Chicken Teriyaki (x0.5 scale)
Recipe by user david
Tender pan-seared chicken thighs glazed in a quick, classic four-ingredient teriyaki sauce in about 20 minutes.
Serves 1
This Chicken Teriyaki uses a traditional Japanese pan-searing method to keep boneless, skinless chicken thighs juicy while building a glossy, clingy glaze from soy sauce, mirin, sake, and sugar. It’s ideal for a fast weeknight dinner but still special enough for guests—serve it with steamed rice and a simple salad. Key tips: score and flatten the thighs for even cooking, press the chicken briefly to improve the sear, wipe excess grease before adding sauce for a clearer glaze, and stop reducing the sauce slightly early since residual heat will thicken it.
To Mix the Teriyaki Sauce
- 1 Tbsp 1 Tbsp (16 g) soy sauce
- 1 Tbsp 1 Tbsp (16 g) mirin
- 1 Tbsp 1 Tbsp (15 g) sake
- 1 1⁄2 tsp 1 1⁄2 tsp (6 g) sugar
In a small microwave-safe bowl, combine soy sauce, mirin, sake, and sugar.
Microwave until hot; stir well to dissolve the sugar. Set aside.
To Prepare the Chicken
- 6 to 8 oz 6 to 8 oz (170 to 230 g) Boneless skinless chicken thighs
Place the chicken smooth side down on a cutting board. Score across the meat every 1/2 inch without cutting through; make deeper slits in thick parts, skip thin parts, and press open/flatten to an even thickness.
- pinch of pinch of Diamond Crystal kosher salt
- pinch of pinch of (0 g) black pepper, freshly ground
Lightly season both sides with salt and black pepper.
To Sear the Chicken
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) vegetable oil, for cooking the chicken
Heat a large frying pan over medium to medium-high heat. Add the oil; when hot, add the chicken smooth side down (presentation side). Cook for 5 minutes, pressing down hard with a spatula for 5–10 seconds right after placing it in the pan.
Flip the chicken and immediately press down again for 5–10 seconds. Reduce heat to low, cover, and steam for 3 minutes. Uncover and wipe excess grease/protein from the pan with a paper towel.
To Add the Teriyaki Sauce
Increase heat to medium and add the teriyaki sauce. Tilt the pan and frequently spoon the sauce over the chicken until coated and cooked through; transfer chicken to a cutting board.
Continue cooking the sauce until thickened to your liking, stopping while slightly thin (it will thicken as it cools). For a thicker sauce, reduce 2–3 minutes longer; transfer sauce to a bowl.
To Serve
Slice chicken into bite-sized pieces and transfer to a plate. Optional: sear briefly with a kitchen butane torch or use an oven broiler to enhance flavor. Drizzle sauce over the chicken and serve (optionally over steamed rice).
Notes
In Japan, boneless, skin-on chicken thighs are often used because the skin helps protect the meat, keeps it juicy, and helps the glaze adhere; this version uses boneless, skinless thighs as commonly sold in the US.
Leftovers keep in an airtight container in the refrigerator for 3 days or in the freezer for a month.
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