Chicken Teriyaki Tori No Teriyaki
Savor the irresistible flavors of Chicken Teriyaki (Tori No Teriyaki), a classic Japanese dish that marries tender, juicy chicken thighs with a glossy homemade teriyaki sauce. This easy yet elegant recipe combines the perfect balance of savory soy sauce, sweet mirin, and aromatic ginger, all simmered to perfection for a caramelized, sticky glaze. The crispy, golden skin of the chicken adds an indulgent texture, while the rich sauce effortlessly seeps into every bite. Ready in just 30 minutes, this dish is perfect for weeknight dinners or special occasions. Garnished with nutty sesame seeds and vibrant scallions, this Chicken Teriyaki pairs beautifully with steamed rice and fresh veggies for a wholesome and satisfying meal. Bring the taste of Japan to your table with this flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skin-on)
- 4 tablespoons Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Sake
- 2 tablespoons Granulated sugar
- 1 tablespoon Vegetable oil
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Scallions (optional, sliced for garnish)
Instructions
In a small mixing bowl, combine soy sauce, mirin, sake, granulated sugar, and grated ginger. Stir until the sugar dissolves to form your teriyaki sauce.
Pat the chicken thighs dry with paper towels. Trim any excess fat if needed, but keep the skin intact for added flavor and crispiness.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Place the chicken thighs in the pan, skin-side down, and cook for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side for another 4–5 minutes.
Once both sides are browned, reduce the heat to medium and pour the prepared teriyaki sauce over the chicken.
Simmer the chicken in the sauce for 8–10 minutes, occasionally spooning sauce over the chicken to glaze it. The sauce should thicken and coat the chicken.
Check for doneness by slicing into the thickest part of a chicken thigh—it should be fully cooked with no pink inside.
Once cooked, remove the chicken from the pan and let it rest on a cutting board for a couple of minutes.
Slice the chicken into bite-sized pieces and plate it. Drizzle any remaining teriyaki sauce from the pan over the chicken.
Garnish with sesame seeds and sliced scallions, if desired. Serve immediately with steamed rice and vegetables.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.8 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
