Ah! You mean Teriyaki Chicken—sweet, savory, and sticky, a classic Japanese-inspired dish . Here’s an easy way to make it at home, including an air fryer option:
Ingredients (2–3 servings)
- 500g chicken thighs or breasts (boneless, skin-on for extra flavor)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp mirin or honey (or a sugar substitute for low-calorie)
- 2 tbsp sake or water
- 1–2 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Optional: sesame seeds and chopped spring onions for garnish
Instructions
1. Make the teriyaki sauce
- In a bowl, mix soy sauce, mirin/honey, sake/water, garlic, and ginger
2. Marinate the chicken
- Coat chicken in half of the sauce
- Let sit 30 minutes (or overnight for more flavor)
3. Cook the chicken
Stovetop method:
- Heat sesame oil in a pan
- Cook chicken skin-side down 5–7 min until golden
- Flip and cook 5–7 min
- Pour remaining sauce and simmer 2–3 min until thick and sticky
Air Fryer method:
- Preheat air fryer to 180°C (350°F)
- Place chicken in basket, skin-side down
- Cook 12–15 min, flip halfway
- Brush with remaining sauce and cook 2–3 min more
4. Serve
- Slice chicken and drizzle extra sauce on top
- Garnish with sesame seeds and spring onions
- Serve with rice or steamed veggies
Tips
- Chicken thighs = juicier; breasts = leaner
- Don’t overcook—the sauce thickens faster if the chicken is hot and slightly rested
- For sticky glaze, simmer sauce separately to reduce before brushing
Variations
- Spicy teriyaki: Add chili flakes or Sriracha to the sauce
- Honey-ginger glaze: Increase honey and ginger for extra sweetness
- Vegetable teriyaki: Add broccoli, bell peppers, or carrots to the pan during the last 5 min