When people think of how to make teriyaki chicken, they often imagine a saucy, glossy chicken served with rice—something you’d find at a fast-casual spot or as takeout.
In Japan, though, teriyaki chicken isn’t something you see all that often. It’s not a common home-cooked staple, and you won’t usually find it in supermarket deli sections either.
That said, globally, teriyaki chicken is incredibly popular—and honestly, it’s hard not to love that sweet, glossy glaze. It’s one of those flavors that just works.
In the U.S., teriyaki chicken evolved through Japanese immigrant communities and developed into its own style. Today, it’s widely recognized as a fast-casual staple, often served with rice as a go-to comfort meal.
A Simple Way to Make Teriyaki Chicken
If you’ve ever wondered how to make teriyaki chicken sauce or how to make teriyaki chicken with teriyaki sauce, this method keeps it simple and direct.
Instead of relying on a teriyaki chicken marinade or bottled options like a Kikkoman teriyaki chicken recipe, everything comes together in one pan. The sauce reduces as it cooks, turning into a rich chicken teriyaki sauce that naturally coats the chicken.
Serve it with rice, and it easily becomes your go-to for how to make teriyaki chicken and rice at home.
Ingredients
Chicken thighs (boneless, skin-on): 10 oz
Salt: 1/4 tsp
Black pepper: 1/4 tsp
Neutral oil: 1 tsp
Soy sauce: 2 tbsp
Mirin: 2 tbsp
Sake: 2 tbsp
Sugar: 1 tbsp
Ginger (grated): 1 tsp
Garlic (grated): 1 tsp
Optional toppings: sesame seeds, green onions (chopped)
Instructions
- Lightly score the thickest part of the chicken to help it cook evenly. Season both sides with salt and black pepper.
- Heat oil in a pan over medium heat. Place the chicken skin-side down and cook for 1–2 minutes until lightly browned, pressing gently with a spatula to keep the skin flat.
- Cover and cook over medium-low heat for 5–6 minutes until the chicken is mostly cooked through.
- While the chicken cooks, mix soy sauce, mirin, sake, sugar, grated ginger, and grated garlic in a bowl to make the sauce.
- Remove the lid, flip the chicken, and add the sauce. Cook for 4–5 minutes, turning occasionally while the sauce reduces and develops a glossy glaze.
- Slice the chicken into about 1 cm (≈1/3 inch) pieces. Drizzle the sauce over the top and finish with sesame seeds and green onions if desired.
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