Easy Teriyaki Chicken 照り焼きチキン

Teriyaki chicken (照り焼きチキン) is one of my favourite dishes to cook when I feel lazy. It does not require many ingredients, and is super simple to make. Tender and juicy chicken cooked in sweet and savoury teriyaki sauce, this timeless Japanese classic is undoubtedly delicious!

Making restaurant-quality teriyaki chicken is easier than you think. After a couple of experiments, I found that you only need 3 ingredients to make a tasty teriyaki sauce. Time to say goodbye to store bought bottled teriyaki sauce!

Ingredients (serves 2):
  • 250-300g boneless chicken thigh
  • 1 tbs each: soy sauce, sugar, sake / rice wine
  • 2 tbs water
  • Most teriyaki sauce recipes call for mirin. I swapped it considering it is not a common ingredient for those living outside Japan. If using mirin: mix 1 tbs each soy sauce, mirin, sake, 1tsb sugar, 2tbs water.
  • Prick the chicken’s skin with toothpick will help the meat absorb flavors.
  • This recipe is subtly sweet, add more sugar if you like it sweeter.
  1. Combine and mix ingredients for the teriyaki sauce. Heat a non-stick pan over medium heat, place chicken thigh into pan, skin side down. Flip chicken once fat is rendered and the skin turns golden. 

2. Cover pan with a lid, cook the chicken over medium-low heat for 5-10 minutes (depending on size of chicken), until almost fully cooked. Remove excess fat with paper towel.

3. Pour in teriyaki sauce, continue cooking over medium-heat. Spoon sauce over the chicken occasionally.

4. Remove from heat once the sauce becomes shiny and sticky. Sprinkle roasted white sesame seeds on top if desired. 

Serve the chicken with steamed rice and vegetables you like, voila, a delicious, balanced meal made easy!

I always prefer chicken thighs over chicken breasts for the tenderness and juiciness. Other than chicken, salmon and tofu are also good options for making teriyaki dishes.


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