Teriyaki chicken is a classic Japanese-style dish—juicy chicken glazed in a sweet, savory, glossy sauce. It’s simple but tastes like takeout
Ingredients
For the chicken:
- 500g chicken (thighs preferred for juiciness)
- Salt & black pepper
- 1 tbsp oil
For the teriyaki sauce:
- 3 tbsp soy sauce
- 2 tbsp sugar (or honey)
- 1 tbsp vinegar (or mirin if you have it)
- 1 tsp grated ginger
- 2 cloves garlic (minced)
- ½ cup water
- 1 tsp cornstarch (mixed with 2 tbsp water)
Instructions
1. Cook the chicken
- Heat oil in a pan on medium-high
- Season chicken with salt & pepper
- Cook 5–6 minutes per side until golden and cooked through
2. Make the sauce
- In the same pan, add soy sauce, sugar, vinegar, ginger, garlic, and water
- Let it simmer for 2–3 minutes
3. Thicken it
- Add the cornstarch mixture
- Stir until the sauce becomes thick and glossy
4. Coat the chicken
- Add chicken back (if removed)
- Toss until fully coated in the sauce
Serve With
- Steamed rice
- Stir-fried vegetables
- Noodles
Pro Tips
- Chicken thighs = more tender and flavorful
- Don’t overcook or the sauce can burn
- Add a splash of honey at the end for extra shine
Optional Add-ons
- Sesame seeds
- Chopped green onions
- A squeeze of lemon for brightness