Chicken Teriyaki

Name: Chicken Teriyaki
Total time: 21 min
Yield: 4 servings
Ingredients: 80 ml Soy sauce; 80 ml Mirin; 60 ml sake; 20 g Sugar; 800 g Boneless, skin-on chicken thighs; 2 tbsp Vegetable oil

21 min · 15 min active · makes ~1.05 kg · Medium

Chicken Teriyaki with soy sauce, mirin, and sake glaze. Tender chicken thighs caramelized in a savory-sweet Japanese reduction. Serves 4.

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Chicken Teriyaki

Chicken Teriyaki with soy sauce, mirin, and sake glaze. Tender chicken thighs caramelized in a savory-sweet Japanese reduction. Serves 4.

See more →

TOTAL TIME

21 min

ACTIVE TIME

15 min

QUANTITY

~1.05 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/9

Ingredients

0/6 gathered · 4 servings

80ml

60ml

20g

800g

2tbsp

#	Quantity	Notes	State
1	80ml	—	—
2	80ml	—	—
3	60ml	—	—
4	20g	—	—
5	800g	—	—
6	2tbsp	—	—

Tools

10 items

Serveware

1 item

Procedure

13 steps

1 of 13

Measure the soy sauce into the small bowl.

Soy sauce · 80 ml

⏱ 10s

ResultSoy sauce

2 of 13

Add the mirin.

Mirin · 80 ml

⏱ 10s

ResultSoy and mirin

3 of 13

Add the sake.

Sake · 60 ml

⏱ 10s

ResultSoy, mirin and sake

4 of 13

Add the sugar and stir until it dissolves.

Sugar · 20 g

⏱ 40s

ResultTeriyaki sauceused in step 10

5 of 13

Lay the boneless, skin-on chicken thighs skin-side down in the cold large frying pan.

Boneless, skin-on chicken thighs · 800 g

⏱ 30s

ResultChicken thigh

6 of 13

Drizzle the oil around them.

Vegetable oil · 2 tbsp

⏱ 10s

ResultChicken in oil

7 of 13

Set the pan over a medium-high heat and cook for about 6 minutes, pressing the thighs flat with the spatula, until the skin is deep golden and releases easily.

⏱ 6 min

ResultSkin-crisped chicken thighs

8 of 13

Turn each thigh with the tongs.

⏱ 20s

ResultTurned chicken thighs

9 of 13

Cook for about 5 minutes more, until the thickest part reads 74 °C on a thermometer.

⏱ 5 min

ResultCooked chicken thighs

10 of 13

Pour the sauce into the pan around the chicken.

Teriyaki sauce · step 4

⏱ 10s

ResultChicken in teriyaki sauce

11 of 13

Bubble for about 4 minutes, turning the chicken with the tongs and basting it with the spoon, until the sauce reduces to a thick, glossy glaze.

⏱ 4 min

ResultGlazed chicken

12 of 13

Lift the chicken onto a clean chopping board, leaving the glaze in the pan.

⏱ 20s

ResultGlazed thighs to sliceused in step 15

13 of 13

Slice each thigh into thick strips.

⏱ 1 min

ResultSliced teriyaki chicken

Total Time21 min

#	Product	Action
1	80 ml	Measure the soy sauce into the small bowl.⏱ 10sResultSoy sauce
2	80 ml	Add the mirin.⏱ 10sResultSoy and mirin
3	60 ml	Add the sake.⏱ 10sResultSoy, mirin and sake
4	20 g	Add the sugar and stir until it dissolves.⏱ 40sResultTeriyaki sauceused in step 10
5	800 g	Lay the boneless, skin-on chicken thighs skin-side down in the cold large frying pan.⏱ 30sResultChicken thigh
6	2 tbsp	Drizzle the oil around them.⏱ 10sResultChicken in oil
7	—	Set the pan over a medium-high heat and cook for about 6 minutes, pressing the thighs flat with the spatula, until the skin is deep golden and releases easily.⏱ 6 minResultSkin-crisped chicken thighs
8	—	Turn each thigh with the tongs.⏱ 20sResultTurned chicken thighs
9	—	Cook for about 5 minutes more, until the thickest part reads 74 °C on a thermometer.⏱ 5 minResultCooked chicken thighs
10	Teriyaki saucestep 4	Pour the sauce into the pan around the chicken.⏱ 10sResultChicken in teriyaki sauce
11	—	Bubble for about 4 minutes, turning the chicken with the tongs and basting it with the spoon, until the sauce reduces to a thick, glossy glaze.⏱ 4 minResultGlazed chicken
12	—	Lift the chicken onto a clean chopping board, leaving the glaze in the pan.⏱ 20sResultGlazed thighs to sliceused in step 15
13	—	Slice each thigh into thick strips.⏱ 1 minResultSliced teriyaki chicken
Total Time		21 min

Serving

Slide the slices onto the serving plate with the knife.
Spoon the rest of the glaze over and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	608kcal
	37g
	40g
	1g
	21g
	11g
	0.2g
	1,409mg

Ingredients0/6

Tools0/9

Recipe

Chicken Teriyaki

Chicken Teriyaki with soy sauce, mirin, and sake glaze. Tender chicken thighs caramelized in a savory-sweet Japanese reduction. Serves 4.

What you’ll doYou will make a teriyaki glaze by dissolving sugar into soy sauce, mirin and sake. Sear chicken thighs skin-side down until the skin is golden and crisp, then flip and cook through. Pour in the glaze and simmer, turning the chicken and spooning sauce over it until the liquid becomes thick and glossy. Slice and plate with the remaining glaze spooned over.

Serves4

Total21 min

LevelMedium

Ingredients

Soy sauce80 ml
Mirin80 ml
Sake60 ml
Sugar20 g
Boneless, skin-on chicken thighs800 g
Vegetable oil2 tbsp

Tools

SpoonTongsServing plateSmall bowlLarge frying panChef's knifeSpatulaCooking thermometerChopping boardThermometer

Method

Measure the soy sauce into the small bowl.

10sSmall bowlSoy sauce · 80 ml

Add the mirin.

10sSmall bowlMirin · 80 ml

Add the sake.

10sSmall bowlSake · 60 ml

Add the sugar and stir until it dissolves.

Result · Teriyaki sauce · used in step 10

40sSmall bowl, SpoonSugar · 20 g

Lay the boneless, skin-on chicken thighs skin-side down in the cold large frying pan.

30sLarge frying pan, TongsBoneless, skin-on chicken thighs · 800 g

Drizzle the oil around them.

10sLarge frying pan, SpoonVegetable oil · 2 tbsp

Set the pan over a medium-high heat and cook for about 6 minutes, pressing the thighs flat with the spatula, until the skin is deep golden and releases easily.

6 minLarge frying pan, Spatula

Turn each thigh with the tongs.

20sLarge frying pan, Tongs

Cook for about 5 minutes more, until the thickest part reads 74 °C on a thermometer.

5 minLarge frying pan, Thermometer

Pour the sauce into the pan around the chicken.

10sLarge frying panTeriyaki sauce · step 4

Bubble for about 4 minutes, turning the chicken with the tongs and basting it with the spoon, until the sauce reduces to a thick, glossy glaze.

4 minLarge frying pan, Tongs, Spoon

Lift the chicken onto a clean chopping board, leaving the glaze in the pan.

Result · Glazed thighs to slice · used in step 15

20sChopping board, Tongs

Slice each thigh into thick strips.

1 minChopping board, Chefs knife

Slide the slices onto the serving plate with the knife.

20sServing plate, Chefs knifeSliced teriyaki chicken · step 13

Spoon the rest of the glaze over and serve.

Result · Chicken Teriyaki

20sServing plate, SpoonTeriyaki glaze · step 12

Printed 6 October 2026