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Japanese Teriyaki Chicken

Crisp-skinned chicken thigh finished with a glossy soy, mirin, sake and sugar glaze.

Serves 1Recipe by Mitsuhiro Eguchi
Quick answer

Crisp-skinned chicken thigh finished with a glossy soy, mirin, sake and sugar glaze.

Japanese Teriyaki Chicken

From my kitchen in Japan

Teriyaki chicken is tied to an ordinary personal memory for me: I loved finding it in my lunchbox as a child. That is the version of “Japanese food” I want this site to show—food attached to everyday life, not just restaurant presentation.

Ingredients

  • Chicken thighAbout 250 g
  • Soy sauce2 tbsp
  • Mirin2 tbsp
  • Sake2 tbsp
  • Sugar2 tbsp
  • Potato starchA light dusting on the meat side

How to make it

  1. Mix soy sauce, mirin, sake and sugar.
  2. Pierce the skin with a fork and flatten the chicken to an even thickness. Dust only the meat side lightly with potato starch; keep the skin clean for better crispness.
  3. Place the chicken skin-side down in a hot frying pan. As fat renders, wipe away excess oil. Flip and cook through over lower heat.
  4. Add the teriyaki sauce and reduce until it coats the chicken. Keep the skin as crisp as possible and serve.

Ingredients & tools for teriyaki chicken

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The classic flavor comes from a small group of pantry ingredients; a good skillet also makes crisp skin easier.

Kikkoman Soy Sauce - regularA versatile Japanese soy sauce for teriyaki and many other dishes.Find on Amazon.com (paid link) →MirinAdds sweetness and gloss to the sauce.Find on Amazon.com (paid link) →Cooking sakeCommon in Japanese home cooking.Find on Amazon.com (paid link) →Potato starchUseful for light coatings and sauces.Find on Amazon.com (paid link) →Frying panA practical pan for browning chicken and reducing the glaze.Find on Amazon.com (paid link) →

I do not display fixed Amazon prices because prices and availability can change. These links open Amazon.com search results so you can compare current options.

One bottle, many meals

The same regular soy sauce can move from ramen into everyday glazed chicken and many other dishes.

See the pantry
Mitsuhiro Eguchi
About the author

Mitsuhiro Eguchi

A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.

About Mitsuhiro