Teriyaki Chicken is a very popular Japanese dish, and it is so easy to make. The sweet soy-based sauce goes so well with the chicken. Just sauté the chicken and cook it in the sauce. You don’t marinate the chicken in the sauce and the sauce does not contain garlic or vinegar. That’s the Teriyaki Chicken the Japanese way. It only takes 15 minutes!.
Teriyaki chicken is one of the most popular Japanese dishes among Aussies and I presume it is popular in other parts of the world as well. At almost every Japanese restaurant in Sydney, you will find Teriyaki Chicken on the menu.
I often find that the flavour of the Teriyaki Chicken at restaurants is slightly Westernised, and I can sometimes even taste garlic in it. But the recipe I am sharing today is the traditional Japanese way of making Teriyaki Chicken. The sauce is a mixture of soy sauce, sake, mirin, and sugar.
Teriyaki Chicken (照り焼きチキン) is more commonly called ‘tori no teriyaki’ (鶏の照り焼き or 鳥の照り焼き) in Japan. Both Kanji characters 鶏 and 鳥 mean chicken in this context, but to be exact, 鶏 means chicken and 鳥 is a generic word for bird.
Teriyaki can be made not only with chicken but also fish (see my Teriyaki Salmon recipe as an example), pork, and beef. However, chicken is by far the most popular ingredient for Teriyaki.
Many types of food love teriyaki chicken because it has a great mix of sour, sweet, and savory flavors that are hard to resist. But what makes this dish taste so sticky, rich, and complex? Let’s take a closer look at what this popular dish is made of.
A Brief History of Teriyaki Chicken
While the name “teriyaki” is Japanese in origin, meaning “shiny or glazed grilled meat”, the modern incarnation of teriyaki chicken actually has its roots in America. Japanese immigrants to Hawaii and Seattle in the mid-20th century are credited with transforming the traditional cooking technique used for fish in Japan into the chicken dish we know and love today.
By tweaking the original teriyaki method and incorporating ingredients more common in American cooking these immigrants created a new fusion cuisine that combined elements of different food cultures into something novel and delicious. The resulting dish spread rapidly from the West Coast across the country and the rest is history!
The Key Ingredients in Teriyaki Chicken
While recipes can vary several core components work together to produce classic teriyaki chicken
Chicken
Boneless, skinless chicken breast or thighs are usually used to ensure a tender and juicy texture when cooked quickly over high heat. Dark meat chicken thighs impart more flavor.
Teriyaki Sauce
It is the sauce that gives teriyaki chicken its famous sticky glaze and well-balanced sweet-sour taste. Traditional ingredients include:
- Soy sauce – for saltiness, savoriness and color
- Mirin or sake – for sweetness
- Sugar or honey – to balance and amplify the sweet flavors
- Ginger – for a subtle spicy kick
- Garlic – for aromatic flavor
- Cornstarch or water – to thicken the sauce
Modern recipes sometimes include extras like sesame oil, rice vinegar and chili flakes as well.
Oil
A neutral oil like vegetable, peanut or canola is used to sauté the chicken and prevent sticking. A small amount of sesame oil can be added for extra flavor.
Aromatics
Garlic, ginger and scallions are often cooked with the chicken to impart aromatic flavors.
Accompaniments
Teriyaki chicken is usually served with a starchy side like rice or noodles to soak up the sauce. Steamed or stir-fried vegetables add color and nutrients.
How Teriyaki Chicken Comes Together
Now that you know what the main ingredients are, let’s go over the general steps for making this dish:
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Make the teriyaki sauce: Whisk together the sauce ingredients – soy sauce, mirin, sugar, ginger, garlic, cornstarch and water.
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Cook the chicken: Heat oil in a skillet over medium-high heat. Add chicken pieces and cook through.
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Add aromatics: Push chicken to the side. Cut up the ginger, garlic, and scallions and add them to the pan. Cook for a short time.
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Coat with sauce: Add prepared teriyaki sauce to the skillet. Toss or turn chicken to evenly coat with the sauce.
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Reduce the sauce: Let the sauce simmer until thickened and sticky, coating the chicken.
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Finish and plate: Remove from heat. Garnish with sesame seeds and scallions. Serve chicken and sauce over rice or noodles.
And that’s it – the simple process yields the beloved sticky, glistening teriyaki chicken we all crave!
Teriyaki Chicken Variations
One of the great things about teriyaki chicken is that it’s endlessly adaptable:
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Try thigh meat for extra juiciness and flavor
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Coat larger chicken pieces or skewers for variety
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Substitute or combine other sugars like brown sugar, maple syrup or pineapple juice
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Use tamari instead of soy sauce for a gluten-free option
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Stir in chili paste or flakes for heat
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Mix in minced garlic and ginger to the sauce
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Garnish with sliced scallions, sesame seeds or toasted sesame oil
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Serve over sushi rice, soba noodles, or a green salad
The sauce can also be used to glaze vegetables, tofu, shrimp, beef or pork for a teriyaki twist. The possibilities are endless!
Healthier Homemade Teriyaki
While delicious, restaurant or pre-made teriyaki sauce can be high in sodium, sugar and preservatives. Luckily, it’s easy to make a healthier version at home with fresh ingredients. Here are some tips:
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Use reduced-sodium soy sauce or tamari
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Opt for natural sweeteners like honey or maple syrup in moderation
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Boost flavor with fresh ginger, garlic, citrus juice
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Skip cornstarch and let the sauce reduce to thicken
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Use peanut or sesame oil for sautéing instead of heavy oils
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Load up on vegetables like peppers, broccoli, bok choy
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Serve over brown rice or quinoa instead of white rice
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Grill, bake or broil chicken instead of frying for lower fat
With these simple substitutions, you can customize teriyaki chicken to be a bit healthier while maintaining all that sweet, savory, sticky goodness. Just avoid drowning the dish in sauce for balance.
Teriyaki Chicken is Endlessly Satisfying
However you choose to make it, teriyaki chicken remains a crowd-pleasing dish with a complex harmony of complementary sweet and salty flavors doused over tender, protein-packed chicken. By mastering a homemade teriyaki sauce and adding your own creative spin, you can produce a version of this Asian-American classic that is healthier and tailored to your taste. Forget takeout – make tonight a homemade teriyaki night! Your family will undoubtedly ask for seconds.
How to Make Teriyaki Chicken (See the video)
- Butterfly chicken thigh fillets to make them the same thickness all over (see picture above).
- Using the tip of a knife, poke the skin randomly.
- Put the chicken in a hot pan with the skin side down and cook it.
- Turn the chicken over and cook further.
- Put the Teriyaki Sauce in the pan and cook it until it gets thick.
- Place the chicken on a cutting board and cover it with foil.
- Cut the chicken into bite-sized strips.
Poking the skin will allow the teriyaki sauce to penetrate into the flesh better.
The step-by-step photo does not show it, but I steam cook the chicken for about 30 seconds after adding the teriyaki sauce (see the video). This ensures that the chicken is cooked through.
There are a few important steps you need to take to make sure the teriyaki sauce coats the chicken well.
What’s in My Teriyaki Chicken
It will surprise you to learn that this tasty and popular Japanese dish only needs 5 things to make it (the vegetables in the picture below are just for decoration):
- Shredded cabbage
- Finely julienned carrot
- Finely julienned capsicum
I use chicken thigh as it is juicier than chicken breast and best suited for Teriyaki Chicken. If you’d rather not use chicken breast, you can, but the cooked chicken will be a little dry.
I know the skin is fatty, but I use chicken thigh with the skin on. I think that the chicken looks nicer with the skin on when cooked, especially nicely browned.
You can’t talk about Teriyaki Chicken without mentioning Teriyaki Sauce.
This is a very simple sauce that is made up of only 4 ingredients. But once you know the proportion of ingredients, it becomes so easy to cook flavoursome dishes in 5-10 minutes. Any dishes called ‘teriyaki’ something use this Teriyaki Sauce.
The Teriyaki Sauce is made with 1 part soy sauce + 1 part cooking sake + 1 part mirin + about ½ part sugar. I say ‘about ½ part sugar’ because you can adjust the sweetness to your liking. Note that there is no garlic and no ginger in the traditional Teriyaki Sauce.
Here is the sample photo of the soy sauce, mirin and, sake (from left to right) I use. At supermarkets in Australia, you might find different brands of mirin and cooking sake such as Bento brand. They are fine to use too. Please visit Pantry Essentials for Japanese Home Cooking – Part 1 and Pantry Essentials for Japanese Home Cooking – Part 2 for more details about them.
Combine them together and mix well to dissolve the sugar. You can heat the mixture slightly to speed up the process of dissolving the sugar if you like.
This sauce is a very good sauce to have on hand. It keeps for weeks in the fridge, and you can sauté or grill fish/meat/vegetables and pour the sauce over it. You could add grated garlic/ginger to vary the flavour too.
chicken teriyaki for lunch! #chickenteriyaki #lunchideas #asianfood
FAQ
What is teriyaki chicken made of?
Mix ¼ cup of soy sauce, 3 tablespoons of brown sugar, 1 minced garlic clove, 1 tablespoon of grated fresh ginger, 1 tablespoon of water, and 1 tablespoon of cooking oil in a bowl. Place about 1. 75 lbs. boneless, skinless chicken thighs in a wide bowl or dish (or a zip top bag), then pour the marinade over top.
What does teriyaki consist of?
Japanese teriyaki sauce has a very sharp flavor because it has soy sauce, mirin, sugar, and sake in it. Westernized versions add honey, garlic, and ginger to give it more of an edge.
Is teriyaki chicken healthy?
How healthy is teriyaki chicken? Teriyaki Chicken isn’t the healthiest depending on how it is prepared. Even though it can be a good source of protein, it can be high in calories, fat, and sodium. They can be made healthier with healthier ingredients and should be consumed in moderation.
Is teriyaki chicken white or dark meat?
If you’re in a hurry or just like white meat, boneless, skinless chicken breasts will work, but thighs are the best for teriyaki. Cornstarch: Used to thicken the sauce, giving it a glossy texture that clings to the chicken.