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Chicken Teriyaki Recipe

Chicken Teriyaki Recipe

Glazed in a flavorful homemade sauce, this classic Chicken Teriyaki prepared using the authentic Japanese method is so juicy and tender! Served rice and veggies.

It’s really so simple to make this delicious meal!

  1. Prep the chicken thighs by trimming off excess fat and removing any moisture. Cook, skin-side down, until browned and finish on the other side. Then, remove from the pot and set aside.
  2. There is a ton of flavor in the pot from the chicken and we’re not going to let it go to waste. Soak up all of that flavor by tossing in your favorite vegetable. Add a splash of broth to soften the veggies and add more flavor!
  3. Then, heat the sauce mixture of equal parts mirin, sugar, sake and soy sauce. It will quickly begin to thicken up. Add the chicken back to the pan to soak up all of that sauce, then plate and enjoy!
Prep Time: 5 Mins
Cook Time: 15 Mins


  • 4 chicken thighs, skin-on
  • salt + pepper
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 3 tbsp sake
  • 3 tbsp sugar
  • your choice of vegetables (bok choy, broccoli, green beans)
  • scallions 
  • sesame seeds (optional)
  • shichimi togarashi, or Japanese red pepper flakes (optional)


  1. Start by prepping the chicken thighs.  Trim excess fat if needed, salt & pepper both sides and pat dry with a paper towel to remove moisture.  The thighs will release moisture a few minutes after salting, so make sure to pat dry again before cooking.
  2. Place the chicken thighs in a cold, non-stick pan skin-side down.  Gradually increase the heat to medium-high and let it cook until the fat renders, about 5 to 6 minutes.  Try not to disturb the chicken while cooking – you want to let it get brown and crispy!
  3. In the meantime, prepare the sauce by mixing together the soy sauce, mirin, sake and sugar.  Once the chicken is brown and crispy on the skin-side, flip it over and cook for about 2 to 3 minutes.  The chicken should not be fully cooked because it will cook again later.  Remove from the pan and set aside.
  4. There should be some oil and lots of flavor in your pot from the chicken!  We’re going to use that to make a delicious side of veggies.  Make sure your veggies are clean and dry, then add it to the pan on medium to medium-high heat.  Stir with a spatula for about a minute, then add a splash of chicken broth (or water) to soften.  Season with salt, garlic powder, etc.  Remove the veggies and clean the pan with a damp paper towel.  There should be no residue left in the pan.
  5. Next, pour the sauce mix into the clean pan and gently bring to a boil.  Adjust the heat as needed and stir continuously.  Add the chicken back to the pan once the sauce begins to thicken and flip back and forth on both sides to soak up the flavor.  Remove from the pan once the sauce reaches your desired thickness.
  6. Time to prepare the chicken teriyaki bowls – scoop out a bowl of white rice, add the veggies and chicken, then drizzle with the leftover sauce.  Sprinkle with sesame seeds and/or shichimi togarashi (Japanese red pepper flakes) & enjoy!


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