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Chicken Teriyaki Recipe

  • Author: Seonkyoung Longest


  • 2 Tbs. Soy sauce
  • 2 Tbs. Mirin
  • 2 Tbs. Sake
  • 1 Tbs. Sugar
  • 1 tsp. Fresh ginger juice, grated garlic or finely chopped green onion
  • 2 Chicken thighs boneless, skin on
  • 1 Tbs. Cooking oil


  1. In a small mixing bowl, add soy sauce, miring, sake, sugar and ginger juice/garlic/green onion and mix well. Set aside.
  2. Heat a large skillet over medium high heat; add cooking oil and swirl to coat. Lay chicken on hot skillet skin side down, cook for 7 to 8 minutes or until chicken skin is golden brown and very crispy.
  3. Flip over and cook additional 2 to 3 minutes or until chicken is all the way cooked through.
  4. Turn off heat, remove chicken from skillet and set aside and tap excess oil on skillet with paper towel.
  5. Heat over medium heat. Pour teriyaki sauce into skillet and simmer for 3 minutes or until it’s thicken.
  6. Reduce heat to medium low; add cooked chicken into skillet and coat evenly with sauce. Let it cook together for a minute.
  7. Remove from heat and let it rest for 3 to 5 minutes.
    Cut chicken into bite size pieces if you would like to serve with chopsticks.
  8. Serve with warm cooked short grain rice, soba noodles or salad greens and pour remaining sauce over chicken.