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    Easy Homemade Teriyaki Chicken Recipe

    Published September 29, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.

    We absolutely love chicken in our house, but I totally get how easy it is to get in a rut with cooking the same old things repeatedly.  If you are looking to try out a few new chicken recipes, then for sure make my drunken noodles or chicken fricassee.

    bowl of chicken teriyaki with rice

    Teriyaki Chicken

    Chicken Teriyaki is simple to prepare recipe featuring lightly marinated chicken that is pan-seared and then braised in sweet soy and mirin-based sauce that thickens as it cooks with the chicken.  While there are several variations and cultures that make chicken teriyaki, this recipe specifically is Japanese-based.

    The typical cut of chicken used in chicken teriyaki is boneless skinless thigh meat due to its ability to stay moist, flavorful, and tender with slightly longer than normal cooking times.  I used my homemade teriyaki sauce in this recipe which really helps elevate the flavor.

    How to Make Teriyaki Chicken

    Use these easy-to-follow instructions for making this delicious homemade teriyaki recipe:

    Prepare the chicken to ensure it is skinless and boneless.

    deboning chicken thighs

    Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.

    mixing chicken in a bowl with eggs

    Next, thoroughly mix in the corn starch until combined.

    coating chicken in corn starch

    Cook the chicken, in batches, if necessary, in a large frying pan over medium heat for 3-4 minutes per side or until lightly browned.

    pan searing the chicken

    Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup.

    adding teriyaki sauce to cooked chicken

    Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.

    garnishing chicken teriyaki with green onions

    Make-Ahead and Storage

    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.  You can keep the chicken warm in the sauce on very low heat or no heat and cover it for 20-30 minutes before serving.

    How to Store: Cover and keep in the refrigerator for up to 4 days.  Cover and freeze for up to 3 months.  Thaw in the refrigerator for 1 day before reheating.

    How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed.  You can also microwave until warm.

    Chef Billy Parisi

    chef notes + tips

    • You can serve this teriyaki chicken with rice, noodles, or vegetables.
    • Feel free to use boneless skinless chicken breasts or drums.
    • I prefer to use peanut oil or sesame oil in this recipe.
    • If you do not have access to mirin, you can use sherry wine.
    • You may need to cook the chicken in batches if your pan isn’t big enough.  If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce.  
    • Occasionally stir the sauce and move the chicken around to ensure it cooks.

    chicken teriyaki garnished with green onions and sesame seeds

    More Chicken Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Easy Homemade Teriyaki Chicken Recipe

    Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Ingredients 

    • 2 ½ to 3 pounds boneless skinless chicken thighs
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin or sherry wine
    • 1 egg yolk
    • 3 finely minced garlic cloves
    • ¼ cup corn starch
    • 3 tablespoons peanut oil
    • 1 cup teriyaki sauce
    • salt and pepper to taste

    Instructions

    • Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
    • Next, thoroughly mix in the corn starch until combined.
    • Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
    • Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
    • Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
    • Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.

    Notes

    Chef Notes:
    Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and covered for 20-30 minutes before serving.
    How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
    How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm.
    You can serve this teriyaki chicken with rice, noodles, or vegetables.
    Feel free to use boneless skinless chicken breasts or drums.
    I prefer to use peanut oil or sesame oil in this recipe.
    If you do not have access to mirin, you can use sherry wine.
    You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce.
    Occasionally stir the sauce and move the chicken around to ensure it cooks.

    Nutrition

    Calories: 365kcalCarbohydrates: 14gProtein: 40gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 212mgSodium: 2199mgPotassium: 581mgFiber: 1gSugar: 8gVitamin A: 89IUCalcium: 34mgIron: 3mg
    Course: Main
    Cuisine: Japanese