Deutsch Teriyaki chicken (照り焼きチキン) has become an incredibly popular Asian dish. Surprisingly, making delicious Japanese teriyaki chicken is easy and quick!
In under 20 minutes, with just a skillet or microwave and a few simple ingredients, you can savor that authentic flavor right at home.
Table of Contents
What is Teriyaki Chicken?
In Japanese, “Teri” (照り) means shine or luster, while “Yaki” (焼き) means grilled, broiled, or pan-fried. This cooking method of grilling or broiling with a glaze dates back to the Edo period (1603-1868) in Japanese history.
Originally, teriyaki was primarily used for fish, but during the Meiji era, it expanded to include meats like chicken, beef, and pork. Today, there are numerous versions of Teriyaki Chicken, but here I will show you the original method as it was made in Japan.
Why this recipe works?
- Family-friendly. Teriyaki chicken is a favorite among both kids and adults. Its sweet and savory flavors appeal to a wide range of palates
- Authentic. I aim to stick with the classic Japanese teriyaki style, using traditional ingredients and cooking methods, just as I did with my Chicken Karaage.
- Just 20 minutes for cooking. No need to marinate the chicken in advance. It’s perfect for busy weeknights. Say goodbye to store-bought teriyaki sauce!
- Skillet or Microwave. Enjoy homemade teriyaki chicken with the convenience of using a skillet or microwave—no oven required.
Ingredients
THE BEST CHICKEN CUTS
When it comes to chicken, thighs are always my top choice because they stay tender, flavorful, and juicy when cooking. Boneless, skin-on chicken thighs are ideal for classic teriyaki chicken, and I also use them to make my favorite Vietnamese Lemongrass Chicken.
While you can also use chicken breast or chicken tenders, be sure to adjust the cooking time accordingly.
USING POTATO STARCH
When cooking Teriyaki, Japanese often coat chicken with potato starch or cornstarch before pan-frying. This coating adds a thin layer of starch to the meat.
This method boosts the flavors in a couple of ways. Firstly, it makes the chicken skin slightly crispy and gives it a more vibrant color. Secondly, the starch helps the sauce stick better to the meat.
HOMEMADE TERIYAKI SAUCE
There are four basic ingredients for Japanese Teriyaki Sauce:
- Shoyu (Japanese soy sauce): While any all-purpose soy sauce (even Maggi soy sauce) can work, Japanese soy sauce offers the best flavor.
- Sake (Japanese rice wine): Adds a subtle sweetness and helps remove any chicken odor.
- Mirin (Japanese sweet rice wine): Contributes a delightful sweetness and glossy finish to the sauce, balancing savory elements and adding umami to Teriyaki sauce.
- Sugar: A small amount of sugar enhances sweetness and helps achieve the desired sticky consistency in the sauce.
For a delicious homemade teriyaki sauce, follow this simple ratio: 2 parts Shoyu or Tamari, 2 parts Sake, 2 parts Mirin, and 1-1.5 parts sugar, adjusting to taste.
While the classic recipe calls for only the four basic ingredients, Japanese cooks may also add ginger, scallions, leeks, and sometimes garlic to their teriyaki sauce.
Personally, I always incorporate these aromatics into my sauce. They truly elevate the flavor and make a significant difference for me.
Instructions
MAKE TERIYAKI SAUCE
- In a bowl, combine Japanese Soysauce (Shoyu), Sake, Mirin, and sugar.
- Poke the chicken with a knife or a fork. The chicken are not marinated in advance so poking chicken is a must. It helps chicken absorb more flavors from the sauce.
- Lightly season the chicken thighs with salt. Then, thinly coat the chicken with potato starch (or corn starch), ensuring to brush off any excess starch.
PAN-FRYING METHOD
- Heat a skillet with a little oil and place the chicken thighs, skin side down. Press them with a spatula to help achieve crispy skin.
- Fry the chicken thighs for approximately 5-7 minutes, rotating them occasionally for even browning.
- Once the fat has rendered from the skin and the skin is golden brown, flip the chicken thighs over. Use a paper to wipe off all excess oil.
- Quickly add the teriyaki sauce, minced ginger, minced garlic, and scallions to the skillet.
- Lower the heat to medium-low and cook until the sauce is reduced by about half, spooning it over the chicken thighs regularly.
- Once the sauce thickens, turn off the heat. Serve the chicken thighs on a plate and drizzle the remaining sauce on top.
MICROWAVING METHOD
- In a microwave-safe bowl, mix the chicken with teriyaki sauce and place the chicken thighs upside down. Cover the bowl.
- Microwave on high heat for 5 minutes (my microwave is 650W).
- Remove the bowl, flip the chicken, cover it again, and microwave for an additional 3 minutes.
- Your Japanese Chicken Teriyaki is done!!
Instructional Video
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What to serve with Chicken Teriyaki
Traditionally, Chicken Teriyaki is enjoyed with steamed rice to create Teriyaki Chicken Rice Bowl and a side of salad or steamed vegetables.
You can elevate your Chicken Teriyaki by pairing it sticky rice, noodles , or using it as a filling for wraps, fresh spring rolls, and bread.
More easy Asian Chicken Recipes
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)
- 1.5 tbsp Sugar (adjust to your taste)
- 1 tbsp Minced Ginger (optional)
- 1 tsp Minced Garlic (optional)
- 1 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.
