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This teriyaki chicken recipe transforms ordinary chicken thighs into a glossy, sweet-savory delight that rivals your favorite Japanese restaurant. After perfecting this recipe through countless family dinners, I can promise it delivers that authentic teriyaki flavor with minimal effort.
I first made this dish when trying to recreate my husband's favorite restaurant meal. What started as an experiment has become our most requested dinner. Even my pickiest eaters clean their plates!
Ingredients
- Boneless skinless chicken thighs provide more flavor and moisture than breast meat and stay tender even with high heat cooking
- Low sodium soy sauce forms the savory base while allowing you to control saltiness
- Mirin adds that signature sweet rice wine flavor authentic to Japanese cooking
- Sake or dry white wine contributes acidity and depth that balances the sweetness
- Brown sugar and honey work together to create that perfect caramelization
- Fresh garlic and ginger provide aromatic warmth that elevates the sauce beyond store bought versions
- Cornstarch creates that thick glossy texture that clings beautifully to the chicken
Step-by-Step Instructions
- Prepare the Teriyaki Sauce
- Whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, cornstarch, and water until completely smooth. Make sure there are no cornstarch lumps which would create an uneven texture in your final sauce.
- Season and Cut Chicken
- Cut chicken thighs into uniform bite sized pieces about 1.5 inches each for even cooking. Season lightly with salt and pepper remembering that the sauce adds significant flavor.
- Brown the Chicken
- Heat oil in a skillet until shimmering but not smoking. Add chicken pieces without overcrowding the pan. Allow them to develop a golden crust before stirring about 3 minutes on the first side. Continue cooking until no pink remains about 6 8 minutes total.
- Create the Glaze
- Pour the prepared sauce over the cooked chicken. Stir constantly as the sauce bubbles and thickens around the chicken. Watch carefully as it will thicken quickly about 1 2 minutes. The sauce should coat the back of a spoon when ready.
- Serve and Garnish
- Plate the chicken over freshly cooked rice. The hot rice absorbs some of the extra sauce creating the perfect bite. Add optional sesame seeds or green onions for color and texture.
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This recipe reminds me of my first trip to Japan where I discovered the difference between authentic teriyaki and American versions. The balance of sweet and umami flavors transported me back to that tiny restaurant in Tokyo where I first fell in love with this dish.
Make Ahead Options
This teriyaki chicken actually tastes even better the next day after the flavors have had time to meld together. You can prepare the entire dish up to three days ahead and store it in an airtight container in the refrigerator. When reheating, add a splash of water if the sauce has thickened too much. The chicken stays tender through reheating unlike chicken breast which tends to dry out.
Customization Ideas
While this recipe provides an authentic base, feel free to make it your own. Add steamed broccoli, sliced bell peppers, or snow peas during the last minute of cooking for a complete one pan meal. For a spicier version, incorporate a teaspoon of sriracha or sambal oelek into the sauce. You can also substitute chicken with firm tofu, salmon, or beef strips with excellent results. Each protein absorbs the teriyaki flavors differently but deliciously.
Authentic vs Store Bought
Homemade teriyaki sauce delivers significantly more depth and freshness than bottled versions. Commercial sauces often contain preservatives, excess sugar, and artificial flavorings. The few extra minutes it takes to make your own sauce results in cleaner flavors with perfect balance. Using authentic ingredients like mirin and sake makes a noticeable difference, though the substitutions provided work well if these ingredients aren't accessible to you.
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Commonly Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. However, be careful not to overcook as breast meat tends to dry out more quickly. Reduce the cooking time to about 5-6 minutes and check for doneness. Thighs generally provide more flavor and stay juicier, which is why they're traditionally preferred for teriyaki.
- → What can I substitute for mirin?
If you don't have mirin, you can make a substitute by mixing 2 tablespoons of rice vinegar or dry white wine with 1 teaspoon of sugar for every 2 tablespoons of mirin needed. While not exactly the same, this will provide similar sweetness and acidity. In a pinch, sweet marsala wine or dry sherry can also work.
- → How do I store leftover teriyaki chicken?
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or microwave until just warmed through. The sauce may thicken when chilled, so you might need to add a splash of water when reheating.
- → Can I make the teriyaki sauce ahead of time?
Absolutely! The teriyaki sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. This can be a great time-saver for busy weeknights. Just whisk it again before adding to your chicken as the cornstarch may settle during storage.
- → What vegetables pair well with teriyaki chicken?
Teriyaki chicken pairs wonderfully with stir-fried vegetables like broccoli, bell peppers, snow peas, carrots, and zucchini. You can either cook them separately or add them to the skillet after the chicken has browned but before adding the sauce. For a complete meal, consider adding steamed edamame or a simple cucumber salad on the side.
- → Is this teriyaki chicken gluten-free?
Traditional teriyaki sauce contains soy sauce, which includes wheat. To make this dish gluten-free, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Also verify that your cornstarch is processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity.