Chicken Teriyaki

I just made this with egg fried rice and I added spring onions to the marinade. Delicious! Thanks for the recipe :-)

Great, yes this chicken teriyaki is really an amazing recipe.

Thank you Bee for the nice recipe and have a good week.

Thanks Liz, you too. :)

Do you put any oil in the pan to sear/cook the chicken?

If you use non-stick pan you don’t have to if you do it skin side down first.

Wonderful! Husband says this one is a keeper!

Yay Tina, it is, it’s so good right?? :)

can I use rice cooking wine instead of sweet rice wine? or would it affect the taste :/

Yes you can, just use more sugar.

I can’t use Japanese mirin (sweet rice wine). What can i use to substitute ir? Kindly advise. Tq

Japanese cooking uses a lot of alcohol, sake and mirin.

Can i bake this instead?

Yes you can.

How much soy sauce mirin and sugar do you use?

It’s in the recipe.

I have gone through this and i cant see how much of each item needs to be used it just says what u have used not the amount

The red bar that says Click Here for Recipe, the recipe is here: http://rasamalaysia.com/chicken-teriyaki-recipe/2/

My Japanese mother taught me to also put a touch of garlic and fresh grated ginger in my teriyaki sauce, then bring to a boil. It is then strained, bottled and refrigerated.

Bea, haven’t made this yet but it looks scrumptious! I am amazed how many wonderful recipes you share with us, thank you so much. Hope you are having fun in Italy and getting lots of ideas.

Made this tonight for the family and hit was a hit! I deboned thighs myself and we grilled them on the bbq. I served it with a vegetable stir fry and jasmine rice. The sauce was very good. Definitely a new staple in our house.

Thanks for trying my chicken teriyaki recipe. :)

This is soooo good.. Thanks a lot!

Thanks so much for trying my chicken teriyaki recipe! :)

I don’t understand how these people are saying that it’s a good recipe when it’s not really a recipe. There’s no measurement quantities. It’s just ingredients.

The recipe is here: http://rasamalaysia.com/chicken-teriyaki-recipe/2/

At the top of the page and bottom, there is a red bar that says “Click Here for Recipe” – that’s where you get the recipe.

This looks delicious! cant wait to try this over some rice! thanks so much for sharing!

Tapping into my Japanese roots and our Hawaii Japanese traditions I think you could fine tune this Glaze is very basic but to add to the depth of the Umami I would add grated Ginger to this mix. and a scosh bit of Garlic, but Ginger for sure. My family has been making it for 5 generations and the ginger gives it a taste that separates it from just the “shoyu and Sugar” Teri-Sauces so abundant on the internet. JMO love the sear on the crispy skin

“Way to Go” nothing like rubbery skin. Too many people marinate the chicken in the sauce for over 24 hrs. and you end up with a dish that you can only taste the marinade. Your Teri looks Ono!

Thanks for your sweet comment, noted about the grated ginger tip, will try it next time!

Wow, looks so delicious. Thank you so much for sharing your delicious recipes. –

by

March 5, 2016

Wow, looks so delicious. Thank you so much for sharing your delicious recipes.

Chicken Teriyaki – learn how to make teriyaki sauce and chicken teriyaki that taste like the best Japanese restaurants. So easy and so good!

1 lb chicken thighs, deboned, skin-on

Salt

White sesame seeds

Teriyaki Sauce:

1/3 cup Japanese mirin (sweet rice wine)

2 tablespoons soy sauce

1 tablespoon sugar

Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.

In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken. Serve immediately with steamed rice.

Chicken Teriyaki

Chicken Teriyaki – learn how to make teriyaki sauce and chicken teriyaki that taste like the best Japanese restaurants. So easy and so good!

Originally published in Oct, 2012. Updated with new photos and video.

There are a ton of chicken teriyaki recipes around, but what I am going to share with you is probably the easiest and the best homemade chicken teriyaki that tastes like it’s straight from the best Japanese restaurants. Plus, it takes only four main ingredients to make the dish and 20 minutes from prep to dinner table.

I have personally tasted many amazing chicken teriyaki here and in Japan; the best ones always have crackly and crispy skin. They are sliced and then drizzled with the teriyaki sauce. You should grill your chicken if possible, but I usually pan-fry the chicken until crispy on both sides, until golden brown.

The teriyaki sauce calls for soy sauce, mirin (Japanese sweet rice wine) and sugar. To make the sauce, you mix the sauces together and simmer it until the sauce becomes slightly sticky. Check out my video below. Many people have tried my chicken teriyaki and couldn’t stop raving about it. You just have to make it yourself!

Wow, looks so delicious. Thank you so much for sharing your delicious recipes. –

by

March 5, 2016

Wow, looks so delicious. Thank you so much for sharing your delicious recipes.

Chicken Teriyaki – learn how to make teriyaki sauce and chicken teriyaki that taste like the best Japanese restaurants. So easy and so good!

1 lb chicken thighs, deboned, skin-on

Salt

White sesame seeds

Teriyaki Sauce:

1/3 cup Japanese mirin (sweet rice wine)

2 tablespoons soy sauce

1 tablespoon sugar

Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.

In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken. Serve immediately with steamed rice.

1k

Chicken Teriyaki Recipe

Serves: 2-3 | Prep Time: 10 Minute | Cook Time: 10 Minutes

Ingredients:

1 lb chicken thighs, deboned, skin-on

Salt

White sesame seeds, for garnishing

Teriyaki Sauce:

1/3 cup Japanese mirin (sweet rice wine)

2 tablespoons soy sauce or San-J Tamari

1 tablespoon sugar

Method:

Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.

In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken and garnish with some sesame seeds. Serve immediately with steamed rice.

Cook’s Note:

You may use boneless and skinless chicken breasts or chicken thighs but the best is skin-on, boneless chicken thighs. Click to learn how to debone chicken thighs (picture guide and video).

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