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Teriyaki Chicken Recipe | www.iamafoodblog.com
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4.84 from 6 votes

Teriyaki Chicken Recipe

You only need 6 ingredients to make the best teriyaki chicken of your life.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: chicken, teriyaki
Servings: 2
Calories: 382kcal


  • 4 boneless, skin-on chicken thighs see notes
  • 2 tbsp soy sauce Japanese preferred
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tsp cornstarch optional, see notes


  • Add the chicken, skin side down to a dry, non-stick pan. The chicken will render out enough fat that you don’t need to add any extra. Turn the heat on to medium and cook until the skin is brown and crispy, about 15-20 minutes, then flip.
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  • Meanwhile, make the sauce: in a small sauce pan, add the soy, mirin, sake, and sugar and bring to a gentle simmer. Whisk the cornstarch with 1 tablespoon water and whisk into the sauce. Bring to a simmer and let thicken slightly. Set aside.
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  • When the chicken skin is brown and crispy, flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.
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You probably won't be able to find boneless skin-on thighs. If you can't, bone-in skin-on are just as tasty (maybe even better!) - you'll just need to eat with a knife and fork instead of chopsticks.
You don’t need to add cornstarch to your teriyaki sauce – it does however, speed up the reduction time and gives you a thick, glossy sauce.


Calories: 382kcal | Carbohydrates: 15g | Protein: 32.1g | Fat: 19.2g | Saturated Fat: 5.4g | Cholesterol: 115mg | Sodium: 1137mg | Potassium: 314mg | Fiber: 0.1g | Sugar: 10.3g