Reduce the heat to medium-low and continue cooking until the sauce has reduced by about half, spooning it over the chicken thighs regularly.
- Once the sauce thickens, turn off the heat. Arrange the chicken thighs on a plate and drizzle the remaining sauce over them.
Mirowaving method
- In a microwave-safe bowl, combine the chicken with teriyaki sauce, arranging the chicken thighs upside down. Cover the bowl.
- Heat on high for 5 minutes (for my 650W microwave).
- Carefully take out the bowl, flip the chicken. Cover the bowl again and microwave for another 3 minutes.
