Travel, Cooking and vibes

Teriyaki Chicken

Teriyaki chicken is a classic Japanese dish. This is a fantastic recipe and the chicken is tangy and tasty. For this Japanese teriyaki recipe, you will probably need to visit an Asian food store to get some of the ingredients. Mirin, soy sauce, sugar, and sake make a delicious homemade teriyaki sauce. Of course, you can get readymade teriyaki sauce but if you have ever dined at a good Japanese restaurant you will know that the readymade sauces are nowhere near as good as the real thing. Teriyaki is sweet and rich and most people love it. If you love the sweet, rich sauces used in Chinese cooking you will enjoy this.

Not all Japanese food is sweet but teriyaki sauce is really popular because it is so great with meat and poultry. The word “teriyaki” is a combination of the Japanese words “teri,” which means luster, and “yaki” which means broiled (although this recipe is fried!) Japanese soy sauce is the best type to use in this teriyaki chicken recipe because it is slightly sweeter than regular soy sauce. You can use boneless chicken thigh fillets with the skin on or with the skin removed.

This chicken teriyaki recipe is nice served with noodles or rice. Because of the sweetness you will probably find that the kids are crazy about this dish. The grownups will find it mouthwatering too! Japanese food makes an extra special treat, especially if you like to try new international recipes, so knowing how to make your own version of Japanese chicken teriyaki is handy.

Ingredients –

  • 4 chicken thigh fillets
  • 2 tablespoons mirin
  • 1 ½ tablespoons sugar
  • 2 tablespoons sake wine
  • 3 tablespoons Japanese soy sauce
  • Peanut oil for frying (vegetable oil can be substituted if allergic)


  1. Mix together the sake, mirin, soy sauce and sugar in a small bowl. Blend until the sugar dissolves.
  2. Heat the oil in a frying pan or Wok over a medium high heat. Add the chicken, skin side down if it has skin, and cook for 2 or 3 minutes or until golden brown.
  3. Turn it over and cook for another 2 to 3 minutes until it is golden on the other side and nearly cooked through. Remove from the pan.
  4. Discard any excess fat from the pan and pour in the soy mixture. Turn the heat up and boil it. Cook the mixture for a minute or until it has reduced and looks glossy.
  5. Return the chicken to the pan and coat it well with the teriyaki mixture.
  6. Remove the chicken from the pan and cut it into half-inch wide strips.

Made with ❤️ by Carol Genusa

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