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Teriyaki Chicken (With Homemade Teriyaki Sauce)
5 from 48 votes

Teriyaki Chicken (With Homemade Teriyaki Sauce)

This Teriyaki Chicken recipe features skinless, boneless chicken thighs marinated in a homemade teriyaki sauce made from soy sauce, mirin, sake, and water reduced to a syrupy glaze. The chicken is cooked gently in oil, with care taken to prevent burning the marinade’s sugars, resulting in tender, flavorful pieces with a glossy coating.

Prep Time
2 mins
Cook Time
13 mins
Total Time
15 mins
Servings: 4
Calories: 182 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Japanese

Ingredients

  • 4 tbsp teriyaki sauce marinade
  • 4 chicken thigh fillet , skinless and boneless (about 5oz/150g each)
  • 1 tbsp neutral cooking oil generic cooking oil
Teriyaki Sauce Marinade
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp cooking wine sake, Japanese
  • 2 tbsp water

Instructions

Teriyaki Sauce Marinade ("Marinade")
    Cup of Yum
  1. Combine the 4 ingredients in a small saucepan over high heat.
  2. Bring to boil, then turn heat down and simmer until it reduces by half - it should only take 5 minutes or so. The consistency should be like a light syrup. Keep your eye on it - it will start to thicken suddenly!
  3. Bring to room temperature before using.
Chicken
  1. Combine the Marinade with the chicken and marinate for at least 20 minutes, preferably overnight.
  2. Remove chicken from Marinade but do not discard the Marinade liquid.
  3. Heat oil in non stick pan over medium to medium-high heat. You don't want it too hot because otherwise the sugar in the Marinade will burn before the inside is cooked.
  4. Place the chicken in the pan and cook the first side for around 3 minutes, checking to ensure the skin isn't cooking too quickly. If it is, remove pan from heat and turn the heat down, and add about 2 to 4 tbsp of water to the pan then return to the stovetop. The water slows down the searing process on the skin while still allowing the chicken to cook on the inside.
  5. Turn chicken over and cook the other side. Just before the chicken is finished cooking, add 2 tbsp of water to the pan and and swirl around and mix with the marinade that has come off the chicken. This will make a dark glossy "sauce". Move the chicken around in the pan to coat with this sauce.
  6. The Marinade is a strong flavour so you shouldn't need any extra sauce. But if you do want more, add equal parts of Teriyaki Sauce and water to the pan and allow to come to a simmer and let it cook until the desired consistency.
  7. Serve with rice.

Notes

  • Marinate 3-4 tbsp marinade per pound (500g) of meat for at least 20 minutes; overnight preferred for full flavor.
  • For fish, reduce marinating time to 20 minutes to avoid overpowering taste.
  • The marinade stores airtight in the fridge for up to 3 weeks and freezes well.
  • Preparation time does not include marinating duration.

Nutrition Information

Serving 161g Calories 182cal (9%) Carbohydrates 0.6g (0%) Protein 27.3g (55%) Fat 8.8g (14%) Saturated Fat 1.8g (9%) Cholesterol 114mg (38%) Sodium 786mg (33%) Potassium 17mg (0%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 182

% Daily Value*

Serving 161g
Calories 182cal 9%
Carbohydrates 0.6g 0%
Protein 27.3g 55%
Fat 8.8g 14%
Saturated Fat 1.8g 9%
Cholesterol 114mg 38%
Sodium 786mg 33%
Potassium 17mg 0%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.