Teriyaki chicken—and its namesake sauce—is a staple of Japanese cuisine.
You can use the traditional teriyaki sauce in all kinds of recipes, from chicken to sushi to beef fritters. It’s a must, and today I’m sharing a streamlined version so you can enjoy that one-of-a-kind flavor at home.
Teriyaki chicken ingredients
Dark soy sauce: use a good-quality one—learn more about dark soy sauce here. You can also use tamari.
Sugar: white sugar is most common in traditional teriyaki sauce; sometimes I swap in brown sugar.
Sake: essential if you want to dive into Japanese cooking—sake is used in many recipes.
Mirin: in theory you can replace it with sake and sugar, but honestly it won’t taste the same—the difference mirin makes is subtle but noticeable.
Garlic: it’s so good—double or even triple it if you’re a garlic lover like me. Garlicky teriyaki chicken is next-level.
Use chicken thighs or boneless thighs: it’s juicier—non-negotiable. (If you prefer leaner, use chicken breast, but you’ve been warned.)
Tips for perfect teriyaki chicken
If you like, add a splash of rice vinegar (the sushi kind) for a little tang. I do this from time to time.
For extra texture, sprinkle toasted sesame seeds over the chicken just before serving. They add a pleasant crunch and a nutty flavor that pairs beautifully with the teriyaki sauce.
Before adding the chicken, make sure the oil is very hot so you can sear the meat hard. Your teriyaki chicken will be even better.
Marinate the chicken in sake and garlic (of course) for a few hours or overnight. The meat will absorb the flavors, making the chicken incredibly juicy and tasty.
And why not add some fresh vegetables—bell peppers, onions, or mushrooms, for example? They’ll cook in the teriyaki sauce and soak up that delicious flavor while adding color and texture to the dish.
Equipment
- 1 Wok
Ingredients
- 1 tablespoon cornstarch
- 50 g mirin
- 40 g dark soy sauce
- 50 g sake
- 25 g granulated sugar
CHICKEN
- 300 g chicken, cut into pieces
- 1 clove minced garlic
- 1 teaspoon minced ginger
Instructions
- Whisk all of the sauce ingredients together.1 tablespoon cornstarch, 50 g mirin, 40 g dark soy sauce, 50 g sake, 25 g granulated sugar
- Heat a wok over high heat, then sauté the garlic and ginger for 2 minutes.1 clove minced garlic, 1 teaspoon minced ginger
- Add the chicken.300 g chicken, cut into pieces
- Cook over medium-high heat until the chicken is cooked through, then add the sauce.
- Stir constantly until the sauce reaches your desired thickness.
Made this teriyaki chicken last night and it tasted lighter than expected while still super satisfying; the simple sauce feels really balanced and not overly sweet. Loved adding extra veggies for an easy, nutritious dinner 😊
So easy, and the sauce is perfect! 😋
This teriyaki chicken me ramène aux soirs où ma tante préparait un poulet laqué dans son vieux wok, et toute la maison sentait l’ail et le gingembre. Le petit côté sucré-salé de la sauce, surtout avec des graines de sésame, a exactement ce goût réconfortant dont je me souvenais 😊
Super recette, la sauce est bien équilibrée ! J’ai remplacé le sucre blanc par de la cassonade et ajouté une petite cuillère de vinaigre de riz en fin de cuisson, ça a donné un goût encore plus profond et légèrement acidulé. La viande est restée bien juteuse, on s’est régalés 😊