If you love Japanese food, chances are you’ve had Teriyaki Chicken before! That sweet and savory glaze, the juicy chicken, and the simple yet mouthwatering flavors make it a must-have for Japanese food lovers. But did you know that authentic Japanese Teriyaki Chicken is different from the thick, syrupy version often found in Western restaurants?
In Japan, Teriyaki sauce is lighter, more balanced, and naturally thickened by reducing the sauce, rather than relying on cornstarch. Today, I’ll show you how to make real Japanese Teriyaki Chicken easily at home, with just a few simple ingredients!
What is Japanese Teriyaki Chicken?
In Japan, “teriyaki” (照り焼き) comes from the words “teri” (glossy shine) and “yaki” (grilled or pan-fried). It’s a cooking method where meat or fish is grilled and coated in a soy-based glaze that gives it a glossy finish. Unlike Western-style teriyaki, which often includes honey, garlic, or thickening agents, the traditional Japanese version keeps it simple with soy sauce, sake, mirin, and sugar.
The result? A perfectly balanced umami flavor that coats the chicken in a naturally thick, caramelized glaze.
Ingredients You’ll Need
You only need four main ingredients to make authentic Japanese Teriyaki Chicken:
- Chicken thighs (with skin on) – The skin adds extra crispiness and flavor.
- Soy sauce – The key ingredient for umami depth.
- Mirin – A sweet Japanese rice wine that gives teriyaki its signature shine.
- Sake – Adds a light umami flavor and tenderizes the chicken.
- Sugar – For the perfect balance of sweetness.
That’s it! No cornstarch, no garlic, no thick bottled sauce—just simple and authentic teriyaki goodness!
Step-by-Step: How to Make Japanese Teriyaki Chicken
Step 1: Prepare the Chicken
- Use boneless, skin-on chicken thighs for the best flavor. Trim excess fat.
- Lightly season with salt and pepper (optional, but recommended).
Step 2: Make the Teriyaki Sauce
In a small bowl, mix together:
✔️ 3 tbsp soy sauce
✔️ 3 tbsp mirin
✔️ 2 tbsp sake
✔️ 1 tbsp sugar
Set this aside. The magic happens when the sauce reduces in the pan!
Step 3: Pan-Fry the Chicken
- Heat a pan over medium heat (no oil needed—the chicken skin will release its own oil!).
- Place the chicken skin-side down and cook for about 5-7 minutes until golden brown.
- Flip and cook the other side for another 5 minutes.
Step 4: Add the Teriyaki Sauce
- Pour the sauce into the pan and let it simmer.
- Cook for 2-3 minutes, flipping the chicken occasionally to coat it evenly.
- As the sauce reduces, it will naturally thicken and create a beautiful glaze.
Step 5: Serve & Enjoy!
- Slice the chicken into bite-sized pieces.
- Drizzle any remaining sauce from the pan over the top.
- Serve with steamed rice, miso soup, and a side of veggies for a full Japanese meal!
Tips for the Best Japanese Teriyaki Chicken
- Use chicken thighs instead of chicken breast – It stays juicier and more flavorful!
- Let the sauce reduce naturally – No need for cornstarch; it thickens on its own.
- Don’t rush the glazing process – The sauce needs time to caramelize and coat the chicken perfectly.
- Want extra shine? Add a little honey at the end for an extra glossy finish!
FAQs About Japanese Teriyaki Chicken
Q: Can I use chicken breast instead of thighs?
A: Yes, but be careful not to overcook it, as chicken breast dries out more easily.
Q: What if I don’t have mirin?
A: You can substitute with a mix of 2 tbsp sake + 1 tbsp sugar for a similar sweetness.
Q: Can I use bottled teriyaki sauce?
A: Store-bought sauces are convenient but often too thick and sweet compared to traditional Japanese teriyaki. If you want authentic flavors, homemade is the way to go!
Final Thoughts
Making authentic Japanese Teriyaki Chicken at home is easier than you think! With just a few simple ingredients, you can create a delicious, restaurant-quality teriyaki dish that’s way better than anything from a bottle. Try this recipe and impress your family with a real taste of Japan!
