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Teriyaki Chicken

Teriyaki chicken with caramelized chicken thighs glazed in a thick, glossy homemade teriyaki sauce. The sauce is simmered with a cornstarch slurry until dark amber and sticky, then coats the chicken for a takeout-style sheen.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs Use thighs for the best caramelized, sticky glaze.
Teriyaki marinade and sauce
  • 0.33 cup soy sauce For the marinade and reserved sauce.
  • 0.25 cup brown sugar, packed Packed for deeper caramel flavor.
  • 2 tbsp honey Adds sheen and mild sweetness.
  • 2 tbsp mirin or rice vinegar Choose mirin for richer sweetness or rice vinegar for brighter tang.
  • 2 tbsp sake or dry sherry (optional) Optional; adds complexity.
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with water Cornstarch slurry thickens the sauce.
  • 2 tbsp water For mixing with cornstarch.
  • 1 tbsp vegetable oil For searing in the skillet.
Serving
  • 1 sesame seeds Garnish for nutty crunch.
  • 1 sliced green onions Fresh garnish and color contrast.
  • 1 steamed rice Serve underneath the sticky teriyaki chicken.
  • 1 steamed broccoli Optional accent, if desired.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together soy sauce, brown sugar, honey, mirin, sake, garlic, and ginger, then reserve half for the sauce and marinate the chicken in the other half. Cover and refrigerate 20 minutes so the flavors penetrate.
Caramelize and cook the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Cook the marinated chicken for 5-6 minutes per side until caramelized and the thickest piece reaches 165°F, then remove to a plate.
Thicken the teriyaki sauce
  1. Pour the reserved marinade into the pan and bring it to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2-3 minutes until thick and glossy.
Glaze and serve
  1. Return the chicken to the pan and turn to coat thoroughly in the teriyaki sauce. Simmer briefly to set the glaze if needed.
  2. Serve the glazed chicken over steamed rice and drizzle with any extra sauce, then garnish with sesame seeds and sliced green onions. Add steamed broccoli as an accent if using.

Notes

For the stickiest glaze, let the sauce simmer until it coats the back of a spoon, then coat the chicken immediately so the dark amber sheen clings. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of water until hot. Freezing is not recommended due to texture changes in the cornstarch sauce. For a lower-sugar option, reduce brown sugar by half and add an extra tablespoon of mirin (or a bit more vinegar) to keep the balance.