About this Recipe
Teriyaki Chicken is one of Japan’s most iconic comfort dishes — a perfect harmony of sweet and savory flavors, achieved by glazing tender chicken in a glossy soy-based sauce. “Teriyaki” (照り焼き) literally means “to grill while adding shine,” referring to the lustrous glaze that coats the meat when the sauce is simmered down to perfection.
In Japan, this dish is a family favorite — often found in bento boxes, home dinners, and even lunch cafés. The balance of umami-rich soy sauce, sweetness from brown sugar, and depth from sake creates a sauce that’s rich, aromatic, and utterly irresistible.
Unlike Western barbecue sauces that rely on smokiness, teriyaki sauce celebrates simplicity and balance — a reflection of the Japanese culinary philosophy of shun (seasonality) and umami. The chicken thighs are first lightly coated in potato starch, then seared until golden and crispy on the outside while remaining juicy inside. The final step — coating the chicken in a silky glaze — gives it that signature shine and flavor.
This recipe is easy to recreate at home with just a few pantry staples, yet it delivers restaurant-quality results. Serve it with steamed white rice and a side of green vegetables for a well-balanced, satisfying meal that brings a touch of Japan to your table.
15 minutes
Zono
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.
- 10 oz Boneless Skinless Chicken Thighs
- 1 tbsp. Sake
- 1 tbsp. Potato starch
- 1 tbsp. Oil
- A1 tbsp. Soy sauce
- A1 tbsp. Brown sugar
- A1 tbsp. Sake
- Sesame seeds(optional)
INSTRUCTIONS
- 1
Cut into pieces of the same thickness. Soak in sake for 10 minutes to remove any smell.
- 2
Coat the surface of the chicken with potato starch, then cook it in an oiled frying pan over medium heat for about 3 minutes.
- 3
Once the color changes, flip the chicken and cook for another 2–3 minutes until it’s cooked through.
- 4
Once the chicken is cooked through, turn off the heat. Use a paper towel to remove excess oil.
- 5
Mix the seasonings A and add them to the pan. Return to heat and cook until the sauce coats the chicken.
RecipeID
424
Tips & Notes
・In Japan, chicken with skin is usually used. Removing the skin can reduce the calories.
・Cornstarch can be used as a substitute for potato starch.
・Since the seasonings can burn easily, add them after turning off the heat once.
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Realizing the importance of food through a family illness, I decided to pursue a career as a nutritionist. After earning my license as a registered dietitian, I worked as a cooking instructor, provided diet guidance, and developed healthy recipes. In 2021, I moved to the U.S., and after gaining weight during life abroad, I began following my own recipes to lose weight. Now, I focus on creating and sharing delicious recipes that can be enjoyed even while dieting—helping others lose weight without stress.