Chicken Teriyaki Recipes

Chicken Teriyaki – learn how to make teriyaki sauce and chicken teriyaki that taste like the best Japanese restaurants. So easy and so good!

There are a ton of chicken teriyaki recipes around, but what I am going to share with you is probably the easiest and the best homemade chicken teriyaki that tastes like it’s straight from the best Japanese restaurants. Plus, it takes only four main ingredients to make the dish and 20 minutes from prep to dinner table.

I have personally tasted many amazing chicken teriyaki here and in Japan; the best ones always have crackly and crispy skin. They are sliced and then drizzled with the teriyaki sauce. You should grill your chicken if possible, but I usually pan-fry the chicken until crispy on both sides, until golden brown.

The teriyaki sauce calls for soy sauce, mirin (Japanese sweet rice wine) and sugar. To make the sauce, you mix the sauces together and simmer it until the sauce becomes slightly sticky. Check out my video below. Many people have tried my chicken teriyaki and couldn’t stop raving about it. You just have to make it yourself!

Chicken Teriyaki Recipe
Chicken Teriyaki Recipe

Chicken Teriyaki Recipe

Serves: 2-3 | Prep Time: 10 Minute | Cook Time: 10 Minutes


  • 1 lb chicken thighs, deboned, skin-on
  • Salt
  • White sesame seeds, for garnishing

Teriyaki Sauce:

  • 1/3 cup Japanese mirin (sweet rice wine)
  • 2 tablespoons soy sauce or San-J Tamari
  • 1 tablespoon sugar


  1. Lightly season both sides of the chicken thighs with a little salt. Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On medium heat, reduce it to a thicker consistency about 10 minutes.
  2. In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture. Turn off the heat, transfer the chicken out. Let cool. Slice the chicken thighs into pieces and drizzle the teriyaki sauce over the chicken and garnish with some sesame seeds. Serve immediately with steamed rice.

Cook’s Note:

You may use boneless and skinless chicken breasts or chicken thighs but the best is skin-on, boneless chicken thighs.


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