Succulent chicken glazed in a rich, glossy teriyaki sauce that perfectly balances sweet, savory, and umami flavors. This classic Japanese-inspired dish features tender chicken thighs caramelized to golden perfection and finished with sesame seeds and fresh scallions for an irresistible meal that's sure to impress your family and guests.
⏱️55 min
📊Easy
👥4 servings
🍽️Main
meatfamilyquick
Ingredients
800 gboneless chicken thighs
75 mlsoy sauce
60 mlmirin
45 mlsake or dry sherry
3 piecesgarlic cloves
15 gfresh ginger
20 ggranulated sugar
15 gcornstarch
30 mlwater
30 mlvegetable oil
20 gsesame seeds
3 piecesscallions
Instructions
1PREPARE THE TERIYAKI SAUCE: In a small bowl, combine 75 ml soy sauce, 60 ml mirin, 45 ml sake, and 20 g granulated sugar. Mince 3 garlic cloves and grate 15 g fresh ginger, then add both to the sauce mixture and whisk until the sugar dissolves completely. Set aside at room temperature. This aromatic base will create the signature glossy glaze that makes teriyaki so appealing.
2PREPARE THE CHICKEN: Pat 800 g boneless chicken thighs dry with paper towels to remove excess moisture, which is crucial for achieving a golden, caramelized exterior. Season both sides generously with salt and freshly ground black pepper. Let the chicken sit at room temperature for 10 minutes to allow the seasoning to penetrate the meat and ensure even cooking throughout.
3SEAR THE CHICKEN: Heat 30 ml vegetable oil in a large skillet over medium-high heat until it shimmers and just begins to smoke, about 2-3 minutes. Carefully place the seasoned chicken thighs skin-side down in the hot pan and sear for 6-7 minutes without moving them, allowing a deep golden crust to form. This initial sear locks in the juices and develops rich, caramelized flavors through the Maillard reaction.
4FLIP AND COOK: Once the skin is golden brown and crispy, flip the chicken thighs carefully and cook the other side for 4-5 minutes until light brown. The chicken should still be slightly underdone in the center at this point, as it will continue cooking in the teriyaki sauce. Check that the interior registers 65°C (150°F) on a meat thermometer when you pierce the thickest part.
5ADD THE TERIYAKI GLAZE: Pour the prepared teriyaki sauce evenly over the chicken thighs, reduce the heat to medium, and bring the mixture to a gentle simmer. Cover the skillet with a lid and simmer for 12-15 minutes, turning the chicken halfway through, until the internal temperature reaches 75°C (165°F) and the juices run clear. The sauce should bubble gently and coat the chicken with a glossy, caramelized finish.
6THICKEN THE GLAZE: Mix 15 g cornstarch with 30 ml water to create a slurry, stirring until completely smooth with no lumps. Pour this mixture into the simmering sauce around the chicken, stirring constantly for 2-3 minutes until the sauce thickens to a luxurious, coat-the-back-of-a-spoon consistency. The glaze should become visibly glossy and rich, clinging beautifully to each piece of chicken.
7FINISH AND SERVE: Remove the skillet from heat and sprinkle 20 g toasted sesame seeds and thinly sliced scallions over the teriyaki chicken. Serve immediately over steamed white rice or fluffy jasmine rice, spooning the remaining glaze generously over the top. The warm sauce will continue to coat the rice, creating an absolutely delicious one-bowl meal that captures the essence of Japanese comfort food.