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Classic Chicken Teriyaki
30 minutes cook
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Ingredients
  • Chicken thighs, preferably skin-on
  • Salt
  • Black pepper
  • Oil
  • 2 cloves garlic, finely minced
  • 1 knob fresh ginger, finely minced
  • 1 cup sake
  • 1 cup mirin
  • 1 cup soy sauce
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • Optional: sesame seeds
  • Broccolini or other vegetables
  • Cooked white rice
Steps
Step 1 of 13
Step 1

Finely mince the garlic and ginger.

1. Finely mince the garlic and ginger.
2. Warm a little oil in a saucepan over medium-low heat and cook the garlic and ginger for about 3 minutes until fragrant.
3. Add equal parts sake, mirin, and soy sauce.
4. Bring to a gentle simmer and cook until the sauce reduces by about one-third.
5. Mix the cornstarch with water, then slowly stir the slurry into the sauce until thickened.
6. Stir in sesame seeds if using, then set the sauce aside.
7. Season the chicken thighs with salt and black pepper.
8. Place the chicken skin-side down in a cold pan, then turn the heat to medium.
9. Cook slowly until the fat renders and the skin becomes crisp and golden.
10. Flip and cook the other side until the chicken is cooked through.
11. Remove the chicken and cook the vegetables in the rendered chicken fat until browned and tender.
12. Dip or coat the chicken in the teriyaki sauce.
13. Slice the chicken and serve over white rice with the vegetables.
Media

Crispy chicken thighs are coated in a glossy homemade teriyaki sauce made with soy sauce, mirin, sake, garlic, and ginger. Sweet, savory, and perfect over rice with vegetables.

Recipe Details
Category Crowd-Pleasing Favorite
Cook 30 minutes
Description

This chicken teriyaki pairs crisp-skinned chicken thighs with a homemade glossy sauce made from soy sauce, mirin, sake, garlic, and ginger. The sauce is gently reduced and thickened, while the chicken starts skin-side down in a cold pan so the fat can render and the skin can brown evenly. Vegetables can cook in the flavorful pan drippings before the chicken is coated in sauce and sliced. Serve it over white rice, with broccolini or another vegetable alongside. The combination delivers sweet-savory glaze, tender chicken, and a contrasting crisp skin.