About
Teriyaki is one of Japan’s classic cooking techniques: Food is grilled or pan-fried, then glazed with a sauce made from soy sauce, mirin, sake, and sugar. The name comes from teri (gloss), referring to the shine created when the sugars caramelize on the surface. Records suggest that this cooking method existed in the Edo period, likely for eel (unagi) and yellowtail (buri).
Teriyaki Chicken became popular later, as chicken became widely available in postwar Japan. The sweet-savory glaze pairs perfectly with steamed rice, making it a staple in home cooking and restaurants alike.
In the latter half of the 20th century, “teriyaki” spread overseas as a signature Japanese flavor. In the U.S., it developed into a versatile sauce for chicken, beef, vegetables, and even burgers. Today, teriyaki is both a Japanese home recipe and a global favorite—a beloved Japanese dish that bridges cultures.
This recipe is a basic teriyaki chicken for two: chicken thighs seared until the skin turns crispy, then glazed in a sweet soy sauce. The key is to cook with the skin side down for about 80% of the time, then flip it over and cook for the remaining time. This way, you get a crispy golden skin and tender, juicy chicken inside.
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1.1 lb. chicken thighs, skin-on, boneless
- Salt and black pepper, to taste
- A2 tbsp. mirin
- A2 tbsp. soy sauce
- A1 tbsp. sugar
- A1 tsp. rice vinegar
INSTRUCTIONS
- 1
Trim excess skin and fat from the chicken. Make shallow cuts in the thickest parts to create an even thickness.
- 2
Prick the skin all over with a fork. Season lightly with salt and pepper. In a small bowl, combine A ingredients (mirin, soy sauce, sugar, and vinegar).
- 3
Heat a skillet over medium heat without oil. Place the chicken skin-side down and cook for about 8 minutes, pressing occasionally with a spatula, until the skin is crispy and golden.
- 4
When the edges of the meat turn white, flip the chicken over. Wipe out excess fat with paper towels. Cook for another 2–3 minutes over medium-low heat, then remove from the pan.
- 5
Pour the sauce mixture into the skillet. Simmer for 1 minute over medium-low heat. Return the chicken to the skillet and coat in the sauce. Remove and set aside.
- 6
Reduce the leftover sauce in the skillet briefly until glossy.
- 7
Slice and serve the chicken with the remaining sauce spooned over top. Garnish with vegetables of your choice.
RecipeID
349
Tips & Notes
・No oil is needed—use the fat rendered from the chicken skin.
・Cook skin-side down for about 80% of the total cooking time for the best flavor and crispness.
・If the sauce already thickens while coating the chicken, there is no need to reduce further. Otherwise, simmer briefly before pouring it over the chicken.
Teriyaki chicken freezes well: place in a tray to freeze solid, then wrap and store for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.