Homemade Teriyaki Chicken
Elevate your dinner routine with this irresistible Homemade Teriyaki Chicken recipe, featuring tender, juicy chicken thighs bathed in a glossy, savory-sweet teriyaki glaze. With the bold flavors of soy sauce, mirin, and sake, paired with fresh ginger and garlic, this dish delivers the perfect balance of umami and sweetness. The marinade infuses the chicken with flavor, while a quick sear creates a beautifully caramelized crust. Finished with toasted sesame seeds and fresh green onions, this restaurant-quality meal is ready in just 40 minutes, combining impressive flavor with easy preparation. Perfect for weeknight dinners or special occasions, this teriyaki chicken pairs beautifully with steamed rice or fresh vegetables for a complete, mouthwatering feast!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 0.5 cup soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 2 tablespoons granulated sugar
- 1 inch piece fresh ginger
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
- 2 green onions
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Begin by preparing the marinade. In a medium-sized bowl, combine the soy sauce, mirin, sake, and granulated sugar. Stir until the sugar is fully dissolved.
Peel and finely grate the ginger, and mince the garlic cloves. Add them to the marinade mixture.
Place the chicken thighs into a sealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours for best results.
Once marinated, remove the chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.
Heat the vegetable oil in a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for the sauce.
Place the chicken in the skillet, skin side down if using skin-on thighs, and sear for about 5-7 minutes on each side, or until the chicken is cooked through and nicely browned.
While the chicken is cooking, strain the reserved marinade into a small saucepan to remove solids. Bring it to a simmer over low heat.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the simmering marinade, cooking until the sauce thickens, about 1-2 minutes.
Once the chicken is cooked, pour the thickened teriyaki sauce over the chicken thighs in the skillet. Toss the chicken in the sauce to coat evenly and let it simmer for an additional 2-3 minutes.
Toast the sesame seeds in a separate dry pan over medium heat until golden brown, stirring often to prevent burning.
Slice the green onions thinly.
To serve, place the chicken on a serving plate, drizzle with remaining sauce from the pan, garnish with toasted sesame seeds and sliced green onions.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5117 mg | 222% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 58.6 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2122 mg | 45% | |
*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.
