Japanese Chicken
Elevate your weeknight dinners with this irresistible Japanese Chicken recipe, featuring tender, juicy chicken thighs glazed in a luscious homemade teriyaki sauce. Crafted with traditional ingredients like soy sauce, mirin, sake, and freshly grated ginger, this dish delivers an authentic taste of Japan in every bite. The chicken is seared to golden perfection, then simmered in a savory-sweet sauce that thickens to a glossy glaze, perfect for spooning over a bed of fluffy white rice. With just 10 minutes of prep and 20 minutes of cooking, this quick yet satisfying meal is perfect for busy evenings. Topped with fresh green onions and toasted sesame seeds for a burst of flavor and crunch, this Japanese Chicken is a crowd-pleaser that will transport your taste buds straight to the heart of Tokyo. Perfect for fans of teriyaki and easy Japanese recipes!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skin-on)
- 4 tablespoons Soy sauce
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake
- 2 tablespoons Sugar
- 1 tablespoon Vegetable oil
- 1 teaspoon Ginger (freshly grated)
- 1 teaspoon Garlic (minced)
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (toasted, for garnish)
- 2 cups Cooked white rice
Instructions
In a small bowl, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Stir until the sugar is dissolved to make the teriyaki sauce.
Pat the chicken thighs dry with paper towels. This helps to get a good sear on the chicken.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, place the chicken thighs skin-side down. Cook for 5–6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 5 minutes until the other side is cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium-low and pour the teriyaki sauce mixture into the same skillet. Let it simmer for 2–3 minutes until it thickens slightly.
Return the chicken thighs to the skillet and coat them in the thickened teriyaki sauce. Cook for 2 more minutes, spooning the sauce over the chicken to glaze it evenly.
Remove the chicken from the skillet and let it rest for a minute. Slice into strips for serving if desired.
Serve the Japanese chicken over a bed of cooked white rice. Drizzle any remaining teriyaki sauce from the skillet over the chicken.
Garnish with sliced green onions and toasted sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 404 mg | 9% | |
*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.
