# Homemade Chicken Teriyaki

Chicken teriyaki is chicken pan-seared and glazed in a glossy sauce of soy sauce, mirin and a little sugar. In Japanese, teriyaki means shiny grilled, and the sauce reduces until it lacquers the chicken.

This homemade version takes about 30 minutes and tastes far fresher than bottled sauce. Serve it over rice with vegetables for a simple weeknight bowl.

- Total time: 30 min (prep 10 min, cook 20 min)
- Serves: 4
- Per serving (estimated): 400 kcal, 35 g protein
- Cuisine: Japanese. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 700 g boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 2 tbsp water or sake
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp cold water
- 2 green onions, sliced
- 1 tsp toasted sesame seeds

## Method

1. Pat the chicken dry and season with the salt and pepper. Whisk the soy sauce, mirin, sugar, water, garlic and ginger in a small bowl.
2. Heat the oil in a large skillet over medium-high heat. Add the thighs and cook 5 to 6 minutes per side, until deep golden and 175°F (80°C) inside.
3. Lower the heat to medium and pour the sauce over the chicken. Simmer 3 to 4 minutes, turning the chicken in the sauce.
4. Stir the cornstarch mixture and add it to the pan. Simmer 1 minute until the sauce turns glossy and thick enough to coat the chicken.
5. Move the chicken to a board and let it rest 3 minutes. Slice into strips.
6. Spoon the sauce back over the sliced chicken.
7. Top with green onions and sesame seeds. Serve over rice with steamed broccoli.

## Why it works

- Browning the chicken first builds flavor and a crust the sauce can cling to.
- Mirin adds gentle sweetness and shine, so the sauce tastes round and not just salty.
- Simmering the sauce with the chicken concentrates the glaze as the water cooks off.
- A small cornstarch slurry thickens the sauce so it coats the chicken evenly.
- Slicing after a short rest keeps the juices in the meat.

## The science

- **Why mirin makes shine.** Mirin is a sweet rice wine with sugars that thicken as the sauce reduces. Those sugars give the glaze body and shine while the alcohol helps carry aroma. Together with soy, it creates the classic sweet-salty balance of teriyaki.
- **Soy sauce types.** Regular Japanese soy is balanced and mildly sweet. Dark soy is thicker and richer, and light soy is saltier. Using standard soy keeps the glaze balanced, while a mix can change color and salt level a lot.
- **Slurry finish.** Mixing cornstarch with cold water before adding it avoids lumps. Starch swells and thickens as the sauce nears a simmer, giving a clear, shiny glaze that sticks to the chicken instead of puddling on the plate.

## Tips

- Pat the chicken dry so it browns instead of steaming.
- Use a nonstick or cast-iron skillet for easy glazing.
- Add a splash of water if the sauce gets too thick before the chicken is done.

## Mistakes to avoid

- Adding the sauce too early burns the sugar, so brown the chicken first.
- Simmering too long turns the sauce into candy, so stop once it coats a spoon.
- Crowding the pan steams the chicken, so use a large skillet.

## Variations and swaps

- Use salmon fillets and cook 3 to 4 minutes per side.
- Add pineapple chunks to the pan for a sweet-tangy version.
- Add 1 tsp sesame oil to the sauce for a toasted aroma.
- Swap mirin for 1 tbsp honey plus 2 tbsp rice vinegar if you cannot find it.
- Swap thighs for breast and cook 5 to 6 minutes per side to 165°F (74°C).
- Swap soy sauce for tamari to make it gluten-free.

## Storage

Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a skillet or microwave until the chicken reaches 165°F (74°C). Freezes well up to 3 months.

## FAQ

**What is teriyaki sauce made of?**

Teriyaki sauce is soy sauce, mirin and sugar, often with garlic and ginger. It simmers until slightly thick and glossy.

**What cut of chicken is best for teriyaki?**

Boneless, skinless thighs stay juiciest and work best. Breast works too if you take care not to overcook it.

**Can I make teriyaki sauce without mirin?**

Yes. Use 1 tbsp honey plus 2 tbsp rice vinegar or dry sherry per 1/4 cup mirin. The flavor will be slightly sharper.

**How do I thicken teriyaki sauce?**

Simmer it a few minutes and add a cornstarch and cold water mixture. It thickens within a minute and turns glossy.

**How long should chicken marinate for teriyaki?**

It does not need a marinade. The sauce is added in the last minutes so it glazes without burning.

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Source: https://cookingscientist.com/recipes/chicken-teriyaki (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846